re: Don's

I've got The Secrets of Don's cookbook...never think of using it though...guess i should give some of their secrets a try...

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I'm losing my touch

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so, you're saying that you had it at one time? Yes, I think he had an episode, when you pimped him..

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so, you're saying that you had it at one time? Yes, I think he had an episode, when you pimped him

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Heck. Maybe my pimp was so good he just couldn't take it.

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bisque

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Does the cookbook have this recipe?

Don's CRABMEAT AU GRATIN

1 stalk celery, chopped fine
1 teaspoon salt
1 cup onion, chopped fine
1/2 teaspoon red pepper
1/4 lb. oleo or butter
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1 lb. white crab meat
1 can evaporated milk (13ozs.)
1/2 lb. grated American cheese
2 egg yolks

Saute onions and celery in oleo or butter until onions are wilted. Blend flour in well with this mixture. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper;cook for 5 minutes, Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and then transfer into a lightly greased casserole and sprinkle with grated American cheese. Bake at 375 for 10 to 15 minutes or until light brown.
Serves 6.

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Now see what ya did!!

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meh, at least we didn't lose Martini over one of my posts.


fwiw, I don't speak ill of many restaurants. most I am willing to give a third and fourth chance. I appreciate the recipes the guy gave though I would likely never try to duplicate anything I have had at this restaurant.

DON'S CRAWFISH STEW OR BISQUE

STEW:
20 lbs. fresh crawfish
2 cups chopped onions
1 cup chopped celery
1/2 can whole tomatoes
4 cloves garlic. minced
1 level tablespoon tomato paste
1 cup all-purpose flour
1 cup cooking oil
1/2 cup green onion tops, and parsley, chopped
1 gallon cold water
Salt, black pepper, and Cayenne (red pepper)

Scald crawfish. (See below for directions.) Peel crawfish and save fat in jar. Put crawfish tails in bowl. Set aside.
Make roux. (See below for directions,) Add onions, celery, whole tomatoes, and tomato paste to roux. Cook in uncovered pot over medium heat for about 40 minutes, or until oil separates from tomatoes. Set aside.
Put 1 gallon of water, garlic, and the crawfish fat to boil in uncovered pot over medium heat, stirring constantly, until it boils. Season generously with salt, black pepper, and Cayenne. Add roux mixture. Cook in uncovered pot slowly for 1 hour.
Add crawfish tails and continue boiling slowly in uncovered pot for another 20 minutes. Add green onion tops and parsley. Serve in soup plates with cooked rice.

Serves 6

For Crawfish Bisque, add stuffed crawfish heads.

STUFFED CRAWFISH HEADS

20 lbs. live crawfish
1 cup chopped celery
2 cups chopped onions
1/2 lb. oleo
1/2 cup green onion tops and parsley, chopped
4 eggs
3 stale buns
Salt and Cayenne (red pepper) to taste
1 cup bread crumbs

Scald crawfish. Peel and clean crawfish tails. Clean and save head shells of crawfish. Save fat from crawfish. Set aside crawfish tails, heads, and fat.
Combine butter or oleo, onions and celery in a heavy iron pot. Let cook in uncovered pot over medium heat, until onions are wilted, stirring constantly. Then add crawfish fat and cook slowly for 15 minutes. Season to taste with salt, black pepper, and Cayenne.
Add soaked buns. Mix well. Then add beaten eggs and the stale bread.
Chop half the boiled crawfish tails. Add chopped crawfish tails, green onions and parsley to the cooked mixture.
Stuff crawfish heads with the mixture, and serve with crawfish stew, made with the remaining crawfish tails.
Serve the stew with cooked rice in soup bowls, with about five stuffed crawfish heads in each bowl.

Serves 8.

Scalded Crawfish

Put enough water in a heavy pot so that crawfish will be covered with four inches of water. Bring to boil. Drop crawfish into boiling water, and turn heat off immediately, Let crawfish set in hot water for 5 minutes in uncovered pot. Drain off the water. Crawfish are now ready to be peeled and cleaned for use in recipes as given in this book.

Roux

1 cup cooking oil
1 cup flour

Put oil in heavy iron pot over medium heat. When oil is hot, stir flour in gradually. Lower heat. It is very important that you keep STIRRING CONSTANTLY. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown. STIRRING CONSTANTLY. When roux is a golden brown. pour the mixture into another container, until ready for use. Roux will get too dark if it remains in the pot in which it was prepared.
ROUX FOR GUMBOS: When a gumbo recipe requires a roux, use 1 1/2 cups of oil, and 1 1/2 cups of flour. Always pour excess oil off the top of the roux when making gumbo. This prevents the gumbo from being too rich.

well, i don't know what you get off on, nor do i care.. i do know that he was posting recipes that some of us had asked him to post.
i also "think" that he probably needs some thicker skin, and i'm sure that you were just trying to help him grow some.