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Message
re: Please remove sticky - replacement post below
Posted on 1/29/18 at 9:34 pm to Stadium Rat
Posted on 1/29/18 at 9:34 pm to Stadium Rat
Sorry for the delay. Just getting back to my machine. Let me know how this works.
F&D Board Cookbook V.9b.pdf
F&D Board Cookbook V.9b.pdf
1
Posted on 1/30/18 at 8:05 am to cj35
Thanks.
This post was edited on 1/30/18 at 8:06 am
Posted on 1/30/18 at 8:16 am to Stadium Rat
Links work okay in this version once you download the file?
Posted on 1/30/18 at 9:15 am to cj35
Yes, links work fine.
Andouille Red Gravy
6 tablespoons unsalted butter
1 1/2 pounds andouille sausage, cut into 2-inch pieces
3 cups packed julienned onions
6 1/2 cups pork or beef stock, see note
1 1/2 teaspoons cayenne pepper
3/4 teaspoon salt
1/2 cup each, finely chopped: celery, green bell peppers
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1/4 cp finely chopped fresh parsley
1 cup finely chopped green onions
3 cups cooked rice
1. Melt the butter in a heavy 8-quart saucepan or large dutch oven over high heat until pan bottom is well coated with butter. Add the sausage in a single layer and cover pan; cook without stirring until sausage is well-browned on the bottom, about 7 minutes.
2. Turn sausage over and sprinkle 2 cups of the onions on top of it. Cover pan and cook without stirring until sausage bottoms and onions are well browned, and until there is a buildup of dark brown sediment on the pan bottom, about 7 minutes.
3. Add 3/4 cup of the stock and scrape the pan bottom clean. Add the pepper and salt, stirring and scraping pan bottom well and turning sausage again. Recover pan and cook about 2 minutes, stirring and scraping once.
4. Add the celery, peppers and garlic, stirring well. Recover pan and cook about 3 minutes, stirring and scraping once or twice. Add the tomato sauce, stirring well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally.
5. Add 1/2 cup more onions, stirring well. Cook until large puddles of oil have broken out of the mixture and the remaining tomato mixture is thick, about 8 minutes, allowing the sediment to build up on the pan bottom before stirring (stir only if the mixture is sticking excessively to the pan bottom). 6. Stir in the parsley and 1/2 cup of the green onions. Add 3 1/4 cups more stock, scraping pan bottom clean; cook until liquid has reduced to a thick, dark red gravy, about 20 minutes, stirring occasionally (more often toward the end of cooking time).
7. Stir in the remaining 2 1/2 cups stock, 1/2 cup onions and 1/2 cup green onions; heat to a boil, then reduce heat, and simmer until gravy is thicker but still juicy, about 15 minutes, stirring frequently. Remove from heat and serve immediately over rice.
- lsupride87
Sausage and Red Gravy
2lb fatty pork (country ribs is what I use)
1lb sausage cut into medallions
2 medium white onions
1 green and 1 red bell
6 cloves garlic
2 bay leaves
White pepper, black pepper to taste
2 cans tomato sauce 8oz
2 cans of chicken broth
1/2 can of cream of mushroom or celery
Put a tbsp of veg oil in a pot and brown the meat until you are about to burn it. For real. When you think it is brown enough, drink another beer and then pull it. Throw all veggies (not garlic) into pot. Use those to deglaze. Throw juuust a touch of broth in if needed to get the pot clean. Let those veggies simmer for about 15 minutes. Add garlic and let sizzle until you see garlic begin to turn brown. At first sight of browning garlic, return meat and add remaining broth. Add tomato sauce and peppers to taste. It will be a lot of liquid in the pot. Simmer for as long as possible but at least one hour. Add 1/2 can cream of mushroom or celery. And simmer 15 minutes. Serve with rice.
This is a really good tailgating meal for cold weather. It sticks to your ribs and is easy to make while you visit.
Comment: I think of sauce piquant and red gravy as two separate things. My sauce piquant has a roux and chunks of tomatoes in the sauce. I think of a red gravy as more of a “grease gravy” with trinity and tomato sauce. That may be a technicality but that is what my mind comes up with.
That being said, if you brown sausage well enough, you can deglaze with a little chicken broth and veggies and the gravy will be brown with a red tint. That may also be what they are referring too.
- Jibbajabba
Andouille Red Gravy
6 tablespoons unsalted butter
1 1/2 pounds andouille sausage, cut into 2-inch pieces
3 cups packed julienned onions
6 1/2 cups pork or beef stock, see note
1 1/2 teaspoons cayenne pepper
3/4 teaspoon salt
1/2 cup each, finely chopped: celery, green bell peppers
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1/4 cp finely chopped fresh parsley
1 cup finely chopped green onions
3 cups cooked rice
1. Melt the butter in a heavy 8-quart saucepan or large dutch oven over high heat until pan bottom is well coated with butter. Add the sausage in a single layer and cover pan; cook without stirring until sausage is well-browned on the bottom, about 7 minutes.
2. Turn sausage over and sprinkle 2 cups of the onions on top of it. Cover pan and cook without stirring until sausage bottoms and onions are well browned, and until there is a buildup of dark brown sediment on the pan bottom, about 7 minutes.
3. Add 3/4 cup of the stock and scrape the pan bottom clean. Add the pepper and salt, stirring and scraping pan bottom well and turning sausage again. Recover pan and cook about 2 minutes, stirring and scraping once.
4. Add the celery, peppers and garlic, stirring well. Recover pan and cook about 3 minutes, stirring and scraping once or twice. Add the tomato sauce, stirring well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally.
5. Add 1/2 cup more onions, stirring well. Cook until large puddles of oil have broken out of the mixture and the remaining tomato mixture is thick, about 8 minutes, allowing the sediment to build up on the pan bottom before stirring (stir only if the mixture is sticking excessively to the pan bottom). 6. Stir in the parsley and 1/2 cup of the green onions. Add 3 1/4 cups more stock, scraping pan bottom clean; cook until liquid has reduced to a thick, dark red gravy, about 20 minutes, stirring occasionally (more often toward the end of cooking time).
7. Stir in the remaining 2 1/2 cups stock, 1/2 cup onions and 1/2 cup green onions; heat to a boil, then reduce heat, and simmer until gravy is thicker but still juicy, about 15 minutes, stirring frequently. Remove from heat and serve immediately over rice.
- lsupride87
Sausage and Red Gravy
2lb fatty pork (country ribs is what I use)
1lb sausage cut into medallions
2 medium white onions
1 green and 1 red bell
6 cloves garlic
2 bay leaves
White pepper, black pepper to taste
2 cans tomato sauce 8oz
2 cans of chicken broth
1/2 can of cream of mushroom or celery
Put a tbsp of veg oil in a pot and brown the meat until you are about to burn it. For real. When you think it is brown enough, drink another beer and then pull it. Throw all veggies (not garlic) into pot. Use those to deglaze. Throw juuust a touch of broth in if needed to get the pot clean. Let those veggies simmer for about 15 minutes. Add garlic and let sizzle until you see garlic begin to turn brown. At first sight of browning garlic, return meat and add remaining broth. Add tomato sauce and peppers to taste. It will be a lot of liquid in the pot. Simmer for as long as possible but at least one hour. Add 1/2 can cream of mushroom or celery. And simmer 15 minutes. Serve with rice.
This is a really good tailgating meal for cold weather. It sticks to your ribs and is easy to make while you visit.
Comment: I think of sauce piquant and red gravy as two separate things. My sauce piquant has a roux and chunks of tomatoes in the sauce. I think of a red gravy as more of a “grease gravy” with trinity and tomato sauce. That may be a technicality but that is what my mind comes up with.
That being said, if you brown sausage well enough, you can deglaze with a little chicken broth and veggies and the gravy will be brown with a red tint. That may also be what they are referring too.
- Jibbajabba
This post was edited on 2/13/21 at 4:53 pm
Posted on 2/5/18 at 8:17 pm to Stadium Rat
Porrusalda
serves 4
1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley
1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.
2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.
3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.
serves 4
1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley
1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.
2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.
3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.
Posted on 2/18/18 at 1:55 pm to Stadium Rat
Thank God.
I was just about to come ask where this thing was.
I was just about to come ask where this thing was.
Posted on 2/19/18 at 9:15 am to Breesus
Blackened Shrimp Soup
I created it from several recipes, as with most of my favorite dishes, I have never written it down. However, I will try to give you the basics to recreate your own version:
2lb 16/20 count head on shrimp, peeled, deveined, shells reserved for stock.
Blackened seasoning, I usually use P. Prudhommes
I put the shrimp shells and heads in a stock pot with bay leaf, peppercorns, celery tops and salt, simmer and strain, usually get about 2 quarts.
I put the shrimp in a bowl, add some olive oil and enough blackened seasoning to coat well. I blacken them in a hot skillet in batches. When complete I deglaze the pan with a dry white wine and reserve the liquid.
I make a blond roux with about a half cup of flour and a stick of butter. When it is toasted I add a chopped bunch on green onion, a minced rib of celery, stir and brown till wilted.
Slowly add about a quart of the hot shrimp stock and the deglazing liquid. I stir in a quart of cream, try to keep it all warm. Then a small container of Boursin cheese. I usually use my stick blender to get a nice consistency.
You just have to balance the cream and the shrimp stock until you get a nice texture, taste for salt and pepper. About 10 minutes before serving add the reserved blackened shrimp.
I'll add some sherry sometimes, or put a bottle on the table.
You've got cream, butter, shrimp and cheese, what can go wrong? This has always been and extremely popular dish with my guests, I can never seem to make enough.
- andouille
I created it from several recipes, as with most of my favorite dishes, I have never written it down. However, I will try to give you the basics to recreate your own version:
2lb 16/20 count head on shrimp, peeled, deveined, shells reserved for stock.
Blackened seasoning, I usually use P. Prudhommes
I put the shrimp shells and heads in a stock pot with bay leaf, peppercorns, celery tops and salt, simmer and strain, usually get about 2 quarts.
I put the shrimp in a bowl, add some olive oil and enough blackened seasoning to coat well. I blacken them in a hot skillet in batches. When complete I deglaze the pan with a dry white wine and reserve the liquid.
I make a blond roux with about a half cup of flour and a stick of butter. When it is toasted I add a chopped bunch on green onion, a minced rib of celery, stir and brown till wilted.
Slowly add about a quart of the hot shrimp stock and the deglazing liquid. I stir in a quart of cream, try to keep it all warm. Then a small container of Boursin cheese. I usually use my stick blender to get a nice consistency.
You just have to balance the cream and the shrimp stock until you get a nice texture, taste for salt and pepper. About 10 minutes before serving add the reserved blackened shrimp.
I'll add some sherry sometimes, or put a bottle on the table.
You've got cream, butter, shrimp and cheese, what can go wrong? This has always been and extremely popular dish with my guests, I can never seem to make enough.
- andouille
Posted on 2/25/18 at 9:22 pm to Stadium Rat
quote:
Sausage and Red Gravy
- lsupride87
Tried this Saturday night. REALLY tasty. Pretty much followed the recipe as written. Only thing I'd do next time is kick it up a notch (spice-wise). Also, while I understand wanting to create a "crust" of flavorful goodies on the bottom of the pan, I had juuuust a tad of acridity from trying to hard to get that crust and burning the tomato a bit. Didn't ruin the meal, at all, but it was there and I'll be more cognizant of stirring more often next time.
This post was edited on 2/25/18 at 9:23 pm
Posted on 4/15/18 at 1:59 pm to mmmmmbeeer
The recipe looks daunting, but it's not. Just read through it and then make each part one at a time. I've made most of it other than frying the tortillas the day before and just reheating or bringing to room temp.
Crawfish Stuffed Eggplant "Tortillas" with Tomatillo Sauce(from 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.
Crawfish Stuffed Eggplant "Tortillas" with Tomatillo Sauce(from 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.
Posted on 4/19/18 at 12:16 pm to Gris Gris
Tempura Batter
Per Pound:
Peanut oil
3/4 cup cornstarch
1/4 cup AP flour/cake flour
1 large egg
1/2 cup vodka (ice cold)
1/2 cup water (ice cold)
Kosher salt to taste
I've done more vodka than water before but that was for Korean fried chicken, so it's really a matter of preference. You could also go 1/2 cup each of the flour and cornstarch if you want the batter to be a bit softer.
Eyeball the batter once you've got the ingredients added together and add more dry/wet ingredients to reach a pancake batter (slightly runnier, preferably) consistency. Careful when dropping in the oil, the vodka and water tend to pop. If your first batch comes out a little heavy on the batter just add more water.
Also, wanted to add, there is a lot of wiggle room in terms of the consistency and it’s a matter of preference. If you want the super light and airy batter, make the dipping batter the consistency of heavy cream. If you like a thicker crust, closer to pancake batter is preferable.
Oil should be around 375 degrees (you want it to be quite hot so the runny batter hardens quickly). Cook time should be around 2 minutes for veggies/fish. Unless you’re doubling or tripling the recipe, don’t worry too much about over-mixing the batter (you want it fairly well incorporated, just don’t go overboard). In the case that you are multiplying the recipe, you should try to avoid over-mixing as it may result in gluten formation which could lead to a less desirable end product. Final note, if you don’t have a large pot to fry in, it may be helpful to put your batter bowl in an ice bath to keep it as cold as possible while you wait. I usually have the vodka in the freezer, so it’s as cold as possible.
Source: rbWarEagle
Per Pound:
Peanut oil
3/4 cup cornstarch
1/4 cup AP flour/cake flour
1 large egg
1/2 cup vodka (ice cold)
1/2 cup water (ice cold)
Kosher salt to taste
I've done more vodka than water before but that was for Korean fried chicken, so it's really a matter of preference. You could also go 1/2 cup each of the flour and cornstarch if you want the batter to be a bit softer.
Eyeball the batter once you've got the ingredients added together and add more dry/wet ingredients to reach a pancake batter (slightly runnier, preferably) consistency. Careful when dropping in the oil, the vodka and water tend to pop. If your first batch comes out a little heavy on the batter just add more water.
Also, wanted to add, there is a lot of wiggle room in terms of the consistency and it’s a matter of preference. If you want the super light and airy batter, make the dipping batter the consistency of heavy cream. If you like a thicker crust, closer to pancake batter is preferable.
Oil should be around 375 degrees (you want it to be quite hot so the runny batter hardens quickly). Cook time should be around 2 minutes for veggies/fish. Unless you’re doubling or tripling the recipe, don’t worry too much about over-mixing the batter (you want it fairly well incorporated, just don’t go overboard). In the case that you are multiplying the recipe, you should try to avoid over-mixing as it may result in gluten formation which could lead to a less desirable end product. Final note, if you don’t have a large pot to fry in, it may be helpful to put your batter bowl in an ice bath to keep it as cold as possible while you wait. I usually have the vodka in the freezer, so it’s as cold as possible.
Source: rbWarEagle
This post was edited on 4/20/18 at 9:24 am
Posted on 5/4/18 at 3:21 pm to Stadium Rat
CHEDBALLZ' Dirty Rice
3lbs ground pork
3lbs ground beef
1lb of ground chicken liver, gizzard and hearts
1 1/2 lbs chopped onion
1 lb chopped shallots
3 bell peppers diced fine
6 stalks celery diced fine
6 cloves garlic diced fine
1 bunch green onions chopped fine
1/2 bunch parsley chopped fine
Brown all of you meat take it out it out and cook your vegetables till the onions and shallot are past clear then add your garlic and cook it till you can smell the garlic. Then add 1/2 the green onions, 1/2 of the parsley and the meat back to the pot. Cook it for about 30-40 minutes. Right at the end add the rest of the green onions and parsley.
Mix with rice that's been left in the fridge over night till you get it the consistency you want. It's make a lot but you can freeze the left overs in a Ziploc. It freezes pretty good.
Just guessing but I would say 1 cup of raw rice to a pound of the mixture.
ETA: to add the seasoning-I use white and black pepper, salt and creole seasoning. Tonys-Slap Ya Momma....etc
3lbs ground pork
3lbs ground beef
1lb of ground chicken liver, gizzard and hearts
1 1/2 lbs chopped onion
1 lb chopped shallots
3 bell peppers diced fine
6 stalks celery diced fine
6 cloves garlic diced fine
1 bunch green onions chopped fine
1/2 bunch parsley chopped fine
Brown all of you meat take it out it out and cook your vegetables till the onions and shallot are past clear then add your garlic and cook it till you can smell the garlic. Then add 1/2 the green onions, 1/2 of the parsley and the meat back to the pot. Cook it for about 30-40 minutes. Right at the end add the rest of the green onions and parsley.
Mix with rice that's been left in the fridge over night till you get it the consistency you want. It's make a lot but you can freeze the left overs in a Ziploc. It freezes pretty good.
Just guessing but I would say 1 cup of raw rice to a pound of the mixture.
ETA: to add the seasoning-I use white and black pepper, salt and creole seasoning. Tonys-Slap Ya Momma....etc
This post was edited on 5/4/18 at 5:19 pm
Posted on 5/10/18 at 9:31 pm to Stadium Rat
Please explain the liquid to rice ratio and how this is measured on Jambalaya calculator? 
This post was edited on 5/10/18 at 10:07 pm
Posted on 5/12/18 at 8:46 pm to MDGary
quote:It starts out at 2-1 but as the pot gets bigger, less water evaporates so you reduce the ratio.
Please explain the liquid to rice ratio and how this is measured on Jambalaya calculator?
I leave it up to the cook to set the ratio they want to use.
Posted on 6/15/18 at 7:23 pm to Stadium Rat
Oyster Ceviche
For those occasions when a raw bar just won't do, try this oyster ceviche. Cooked lightly in acid, the oysters retain their texture and flavor, yielding a refreshing appetizer that keeps the bivalves front-and-center.
12 oysters
1/4 cup lime juice (from about 2 limes)
1/4 cup orange juice (from about half an orange)
2 Tbs lemon juice (from about half a lemon)
1/4 cup finely sliced red onion
1 Tbs chopped cilantro, plus leaves for garnish
1 tsp olive oil
1/2 tsp Tabasco
Salt and pepper to taste
Chips to serve
1. Shuck the oysters. Drain the shucked oysters in a fine mesh sieve and let sit until there is no liquid, about 5 minutes
2. In a large bowl, combine the lime, orange, and lemon juices. Add the drained oysters and let marinate for 5 minutes. Toss in the remaining ingredients and season to taste with salt and black pepper.
3. Serve the oyster ceviche immediately with tortilla or potato chips alongside
Source: JamesBeard.org
For those occasions when a raw bar just won't do, try this oyster ceviche. Cooked lightly in acid, the oysters retain their texture and flavor, yielding a refreshing appetizer that keeps the bivalves front-and-center.
12 oysters
1/4 cup lime juice (from about 2 limes)
1/4 cup orange juice (from about half an orange)
2 Tbs lemon juice (from about half a lemon)
1/4 cup finely sliced red onion
1 Tbs chopped cilantro, plus leaves for garnish
1 tsp olive oil
1/2 tsp Tabasco
Salt and pepper to taste
Chips to serve
1. Shuck the oysters. Drain the shucked oysters in a fine mesh sieve and let sit until there is no liquid, about 5 minutes
2. In a large bowl, combine the lime, orange, and lemon juices. Add the drained oysters and let marinate for 5 minutes. Toss in the remaining ingredients and season to taste with salt and black pepper.
3. Serve the oyster ceviche immediately with tortilla or potato chips alongside
Source: JamesBeard.org
Posted on 6/23/18 at 3:44 pm to Stadium Rat
Sweet and Spicy Chicken Bacon Lollipops
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
These Sweet and Spicy Chicken Bacon Lollipops are layer upon layer of flavor. Tender chicken, savory bacon, Hot Pepper Blackened Seasoning, and a simple sweet red pepper jam to top everything off.
Servings: 4 people
2 medium boneless skinless chicken breasts
9 slices center cut bacon
1 Tablespoon McCormick Grill Mates Hot Pepper Blackened Seasoning
Sweet Pepper Sauce
1 large bell pepper stem and seeds removed
1 1/2 cups white sugar
1/4 cup apple cider vinegar
1 Tablespoon salted butter
1 Tablespoon McCormick Grill Mates Hot Pepper Blackened Seasoning
In a blender, pulse the bell pepper, sugar, vinegar, butter, and Hot Pepper Blackened Seasoning together until the peppers are chopped into small pieces. Transfer to a small sauce pan and bring to a boil. Reduce the heat to low and simmer with the lid off for 15 minutes. While the sauce is simmering, prepare your lollipops.
Preheat your grill to medium high, about 375-400 degrees.
Slice your chicken breasts lengthwise into 1 inch thick strips. Lay a piece of bacon on your cutting board and top with a strip of the chicken. Roll into a pinwheel and slide onto a bamboo skewer. Repeat with the remaining chicken and bacon strips.
Season both sides of the lollipops with the Hot Pepper Blackened Seasoning.
Place the chicken bacon lollipops on the grill and cook for 6-8 minutes per side, or until the internal temperature reads 165 degrees with an instant read thermometer.
Transfer the finished lollipops to a large plate and serve the sweet pepper sauce on the side for dipping (or pouring).
Hey Grill Hey via Geaux-2-L-O-Miss and t00f
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
These Sweet and Spicy Chicken Bacon Lollipops are layer upon layer of flavor. Tender chicken, savory bacon, Hot Pepper Blackened Seasoning, and a simple sweet red pepper jam to top everything off.
Servings: 4 people
2 medium boneless skinless chicken breasts
9 slices center cut bacon
1 Tablespoon McCormick Grill Mates Hot Pepper Blackened Seasoning
Sweet Pepper Sauce
1 large bell pepper stem and seeds removed
1 1/2 cups white sugar
1/4 cup apple cider vinegar
1 Tablespoon salted butter
1 Tablespoon McCormick Grill Mates Hot Pepper Blackened Seasoning
In a blender, pulse the bell pepper, sugar, vinegar, butter, and Hot Pepper Blackened Seasoning together until the peppers are chopped into small pieces. Transfer to a small sauce pan and bring to a boil. Reduce the heat to low and simmer with the lid off for 15 minutes. While the sauce is simmering, prepare your lollipops.
Preheat your grill to medium high, about 375-400 degrees.
Slice your chicken breasts lengthwise into 1 inch thick strips. Lay a piece of bacon on your cutting board and top with a strip of the chicken. Roll into a pinwheel and slide onto a bamboo skewer. Repeat with the remaining chicken and bacon strips.
Season both sides of the lollipops with the Hot Pepper Blackened Seasoning.
Place the chicken bacon lollipops on the grill and cook for 6-8 minutes per side, or until the internal temperature reads 165 degrees with an instant read thermometer.
Transfer the finished lollipops to a large plate and serve the sweet pepper sauce on the side for dipping (or pouring).
Hey Grill Hey via Geaux-2-L-O-Miss and t00f
This post was edited on 6/23/18 at 3:51 pm
Posted on 7/5/18 at 1:39 pm to Stadium Rat
Favorite Rural... map is frozen, inaccessible.
Posted on 7/5/18 at 2:44 pm to RedPop4
Pickled Pork for Red Beans
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir.
Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
Use within 2 weeks or remove the pork from the brine and freeze.
Source: Alton Brown
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir.
Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
Use within 2 weeks or remove the pork from the brine and freeze.
Source: Alton Brown
This post was edited on 7/5/18 at 3:07 pm
Posted on 7/8/18 at 1:51 pm to Stadium Rat
The Wife's Dill Pickles
This makes a crisp, nicely spiced dill. You can alter the heat of the dill pickles by increasing or decreasing the hot red peppers you add to the jar, or the variety of hot pepper you use.
You can substitute sliced Jalapeños for the cucumbers and have dilled Jalapeños - Also very good. Also works with mild peppers. Also works with sliced red onions.
Some would call these polish dills.
Ingredients
Need:
9 lbs pickling cucumbers, sliced to your preferred thickness.
Into each jar, add:
1/4 tsp Alum
1 Small Red Pepper
1 clove garlic
1 small Onion
1 dill crown/head
Pickling liquid:
1 quart white vinegar
3 quarts water
1 cup pickling or kosher salt (non iodized salt)
Procedure
1. Clean and sanitize the jars.
2. Add cucumber slices and seasonings to the jars. Leave a little head space. Bring the pickling liquid to a boil and hold at a boil for 5 minutes. Pour over cucumbers in the jars. Place lids on the jars. Treat in hot water bath for 5 minutes, tighten lids and set aside to cool. Lids should pop when sealed.
3. Allow the pickles to remain sealed for 3 days to a week. The longer they sit, the better they will be.
Yield: nine quarts
Source: MeridianDog
This makes a crisp, nicely spiced dill. You can alter the heat of the dill pickles by increasing or decreasing the hot red peppers you add to the jar, or the variety of hot pepper you use.
You can substitute sliced Jalapeños for the cucumbers and have dilled Jalapeños - Also very good. Also works with mild peppers. Also works with sliced red onions.
Some would call these polish dills.
Ingredients
Need:
9 lbs pickling cucumbers, sliced to your preferred thickness.
Into each jar, add:
1/4 tsp Alum
1 Small Red Pepper
1 clove garlic
1 small Onion
1 dill crown/head
Pickling liquid:
1 quart white vinegar
3 quarts water
1 cup pickling or kosher salt (non iodized salt)
Procedure
1. Clean and sanitize the jars.
2. Add cucumber slices and seasonings to the jars. Leave a little head space. Bring the pickling liquid to a boil and hold at a boil for 5 minutes. Pour over cucumbers in the jars. Place lids on the jars. Treat in hot water bath for 5 minutes, tighten lids and set aside to cool. Lids should pop when sealed.
3. Allow the pickles to remain sealed for 3 days to a week. The longer they sit, the better they will be.
Yield: nine quarts
Source: MeridianDog
Posted on 7/8/18 at 1:57 pm to Stadium Rat
Cajunate's rolls.
SOFT SWEET LIGHT ROLLS
Author: Joyful Homemaking
Cook time: 15 mins
INGREDIENTS
2 packages or 2T yeast
½c warm water
2 tsp. sugar
1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil
¾ cup sugar
3 tsp. salt
7 to 8 cups flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)
INSTRUCTIONs
Put in bowl together to let yeast activate: the yeast, ½ cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: ¾ sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.You need a pan with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about ¾ inch apart in pans.
This should make 2½ dozen rolls.
Cover and let raise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.
SOFT SWEET LIGHT ROLLS
Author: Joyful Homemaking
Cook time: 15 mins
INGREDIENTS
2 packages or 2T yeast
½c warm water
2 tsp. sugar
1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil
¾ cup sugar
3 tsp. salt
7 to 8 cups flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)
INSTRUCTIONs
Put in bowl together to let yeast activate: the yeast, ½ cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: ¾ sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.You need a pan with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about ¾ inch apart in pans.
This should make 2½ dozen rolls.
Cover and let raise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.
Posted on 7/27/18 at 12:51 pm to Gris Gris
Gris Gris is the flour AP or self-rising?
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