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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Cajunate's Fajita Marinade

1 Cup Olive Oil
1 Cup Soy Sauce
3 Tbsp. Hot Sauce
2 Tbsp. Cayenne Pepper
1 Tbsp Fiesta Fajita Seasoning
2 Tbsp. Liq. Mesquite or Liq. Smoke(if you have it)
2-3 Tbsp. Black Pepper
5 Toes Fresh Garlic Crushed or 3-4 Tbsp. Granulated Garlic
1/2 -3/4 Med. to Lg. Onion Sliced thin. Heck Use the whole thing.
3 Fresh Jalapenos sliced thin(seeds included)

Note: If you want, you can add some Red Pepper Flakes for a lil more heat

Mix together well in a glass bowl. Place meat(Beef, Chicken or Pork)in a large zip type bag and pour mixture into bag. Zip bag closed removing as much air as you can. roll meat in bag to massage coating all surfaces. Refrigerate 3 or 4 hours up to overnight. Remove from fridge 1 hour before grilling to allow it to come up in temp.

Grill over HOT fire. Be careful when putting meat onto the grill. The fire will flare up but, it will go down. If not, close lid for a minute or two. Cook till done(usual temps for each meat). This varies with how hot the grill and coals are, and distance from heat. When done. allow to rest 10 minutes and slice on a bias against the grain of the meat.

Enjoy!

Don't use salt as the Soy sauce is salty enough.
Before placing my grate on the grill I like to add a chunk of Mesquite or Pecan wood for a good smokey flavor. Allow the grate to get hot before placing meat on it.



Captain Crown
LSU Fan
Member since Jun 2011
33166 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Making this tongiht. Thanks


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Dole Whips

Every night, a different person in our household makes dinner with a theme. Tonight, my 14 yo daughter wanted Disney park food, so she made homemade Mac & Cheese topped with BBQ pulled pork, and for dessert, she made Dole Whips.

The Mac n cheese was awesome but the Dole Whips were out of this world. A quick search on the web (we changed it a little):

2 cups frozen pineapple
2/3 cup coconut milk
1/3 pineapple juice
Dash salt
2 tbsp sugar
Lemon juice (couple dashes from bottle)
Lime juice (couple dashes from bottle)

Option:
Scoop of vanilla ice cream, that made it damn good

We couldn’t find frozen pineapple, so we bought canned in juice, saved the juice and froze it flat on cookie sheet so you could break it up

- theantiquetiger


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Bossflossjr’s Crawfish Ratios for Multiple Sacks – Excellent!

I use an 80 qt pot. Sacks are usually 34-38 lbs

I use frozen gallon jugs instead of ice (so water isn’t added to the pots). I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.

I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.

For a 2 sack or 3 sack boil - this recipe is spot on, IMO

And I do not change my method in regards to potatoes, corn, sausage, mushrooms, etc. I typically boil them in 1st batch and they normally last throughout the afternoon. You can boil them on 1st 2 batches though, especially if you use mushrooms...

The last couple batches get pretty spicy.

1st Sack:

10 cups crab boil
3 cups salt
16 oz bottle liquid
3 tbsp cayenne
1 qt lemon juice
cut fire add 4 sticks butter
& let soak 30 minutes after cutting boil & icing water

2nd Sack:

8 cups la crab boil
1 cup salt
1 small bottle liquid
1 qt lemon juice
4 sticks butter

3rd Sack:

8 cups la crab boil
1 qt lemon juice
1/8 cup cayenne
2 sticks butter

4th Sack:

8 cups la crab boil
salt to taste (depending on 3rd sack (1-2 cups))
1 qt lemon juice
1/8 cup cayenne
1 small liquid Zats
2 sticks butter

(Edited and formatted by Stadium Rat.)
This post was edited on 4/28 at 1:33 pm


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
11989 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
MD's King Ranch Chicken

Yields: 12 servings

Ingredients:

Cooking spray
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 (10-oz.) can Ro-Tel
3 c. cooked shredded chicken
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
18 corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

Directions

Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil.

Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute.

Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat.

Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.

Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.

Garnish with cilantro before serving.


OTIS2
LSU Fan
NoLA
Member since Jul 2008
46217 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Made this last night. Found a recipe on the internet and loosely followed it. Served with an herbed sour cream.

Herbed Sour Cream

1 cup sour cream
1 t lemon zest
1 t fresh lemon juice
1 T each, fresh basil and chives, minced
1/2 T fresh dill, minced
1 clove garlic, crushed
Salt and pepper to taste

Mix well and set aside.

Fritters

2 medium zucchini, ends removed
1 medium onion
2 cloves garlic
1 ear of fresh corn
1 egg
1/3 cup, or more, flour
1 cup Swiss cheese, shredded
1 t baking powder
Tony’s
Fresh pepper
EVOO and butter, 3/1 ratio

Method

In food processor, grate the squash, onions and garlic. Put in a colander, and a t of salt , and let sit to drain for 10 minutes.

Cut the kernels from an ear of corn. Squeeze excess moisture from the minced vegetables. Add the corn, beaten egg, baking powder, cheese, and seasonings.

Heat skillet to medium. Add a few T of EVOO and a little butter.

Add the fritter mix, @ 1/3 cup, and press to 1/2 inch thick. Fry until golden, flip and repeat. About 2 minutes per side. Serve with a dollop of herbed sour cream on top. Fantastic. .

This post was edited on 6/23 at 7:37 pm


OTIS2
LSU Fan
NoLA
Member since Jul 2008
46217 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Baked Beans

Ingredients

1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)


Method

Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two were of the sauté stage.

And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.

Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.


Mods: If you have any leftover bbq (brisket, pork butt, etc. mince it and add to the beans as you cook.The seasoning I suggest can be modified,but don’t leave out the syrup, peppers, or meat...all are key. You can cook the beans in a smoker with your smoked meats,too, of course.


GregMaddux
Atlanta Braves Fan
LSU Fan
Member since Jun 2011
17264 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Shrimp diablo tonight. Good.


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
BugAC's Rice Dressing

RICE DRESSING

2 cups chopped chicken liver (1.2) lbs)
a couple Slices of breakfast sausage (for flavor) (optional)
1/2 lb ground pork
| white onion
1 cup bell pepper
1/2 to 1 cup of mushrooms (optional)
2 cups rice washed
3 cup beef broth (or vegetable)
1 cup water

1. Cook breakfast sausage, remove, dice sausage
2. Cook liver, remove when cooked
3. Cook onions and bell pepper, remove
4. Cook pork and beef until almost brown
5. Add mushrooms, continue cooking until fully browned
6. Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender.

BugAC: "Thanks Rat! I'd remove the mushrooms and breakfast sausage from that completely though. And i use jasmine rice if that makes a difference to some."



Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
lazy's chili powder

4 ancho chilis
5 cascabel
2 arbols
2 chipotle
2 Tbs garlic powder
3 Tbs oregano
1 New Mexico
2 Tbs cumin
2 Tbs smoked paprika

Put what you don't use in the freezer and it's good all winter. The numbers are the number of peppers.
This post was edited on 12/4 at 5:44 pm


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jamiegla1
Member since Aug 2016
2350 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
just browsing this page a bit and noticed quite a bit of love for Semolinas.

I used to love eating there when I was in my early 20s (1990s) but never realized it had the kind of reputation to land on a food board collection of recipes.

Was it really as good as I remember?


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8539 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
(no message)
This post was edited on 2/17 at 10:28 pm


OTIS2
LSU Fan
NoLA
Member since Jul 2008
46217 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Sautéed Mushroom Recipe


Ingredients

1 lb Cremini mushrooms, sliced
3 T good unsalted butter, in all
2 T EVOO
3 sprigs fresh thyme
1 T Worcestershire sauce
5 cloves garlic, chopped
4 T soy sauce
1/2 cup beef stock
3 T red wine
Fresh black pepper to taste
Salt to taste
2 T fresh parsley, minced

Method

Add 1 T butter and the EVOO to a hot skillet. Add the mushrooms and Worcestershire sauce and thyme. Shake the pan a little and cook out most of the liquid. Takes a couple of minutes.

Add the garlic, stock and wine. Add a few grinds of black pepper. Reduce the liquid until almost gone...should take 4 or 5 minutes. Taste for salt and add as needed.

When the liquid is almost gone, reduce heat to low, add remaining butter and fold it in. Remove the thyme. Cut the heat and add the parsley. Check seasoning and serve warm.
This post was edited on 4/2 at 5:37 pm


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42415 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Crawfish Stuffed Eggplant "Tortillas" with Tomatillo Sauce By Lee Bailey

Tomatillo Sauce
1 lb tomatillos, husks removed
¼ medium onion, chopped
2 t minced garlic
1 t minced jalapeno pepper
1 T vegetable oil
½ c water
½ t salt
¼ t sugar

Salsa
2 C finely diced ripe tomatoes
3 T diced red bell pepper
3T diced green bell pepper
3 T minced white onion
2 t minced jalapeno pepper
1 generous T minced cilantro
1 t salt
½ t white pepper

“Tortillas”
6 1/8 inch thick slices of eggplant(cut from the center of a large eggplant)
1 C toasted bread crumbs
2 ½ t creole seasoning
1 c flour
2 eggs
½ C milk
½ C vegetable oil

Filling

1 T vegetable oil
3 T diced red bell pepper
3T diced green bell pepper
2 t minced garlic
3 T minced white onion
¾ lb crawfish tails
1 t creole seasoning
2 t Tabasco sauce
2 t worcestershire sauce
6 oz jalapeno cheese, shredded (can use Mexican velveeta)
2 T finely chopped green onion tops

Garnish

½ C chopped chives
½ C sour cream

Make the sauce. Puree the tomatillos, onion, garlic and jalapeno in a food processor.
Heat the oil in a nonreactive skillet over medium heat. Add the puree and bring to a boil. Reduce the heat and simmer for 10 minutes. Add water, salt and sugar and cook for another 12 to 15 minutes. Reserve.

Make the salsa.
Mix all ingredients together and let marinate for at least an hour before serving. You can refrigerate this, but allow it to come back to room temperature before using.

Make the “tortillas.
Pat the eggplant slices dry. Mix the flour with 2 teaspoons of creole seasoning and spread out on a piece of waxed paper. In a flat bowl, whisk the eggs and milk. Sprinkle the eggplant with ½ teaspoon of creole seasoning. Dip the slices first in the flour, then into the egg wash and then into the bread crumbs. Set aside on a tray.
Heat the oil to almost smoking in a large skillet over high heat. Fry the eggplant quickly until golden on both sides. Set aside to drain on paper towels.

Make the filling. Heat a skillet over high heat. Add the oil, peppers, garlic and onions and sauté for a minute or so. Add the crawfish, creole seasoning, tabasco and Worcestershire and continue to saute, stirring, for another 3 to 4 minutes. Remove fro heat and stir in the cheese and green onions.

Preheat the oven to 350 degrees.

Oil a small pan just large enough to hold the stuffed tortillas. Spread about 2 tablespoons of the filling over half of the an eggplant slice; fold the slice over carefully and transfer to the prepared pan. Repeat. (You can cover the dish with a damp cloth and hold for about an hour.) Bake until heated through, 5-10 minutes.

To serve.
Mix the sour cream and chives. Heat the tomatillo sauce. Spread a slick of sauce on the individual plates and top with the tortilla. Garnish with the salsa and sour cream.

Serves 6.



Paul Allen
Notre Dame Fan
Montauk, NY
Member since Nov 2007
67762 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Tom Fitzmorris’s twist on this exact dish is a better overall recipe in my opinion.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42415 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
What's his twist? Don't keep me in suspense!


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42415 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Crabmeat Cheesecake topped with a Portobello and Crab Claw Meuniere by Lambdatiger

Ingredients
Pecan Crust:
• 2 cups pecans
• 2 cups all-purpose flour
• 2 teaspoons fine salt
• 5 tablespoons butter, cold
• 3 tablespoons ice water
Filling:
• 1 cup diced onion
• 1 tablespoon butter
• 4 ounces crabmeat
• 8 ounces cream cheese, room temperature
• 1/3 cup Creole cream cheese or sour cream
• 2 eggs
• 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
• Kosher salt and white pepper
Meuniere Sauce:
• 1 lemon, peeled and quartered
• 1 cup Worcestershire sauce
• 1 cup hot pepper sauce
• 1 cup heavy whipping cream
• 1 pound butter, cold, cut into small cubes, and divided
• Kosher salt and white pepper
Garnish:
• 2 cups sliced mixed wild mushrooms
• 3 tablespoons butter, softened
• 24 crab claw fingers
• Kosher salt and cracked black pepper

Directions
Preparing the Pecan Crust:
Preheat oven to 350 degrees F.
Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
Preparing the Filling:
Preheat oven to 300 degrees F.
In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
Preparing the Meuniere Sauce and Garnish:
Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
To serve:
Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

NOTE FROM LAMBDA: I've made it both with sour cream and with creole cream cheese. The creole cream cheese gives a much better flavor IMHO




Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
42415 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
This recipe didn't have a crust but, I had leftover rye bread from an event so I formed a crust like you would for a dessert cheesecake, using melted butter to create a bread crumb paste that was pressed into the spring form pan. I did add a touch of salt and a few caraway seeds to enhance the flavor a bit.

Smoked Salmon Cheesecake by Big Dropper

Ingredients:
1/2c Chopped onion
3T Butter
2T Parmesan cheese
32oz 4 Packages cream cheese, softened
1/2c Heavy whipping cream
1/4t White pepper
4 Eggs
5oz Cold smoked salmon, diced
1/2c Shredded Swiss cheese
Salt to taste

Directions:
In a skillet, sauté onion and garlic in butter until tender; set aside. In a bowl, beat cream cheese until fluffy.

Beat in the cream, pepper and parmesan cheese.

Add eggs; beat on low speed just until combined.

Fold in the onion mixture, salmon and Swiss cheese.

Wrap a double thickness of heavy-duty foil around bottom of prepared spring form pan.

Pour salmon mixture into pan. Place in a large baking pan.

Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set.

Turn off oven and allow to rest 2-3 hours.

Remove from oven and cool on a wire rack for 1 hour.
Refrigerate overnight.

This is the basic recipe I used as a guideline. before modifying it after the first time making it because I wanted less cream cheese flavor.

You might want to make it once to see how you like the flavor before making the following adjustments.

Changes I made:
Reduced mass of cream cheese to 27oz
Subbed Parmegiano Reggiano for parmesan cheese and doubled volume to 1/4 cup
Subbed Gruyère for shredded Swiss
Added 1/4t smoked paprika & 1/4t smoked tomato powder for color and to reinforce smokiness.
Chopped 2oz of smoked salmon in a food processor to form a paste so it distributed throughout the cheesecake. If you do this, mix the smoke salmon paste with 2-3 cups of the cheesecake base before adding it to the total volume of base. It will be easier to incorporate it that way.

Let me know how it comes out!



Tiger Ryno
Houston Astros Fan
#WoF
Member since Feb 2007
95769 posts

re: Latest F&D Board Cookbook and Jambalaya Calculator Available Here (Links)
Workin late!


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