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cj35
LSU Fan
Member since Jan 2014
2544 posts

re: 2018 Edition of Recipe Collection Now Available!
Sorry for the delay. Just getting back to my machine. Let me know how this works.

F&D Board Cookbook V.9b.pdf


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6898 posts

re: 2018 Edition of Recipe Collection Now Available!
Thanks.
This post was edited on 1/30 at 8:06 am


cj35
LSU Fan
Member since Jan 2014
2544 posts

re: 2018 Edition of Recipe Collection Now Available!
Links work okay in this version once you download the file?


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6898 posts

re: 2018 Edition of Recipe Collection Now Available!
Yes, links work fine.

Sausage and Red Gravy

6 tablespoons unsalted butter
1 1/2 pounds andouille sausage, cut into 2-inch pieces
3 cups packed julienned onions
6 1/2 cups pork or beef stock, see note
1 1/2 teaspoons cayenne pepper
3/4 teaspoon salt
1/2 cup each, finely chopped: celery, green bell peppers
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1/4 cp finely chopped fresh parsley
1 cup finely chopped green onions
3 cups cooked rice

1. Melt the butter in a heavy 8-quart saucepan or large dutch oven over high heat until pan bottom is well coated with butter. Add the sausage in a single layer and cover pan; cook without stirring until sausage is well-browned on the bottom, about 7 minutes.

2. Turn sausage over and sprinkle 2 cups of the onions on top of it. Cover pan and cook without stirring until sausage bottoms and onions are well browned, and until there is a buildup of dark brown sediment on the pan bottom, about 7 minutes.

3. Add 3/4 cup of the stock and scrape the pan bottom clean. Add the pepper and salt, stirring and scraping pan bottom well and turning sausage again. Recover pan and cook about 2 minutes, stirring and scraping once.

4. Add the celery, peppers and garlic, stirring well. Recover pan and cook about 3 minutes, stirring and scraping once or twice. Add the tomato sauce, stirring well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally.

5. Add 1/2 cup more onions, stirring well. Cook until large puddles of oil have broken out of the mixture and the remaining tomato mixture is thick, about 8 minutes, allowing the sediment to build up on the pan bottom before stirring (stir only if the mixture is sticking excessively to the pan bottom). 6. Stir in the parsley and 1/2 cup of the green onions. Add 3 1/4 cups more stock, scraping pan bottom clean; cook until liquid has reduced to a thick, dark red gravy, about 20 minutes, stirring occasionally (more often toward the end of cooking time).

7. Stir in the remaining 2 1/2 cups stock, 1/2 cup onions and 1/2 cup green onions; heat to a boil, then reduce heat, and simmer until gravy is thicker but still juicy, about 15 minutes, stirring frequently. Remove from heat and serve immediately over rice.

- lsupride87


Sausage and Red Gravy

2lb fatty pork (country ribs is what I use)
1lb sausage cut into medallions
2 medium white onions
1 green and 1 red bell
6 cloves garlic
2 bay leaves
White pepper, black pepper to taste
2 cans tomato sauce 8oz
2 cans of chicken broth
1/2 can of cream of mushroom or celery


Put a tbsp of veg oil in a pot and brown the meat until you are about to burn it. For real. When you think it is brown enough, drink another beer and then pull it. Throw all veggies (not garlic) into pot. Use those to deglaze. Throw juuust a touch of broth in if needed to get the pot clean. Let those veggies simmer for about 15 minutes. Add garlic and let sizzle until you see garlic begin to turn brown. At first sight of browning garlic, return meat and add remaining broth. Add tomato sauce and peppers to taste. It will be a lot of liquid in the pot. Simmer for as long as possible but at least one hour. Add 1/2 can cream of mushroom or celery. And simmer 15 minutes. Serve with rice.

This is a really good tailgating meal for cold weather. It sticks to your ribs and is easy to make while you visit.

- Jibbajabba
This post was edited on 2/1 at 8:38 pm


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TN Bhoy
LSU Fan
San Antonio, TX
Member since Apr 2010
58485 posts

re: 2018 Edition of Recipe Collection Now Available!
Porrusalda
serves 4

1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley

1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.

2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.

3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.


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Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
60134 posts
 Online 

re: 2018 Edition of Recipe Collection Now Available!
Thank God.

I was just about to come ask where this thing was.



Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6898 posts

re: 2018 Edition of Recipe Collection Now Available!
Blackened Shrimp Soup

I created it from several recipes, as with most of my favorite dishes, I have never written it down. However, I will try to give you the basics to recreate your own version:

2lb 16/20 count head on shrimp, peeled, deveined, shells reserved for stock.

Blackened seasoning, I usually use P. Prudhommes

I put the shrimp shells and heads in a stock pot with bay leaf, peppercorns, celery tops and salt, simmer and strain, usually get about 2 quarts.

I put the shrimp in a bowl, add some olive oil and enough blackened seasoning to coat well. I blacken them in a hot skillet in batches. When complete I deglaze the pan with a dry white wine and reserve the liquid.

I make a blond roux with about a half cup of flour and a stick of butter. When it is toasted I add a chopped bunch on green onion, a minced rib of celery, stir and brown till wilted.

Slowly add about a quart of the hot shrimp stock and the deglazing liquid. I stir in a quart of cream, try to keep it all warm. Then a small container of Boursin cheese. I usually use my stick blender to get a nice consistency.

You just have to balance the cream and the shrimp stock until you get a nice texture, taste for salt and pepper. About 10 minutes before serving add the reserved blackened shrimp.

I'll add some sherry sometimes, or put a bottle on the table.

You've got cream, butter, shrimp and cheese, what can go wrong? This has always been and extremely popular dish with my guests, I can never seem to make enough.

- andouille


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