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Message
1
Posted on 9/13/10 at 3:35 pm to bryso
quote:
just got my Plantation cookbook in!
i haven't opened it yet but i am excited...
It is a good one. Some old school dishes like crawfish cardinale and many others. The etouffee recipe in that book is the best I have ever had.
Posted on 9/13/10 at 3:37 pm to Gris Gris
quote:
Probably making the hot cheese puffs for game day.
These things are great for party finger food. I grew up on those things. Mom always had hundreds of them in the freezer.
Posted on 9/13/10 at 6:45 pm to Kajungee
Hate to show my Mississippi ignorance but what is a mirliton. Is it an eggplant.
Posted on 9/13/10 at 6:51 pm to Sprescott
quote:
but what is a mirliton.
It is also known as chayote squash if that helps.
Posted on 9/13/10 at 6:54 pm to glassman
quote:
It is also known as chayote squash if that helps.
or an alligator pear.
Posted on 9/13/10 at 6:57 pm to el tigre
quote:
or an alligator pear.
That would be an avocado my friend. An answer I got on my state winning Quiz Bowl team. Atleast in NO.
Posted on 9/13/10 at 6:57 pm to el tigre
Posted on 9/13/10 at 7:49 pm to CCT
Is there any difference in the first 1972 edition and the 1992 edition? I would like to give this as a gift and it looks as though the 1992 edition is readily available new on amazon. Thoughts?
Posted on 9/13/10 at 8:51 pm to el tigre
quote:
or an alligator pear.
Common mistake. I'm betting you meant vegetable pear.
Posted on 9/13/10 at 8:55 pm to drsung
quote:
Is there any difference in the first 1972 edition and the 1992 edition?
Not enough to worry about.
Posted on 9/14/10 at 8:48 pm to glassman
i think i am going to do the Etouffe first... i dont know if i want to use the frozen crawfish though... are they anygood?
Posted on 9/14/10 at 8:57 pm to bryso
Frozen crawfish tails are no problem.
However
The key to a good Etouffe is the crawfish fat, while there is a little left on the crawfish tails most was thrown away with the head..
Years ago you could get a little container of crawfish fat with the tails, but this was outlawed many years ago.
Now if you can find some boiled crawfish, pick up a few lbs as an appetizer and get the fat out the heads for your etouffee and your in business.
However
The key to a good Etouffe is the crawfish fat, while there is a little left on the crawfish tails most was thrown away with the head..
Years ago you could get a little container of crawfish fat with the tails, but this was outlawed many years ago.
Now if you can find some boiled crawfish, pick up a few lbs as an appetizer and get the fat out the heads for your etouffee and your in business.
Posted on 9/14/10 at 9:03 pm to Kajungee
quote:
The key to a good Etouffe is the crawfish fat,
Yep. Squeeze all you can get out of the bag. Use LA crawfish tails and frozen is not a problem.
Posted on 9/16/10 at 12:30 pm to Kajungee
quote:
Years ago you could get a little container of crawfish fat with the tails, but this was outlawed many years ago.
To this day, I lament this loss. I wish some ingenious person would prepare it such that selling it would be allowed. I'd pay good money for it. I still look for it in the little spot in the freezer where Langenstein's used to keep it, hoping for a miracle.
Posted on 9/16/10 at 2:01 pm to Gris Gris
Posted on 10/29/10 at 11:24 pm to purpleNgoldsaint
i need a HUGE favor..... I am at my parents house this weekend... so i emailed ahead the needed supplies for BBQ shrimp and broccoli au gratin so my mom could go to the store and pick it up..... i got the recipes out of the jr league book... but i forgot it at home 
i havent tried googling it yet... i will but if someone feels kind will they please type it up in here for me so i can get the right one.
also throw in any tips you might have... like for one i know the broccoli calls for roqufeort she couldnt find any and i didht have time to look today before i left BR... so is it ok to just leave it out? or could i replace it with something.....
thanks guys i am looking forward to this meal....
i havent tried googling it yet... i will but if someone feels kind will they please type it up in here for me so i can get the right one.
also throw in any tips you might have... like for one i know the broccoli calls for roqufeort she couldnt find any and i didht have time to look today before i left BR... so is it ok to just leave it out? or could i replace it with something.....
thanks guys i am looking forward to this meal....
Posted on 10/29/10 at 11:49 pm to bryso
How much will you pay me for this?
Hold on a minute and I'll do it. I've had gin, so I'm not responsible for errors. You still owe me, regardless, though.
Hold on a minute and I'll do it. I've had gin, so I'm not responsible for errors. You still owe me, regardless, though.
Posted on 10/29/10 at 11:53 pm to bryso
Broc au Gratin-serves 8
2 c milk
4 T flour
16 oz cream cheese-room temp
1 oz roquefort-room remp
1 t salt
1/2 t pepper
2.5 lbs broccoli
1/2 c bread crumbs
1/2 stick butter
Heat milk. Blend in flour, cream cheese, Roq, salt pepper, and stir over low heat until smooth. Cook broc until barely tender. Drain and place in 3 qt casserole and pour cheese sauce over broc. Bake at 350 for 50 minutes. Top with bread crumbs, dot with butter and bake for 10 more minutes.
2 c milk
4 T flour
16 oz cream cheese-room temp
1 oz roquefort-room remp
1 t salt
1/2 t pepper
2.5 lbs broccoli
1/2 c bread crumbs
1/2 stick butter
Heat milk. Blend in flour, cream cheese, Roq, salt pepper, and stir over low heat until smooth. Cook broc until barely tender. Drain and place in 3 qt casserole and pour cheese sauce over broc. Bake at 350 for 50 minutes. Top with bread crumbs, dot with butter and bake for 10 more minutes.
Posted on 10/30/10 at 12:03 am to bryso
BBQ Shrimp
8-10 pounds of shrimp, heads and shells on, about 20 count
1 lb butter
1 lb margarine
6 oz Lea and Perrins
8 T finely ground pepper
1 t ground rosemary
4 lemons, sliced
1 t Tabasco
4 t salt
2-4 cloves garlic (optional)
In a saucepan, melt butter and margarine. Add L&P, pepper, rosemary, lemon slices, Tabasco, salt, garlic and mix thoroughly. Divide shrimp between two shallow pans and pour heated sauce over each. Stir well. Bake at 400 for about 15-20 minutes, turning once. Shells should be pink, the meat white and not translucent.
8-10 pounds of shrimp, heads and shells on, about 20 count
1 lb butter
1 lb margarine
6 oz Lea and Perrins
8 T finely ground pepper
1 t ground rosemary
4 lemons, sliced
1 t Tabasco
4 t salt
2-4 cloves garlic (optional)
In a saucepan, melt butter and margarine. Add L&P, pepper, rosemary, lemon slices, Tabasco, salt, garlic and mix thoroughly. Divide shrimp between two shallow pans and pour heated sauce over each. Stir well. Bake at 400 for about 15-20 minutes, turning once. Shells should be pink, the meat white and not translucent.
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