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Posted on 4/20/10 at 5:37 pm to Kajungee
i blend it up and make a shake with it.
Posted on 4/20/10 at 7:08 pm to Gris Gris
I discard the casing, slice it up, spread it out on an ovenproof dish and bake it in a toaster oven until it browns and crisps, then serve it on top of saltines.
Posted on 4/20/10 at 7:10 pm to Tbobby
quote:
discard the casing, slice it up, spread it out on an ovenproof dish and bake it in a toaster oven until it browns and crisps, then serve it on top of saltines.
That sounds great. Add a dab of creole mustard and that is awesome.
Posted on 4/20/10 at 8:06 pm to Gris Gris
quote:chimes does this
Has anyone made an omelet with it, for example?
Posted on 4/20/10 at 8:13 pm to glassman
quote:
quote:
discard the casing, slice it up, spread it out on an ovenproof dish and bake it in a toaster oven until it browns and crisps, then serve it on top of saltines.
That sounds great. Add a dab of creole mustard and that is awesome.
I was thinking the same thing and I like that mustard suggestion. I like the idea of a little crispness to it.
Posted on 4/20/10 at 8:31 pm to Gris Gris
I might do that and put a lightly battered shrimp or oyster on top with some remoulade. Because I can.
Posted on 4/20/10 at 8:33 pm to Gris Gris
quote:
I was thinking the same thing and I like that mustard suggestion. I like the idea of a little crispness to it.
Great minds....
Posted on 4/20/10 at 9:21 pm to glassman
I once stuffed poblano peppers with boudin, battered and deep fried...Topped with a sauce made from dried chiles, tomatoes, trinity, butter, heavy cream and crawfish.....wasnt bad.. little mexican cajun fusion for yall...
little mexican cajun fusion for yall...Posted on 4/21/10 at 9:36 am to Gris Gris
I've put it in egg roll wrappers and fried it. It goes really well with stuff like orange/soy sauces.
One of the best ways I made it...took out the stuffing, mixed it with some eggs and bread crumbs to bind. Chilled it, put it in a little egg wash and panko, and pan-fried it. Made a sauce out of reduced beer + chicken stock + mustard, and topped it with duck confit.
Oh, I've stuffed it in rabbit and chicken legs, too. Roasted over a layer of onions - awesome.
One of the best ways I made it...took out the stuffing, mixed it with some eggs and bread crumbs to bind. Chilled it, put it in a little egg wash and panko, and pan-fried it. Made a sauce out of reduced beer + chicken stock + mustard, and topped it with duck confit.
Oh, I've stuffed it in rabbit and chicken legs, too. Roasted over a layer of onions - awesome.
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