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F&D Board Hall of Fame Recipes
Posted on 1/27/19 at 1:25 pm
Posted on 1/27/19 at 1:25 pm
Got the idea from the Sauce Piquant thread. What recipes posted on this board (preferably original) would you put in the F&D board's hall of fame?
I'll start-
PocheJP's Jambalaya Gonzales Style
TreeDawg's Sauce Piquant
I'll start-
PocheJP's Jambalaya Gonzales Style
TreeDawg's Sauce Piquant
7
Posted on 1/27/19 at 1:29 pm to Stadium Rat
pickle pie
quote:
pie crust
2 cauliflowers diced
4 pickles quartered
4 tbsp butter
4 tsp mustard
1 oz grape jam
cut it all up, put it in a pie crust, bake 325 40 minutes
Posted on 1/27/19 at 1:29 pm to Stadium Rat
I make Cajunate's Shrimp Etouffee quite often and it's fantastic.
LINK
LINK
This post was edited on 1/27/19 at 1:30 pm
Posted on 1/27/19 at 1:34 pm to Stadium Rat
Pork medallions in fig/red wine sauce. I make that one a lot. Also, the simple butternut squash soup (fry some bacon, sweat some leeks, etc.).
Posted on 1/27/19 at 1:35 pm to Stadium Rat
Posted on 1/27/19 at 1:37 pm to OldTigahFot
quote:That was Kajungee's recipe.
Pork medallions in fig/red wine sauce
Posted on 1/27/19 at 2:24 pm to Stadium Rat
This wasn't an original, but Crash Hot Potatoes was a hit.
Posted on 1/27/19 at 3:14 pm to Stadium Rat
Every time I look back to the older posts, I think about how this board lost a lot of its history when photobucket went away :(
Posted on 1/27/19 at 5:26 pm to Jibbajabba
quote:I agree.
Every time I look back to the older posts, I think about how this board lost a lot of its history when photobucket went away :(
Posted on 1/27/19 at 6:07 pm to Stadium Rat
Posted on 1/27/19 at 6:10 pm to Martini
I've only made tree dawgs red beans and to me there was no need to try any other way.
Posted on 1/27/19 at 6:13 pm to puffulufogous
His are different.
Posted on 1/27/19 at 6:19 pm to Martini
What does it do to the Tabasco, the amount and using it as part of the cooking ingredients instead of a condiment? Do you get the flavor with some heat dialed back?
Posted on 1/27/19 at 6:42 pm to t00f
He uses Tabasco to cook with and Crystal to finish.
Posted on 1/27/19 at 6:47 pm to Martini
I know was wondering the results.
Posted on 1/27/19 at 6:54 pm to Stadium Rat
somebody's chili recipe has gotta be on the list
Posted on 1/27/19 at 6:58 pm to Stadium Rat
Posted on 1/27/19 at 7:09 pm to KosmoCramer
Opelousas Chicken
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
4 fryer halves
Tony Chachere’s Creole Seasoning
1 cup oil
1 cup water
1 small can paprika
1 Tbs chili powder
Procedure
Season chicken generously with Tony’s or salt & pepper. Rub well on each side. Place fryer halves in open
baking pan & cover with a mixture of oil and water.
Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark
brown about 3-5 hours.
Source: Kajungee
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
4 fryer halves
Tony Chachere’s Creole Seasoning
1 cup oil
1 cup water
1 small can paprika
1 Tbs chili powder
Procedure
Season chicken generously with Tony’s or salt & pepper. Rub well on each side. Place fryer halves in open
baking pan & cover with a mixture of oil and water.
Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark
brown about 3-5 hours.
Source: Kajungee
Posted on 1/28/19 at 12:50 am to Martini
No one should make the recipe Martini posted. ??
Posted on 1/28/19 at 6:10 am to Stadium Rat
Doubtful a simple cornbread recipie makes the HoF, but Delane’s Cornbread On Page 75 of the collection is easily the best I’ve ever eaten. Bunch of guys at our camp agree - old timers and kidos alike.
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