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Started By
Message
re: Please remove sticky - replacement post below
Posted on 7/2/21 at 7:25 am to Gris Gris
Posted on 7/2/21 at 7:25 am to Gris Gris
Creole Eggplant With Shrimp
Recipe courtesy of Mandina's Restaurant, New Orleans
Serves 6
3 tablespoons olive oil
1/2 yellow onion, chopped
1 bell pepper, yellow, red or green OK
1/2 cup celery, chopped
2 tablespoons garlic, chopped or crushed
1 cup tasso ham
2 medium eggplants, peeled and sliced 1-inch thick
1/2 cup chicken stock
1 lb shrimp, peeled and deveined
1 cup Italian-seasoned breadcrumbs
Creole seasoning
pepper
Preheat oven to 350°F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to 2 minutes more. Add the eggplant, chicken stock, and shrimp. Mix thoroughly and remove from the heat.
Stir in the breadcrumbs slowly, allowing them to absorb the stock. Season with Creole seasoning and pepper to taste. If the overall mixture becomes too dry, add a bit more stock to moisten it.
Spread the mixture in a 3-quart casserole dish and bake for 20 minutes.
Recipe courtesy of Mandina's Restaurant, New Orleans
Serves 6
3 tablespoons olive oil
1/2 yellow onion, chopped
1 bell pepper, yellow, red or green OK
1/2 cup celery, chopped
2 tablespoons garlic, chopped or crushed
1 cup tasso ham
2 medium eggplants, peeled and sliced 1-inch thick
1/2 cup chicken stock
1 lb shrimp, peeled and deveined
1 cup Italian-seasoned breadcrumbs
Creole seasoning
pepper
Preheat oven to 350°F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to 2 minutes more. Add the eggplant, chicken stock, and shrimp. Mix thoroughly and remove from the heat.
Stir in the breadcrumbs slowly, allowing them to absorb the stock. Season with Creole seasoning and pepper to taste. If the overall mixture becomes too dry, add a bit more stock to moisten it.
Spread the mixture in a 3-quart casserole dish and bake for 20 minutes.
This post was edited on 7/2/21 at 7:28 am
1
Posted on 9/2/21 at 3:18 pm to Stadium Rat
From UncleBuck504.
Joe's Crab Shack / Landry's Crab Dip
This was converted to use just a half pound of crab because it makes a lot, but obviously double it if using a whole pound. It also works great if you substitute crawfish or shrimp for the crab.
Ingredients
1/2 Pound Crab Meat
¼ cup Diced Yellow Onion
¼ cup Diced Bell Pepper
½ pound (8 oz. package) Cream Cheese
¼ cup Heavy Whipping Cream
½ teaspoon Dry Mustard
1 teaspoon Cajun/Creole Seasoning (they use Old Bay)
2 oz. White Wine
2 Large Roma Tomatoes, Seeded and Diced
1 bunch of Green Onions, Thinly Sliced
½ teaspoon Red Pepper Flakes
½ cup Grated Parmesan Cheese (this should be shredded and in a bag, next to other shredded cheeses like cheddar and mozzarella – Sargento is best, Kraft also makes it, and Kroger does as well – DO NOT buy the expensive, fancy cheese that comes in a plastic tub … it has too much bite. You want the cheap stuff, but NOT the powder crap in a green can either. Again, it should be the shredded stuff in a bag).
Preparation
Sauté yellow onion and bell pepper in a pan with a little butter until the onions are translucent. Be sure not to use too much butter, because it's not really an "ingredient," you just want enough to keep anything from sticking to the pan and olive oil doesn't work well in the dip (learned this the hard way). When the onions are translucent, in the same pan, start to SLOWLY melt down the cream cheese over LOW to MEDIUM heat. Stir constantly, and don’t leave it unattended, as it will burn easily. When the cream cheese is melted down, blend in the heavy whipping cream. When that’s blended together, stir in dry mustard and white wine. When everything is nicely blended, fold in the parmesan cheese and continue to stir until the cheese is all melted.
When the cheese is melted, fold in the crab, red pepper flakes, Cajun/Creole Seasoning (or Old Bay), Roma tomatoes, and green onions. MAKE SURE the parmesan is melted before you do this because you don’t really want to cook the crab, tomatoes and green onions, just warm them up. Let the dip simmer on lowest possible heat for another 5 minutes at most, just until it starts to bubble.
Joe's Crab Shack and Landry's place it in an oval ramekin with some more parm on top and then blast it in a broiler/salamander before service.
They usually served it with tortilla chips or thin slices of toasted baguette bread. Blue corn tortilla chips work well, as do some fancy crackers. If you’re going to have this as part of a spread at a party, keep it in a crock pot or other warming vessel.
Joe's Crab Shack / Landry's Crab Dip
This was converted to use just a half pound of crab because it makes a lot, but obviously double it if using a whole pound. It also works great if you substitute crawfish or shrimp for the crab.
Ingredients
1/2 Pound Crab Meat
¼ cup Diced Yellow Onion
¼ cup Diced Bell Pepper
½ pound (8 oz. package) Cream Cheese
¼ cup Heavy Whipping Cream
½ teaspoon Dry Mustard
1 teaspoon Cajun/Creole Seasoning (they use Old Bay)
2 oz. White Wine
2 Large Roma Tomatoes, Seeded and Diced
1 bunch of Green Onions, Thinly Sliced
½ teaspoon Red Pepper Flakes
½ cup Grated Parmesan Cheese (this should be shredded and in a bag, next to other shredded cheeses like cheddar and mozzarella – Sargento is best, Kraft also makes it, and Kroger does as well – DO NOT buy the expensive, fancy cheese that comes in a plastic tub … it has too much bite. You want the cheap stuff, but NOT the powder crap in a green can either. Again, it should be the shredded stuff in a bag).
Preparation
Sauté yellow onion and bell pepper in a pan with a little butter until the onions are translucent. Be sure not to use too much butter, because it's not really an "ingredient," you just want enough to keep anything from sticking to the pan and olive oil doesn't work well in the dip (learned this the hard way). When the onions are translucent, in the same pan, start to SLOWLY melt down the cream cheese over LOW to MEDIUM heat. Stir constantly, and don’t leave it unattended, as it will burn easily. When the cream cheese is melted down, blend in the heavy whipping cream. When that’s blended together, stir in dry mustard and white wine. When everything is nicely blended, fold in the parmesan cheese and continue to stir until the cheese is all melted.
When the cheese is melted, fold in the crab, red pepper flakes, Cajun/Creole Seasoning (or Old Bay), Roma tomatoes, and green onions. MAKE SURE the parmesan is melted before you do this because you don’t really want to cook the crab, tomatoes and green onions, just warm them up. Let the dip simmer on lowest possible heat for another 5 minutes at most, just until it starts to bubble.
Joe's Crab Shack and Landry's place it in an oval ramekin with some more parm on top and then blast it in a broiler/salamander before service.
They usually served it with tortilla chips or thin slices of toasted baguette bread. Blue corn tortilla chips work well, as do some fancy crackers. If you’re going to have this as part of a spread at a party, keep it in a crock pot or other warming vessel.
Posted on 11/24/21 at 9:31 pm to Stadium Rat
to the F&DB. Just followed a cornbread recipe and it turned out great. Thank you for compiling this!Posted on 12/1/21 at 12:22 pm to vuvuzela
Le Parvenu's Mirliton & Shrimp Soup
This is a great light soup that Dennis Hutley--who dreamed it
up--describes as "cappuccino style." By that he means a thin layer of non-sweet whipped cream floats on top.
Ingredients
At a glance
Soups
2 medium mirlitons
1 1/2 cups water or stock
2 Tbs. diced celery
1/4 cup diced carrots
2 Tbs. diced onions
1/4 cup sliced leeks
1/4 cup butter
1/4 cup flour
1/2 Tbs. chopped garlic
1 bay leaf
2 cups small peeled shrimp
1 cup heavy cream
1/2 cup Sauternes or other sweet white wine
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. liquid crab boil
Methods/steps
1. Pare mirlitons and peel shrimp. using trimmings and shells for stock.
2. Dice mirlitons. melt butter. add flour and cook for two minutes. Add vegetables. garlic. and bay leaf. Cook gently for five minutes
3. Add shrimp and mirlitons and mix thoroughly. Strain stock into soup pot. Add hot cream and Sauternes. Bring to a simmer and cook about 30 minutes. stirring occasionally. Add salt and pepper to taste and serve.
Serves four.
This is a great light soup that Dennis Hutley--who dreamed it
up--describes as "cappuccino style." By that he means a thin layer of non-sweet whipped cream floats on top.
Ingredients
At a glance
Soups
2 medium mirlitons
1 1/2 cups water or stock
2 Tbs. diced celery
1/4 cup diced carrots
2 Tbs. diced onions
1/4 cup sliced leeks
1/4 cup butter
1/4 cup flour
1/2 Tbs. chopped garlic
1 bay leaf
2 cups small peeled shrimp
1 cup heavy cream
1/2 cup Sauternes or other sweet white wine
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. liquid crab boil
Methods/steps
1. Pare mirlitons and peel shrimp. using trimmings and shells for stock.
2. Dice mirlitons. melt butter. add flour and cook for two minutes. Add vegetables. garlic. and bay leaf. Cook gently for five minutes
3. Add shrimp and mirlitons and mix thoroughly. Strain stock into soup pot. Add hot cream and Sauternes. Bring to a simmer and cook about 30 minutes. stirring occasionally. Add salt and pepper to taste and serve.
Serves four.
Posted on 12/11/21 at 1:37 pm to Stadium Rat
Per Stadium Rat
quote:
Raising Cane’s Sauce
One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it.
Cane's won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS Cane's Sauce!"
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Mix all ingredients. For best results let sit in fridge for 24 hours.
Posted on 12/30/21 at 2:08 pm to LSUFreek
TreeDawg's New Year’s Day Black-Eyed Pea, Cabbage And Ham Gumbo
I made this recipe last year from the John Folse garden cookbook. I was a bit skeptical, but the recipe delivers.
Comment:
This gumbo is the perfect solution to get all those important New Year’s Day ingredients such as black-eyed peas and cabbage to the dinner table without serving them in the traditional casserole style.
2 (15.5-ounce) cans of black-eyed peas, with liquid
3 cups (½-inch) diced cabbage
1 pound sugar-cured smoked ham, diced ¾-inch
½ cup vegetable oil
¼ cup bacon fat
1 cup flour
2 cups diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
¼ cup minced garlic
2 quarts chicken stock or water, divided
½ pound sliced smoked sausage
½ cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3–5 minutes or until vegetables are wilted.
Blend in minced garlic and sauté an additional 3 minutes, stirring occasionally. Add chicken stock, one ladle at a time, stirring constantly until a soup-like consistency is achieved. Reserve remaining stock for later. Stir in ham and smoked sausage then bring to a rolling boil. Reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency.
Stir in black-eyed peas with liquid, cabbage, green onions and parsley. Season to taste with salt, black pepper and granulated garlic. Return to a low boil and simmer until cabbage is fully cooked, 20–30 minutes. Serve immediately.
I made this recipe last year from the John Folse garden cookbook. I was a bit skeptical, but the recipe delivers.
Comment:
This gumbo is the perfect solution to get all those important New Year’s Day ingredients such as black-eyed peas and cabbage to the dinner table without serving them in the traditional casserole style.
2 (15.5-ounce) cans of black-eyed peas, with liquid
3 cups (½-inch) diced cabbage
1 pound sugar-cured smoked ham, diced ¾-inch
½ cup vegetable oil
¼ cup bacon fat
1 cup flour
2 cups diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
¼ cup minced garlic
2 quarts chicken stock or water, divided
½ pound sliced smoked sausage
½ cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3–5 minutes or until vegetables are wilted.
Blend in minced garlic and sauté an additional 3 minutes, stirring occasionally. Add chicken stock, one ladle at a time, stirring constantly until a soup-like consistency is achieved. Reserve remaining stock for later. Stir in ham and smoked sausage then bring to a rolling boil. Reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency.
Stir in black-eyed peas with liquid, cabbage, green onions and parsley. Season to taste with salt, black pepper and granulated garlic. Return to a low boil and simmer until cabbage is fully cooked, 20–30 minutes. Serve immediately.
This post was edited on 12/30/21 at 2:10 pm
Posted on 1/16/22 at 3:47 pm to Stadium Rat
(no message)
This post was edited on 1/16/22 at 3:48 pm
Posted on 2/7/22 at 9:57 am to TDTOM
Bacon Grease Cookies
1 cup solidified bacon grease
1 ½ cup sugar
3 cups flour
2 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
½ teaspoon ginger
6 Tablespoons molasses
2 eggs
Sift dry ingredients together. Add eggs, molasses and bacon grease. Mix together.
Form dough into balls and roll in sugar. Don’t flatten cookies.
Bake at 375 for 10-15 minutes.
1 cup solidified bacon grease
1 ½ cup sugar
3 cups flour
2 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
½ teaspoon ginger
6 Tablespoons molasses
2 eggs
Sift dry ingredients together. Add eggs, molasses and bacon grease. Mix together.
Form dough into balls and roll in sugar. Don’t flatten cookies.
Bake at 375 for 10-15 minutes.
Posted on 7/9/22 at 2:10 pm to Stadium Rat
A Recipe For Grillades:(marination and dish prep)
The Grillades
Ingredients:
2 lbs of meat, cut into 1" by 3" strips
5 T yellow mustard
10 T vinegar
Tony's or salt, black and red pepper to taste (a liberal amount)
Method
Mix it all together and store in a plastic container in the refrigerator for 2 to 5 days.now you're ready to cook.
The Dish:
Ingredients:
The grillades (drained)
1 very large or 2 medium onions, diced
1 medium or 1/2 large bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
1/2 T each dried basil, thyme and oregano
8 ounces button mushrooms , quartered
2 tomatoes, large dice
1/4 bottle red wine (cab or burgundy)
Beef or vegetable stock
2 T minced flat leaf parsley
4 T minced green onions
Salt, black and red pepper to taste
1 cup of flour
1/2 to 3/4 cup of oil
Method:
Heat the oil in a roaster or Dutch oven on the stovetop. Roll the grillades lightly in the flour. Brown well in batches over med heat. When brown, remove and set the meat aside.
Add the onions to the drippings. Then add the bell pepper and celery. Sauté on med low heat until the onions are clear. Add the garlic, bay leaves, thyme, oregano and basil. Stir for 2 or 3 minutes.
Add the red wine. Crank the heat to med high. Add the meat in and then enough stock to cover it all (3 or 4 cups, I expect. Stir. Heat the oven to 275 to 300 degrees.
Cover the pot and place in the oven. After an hour, remove and taste for seasoning. Add salt, red and black pepper to taste. Add the tomatoes. Add more stock if it is too thick.
Bake another 30 minutes to an hour until the meat is fork tender . Pull from the oven.
Add the minced green onion and parsley. Adjust seasonings and serve over grits or mashed potatoes.
The Grillades
Ingredients:
2 lbs of meat, cut into 1" by 3" strips
5 T yellow mustard
10 T vinegar
Tony's or salt, black and red pepper to taste (a liberal amount)
Method
Mix it all together and store in a plastic container in the refrigerator for 2 to 5 days.now you're ready to cook.
The Dish:
Ingredients:
The grillades (drained)
1 very large or 2 medium onions, diced
1 medium or 1/2 large bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
1/2 T each dried basil, thyme and oregano
8 ounces button mushrooms , quartered
2 tomatoes, large dice
1/4 bottle red wine (cab or burgundy)
Beef or vegetable stock
2 T minced flat leaf parsley
4 T minced green onions
Salt, black and red pepper to taste
1 cup of flour
1/2 to 3/4 cup of oil
Method:
Heat the oil in a roaster or Dutch oven on the stovetop. Roll the grillades lightly in the flour. Brown well in batches over med heat. When brown, remove and set the meat aside.
Add the onions to the drippings. Then add the bell pepper and celery. Sauté on med low heat until the onions are clear. Add the garlic, bay leaves, thyme, oregano and basil. Stir for 2 or 3 minutes.
Add the red wine. Crank the heat to med high. Add the meat in and then enough stock to cover it all (3 or 4 cups, I expect. Stir. Heat the oven to 275 to 300 degrees.
Cover the pot and place in the oven. After an hour, remove and taste for seasoning. Add salt, red and black pepper to taste. Add the tomatoes. Add more stock if it is too thick.
Bake another 30 minutes to an hour until the meat is fork tender . Pull from the oven.
Add the minced green onion and parsley. Adjust seasonings and serve over grits or mashed potatoes.
Posted on 8/13/22 at 11:24 am to OTIS2
Papasito's Copycat Fajita Marinade
1 cup pineaple juice (good stuff).
1/2 cup soy sauce
4 fresh squeezed limes
1/4 cup fresh cilantro
1 jalapeno
1/3 cup onions
1/3 cup water.
Cumin
Salt
Pepper
Combine in ziplock back and let marinate overnight.
- from TexAgs
1 cup pineaple juice (good stuff).
1/2 cup soy sauce
4 fresh squeezed limes
1/4 cup fresh cilantro
1 jalapeno
1/3 cup onions
1/3 cup water.
Cumin
Salt
Pepper
Combine in ziplock back and let marinate overnight.
- from TexAgs
Posted on 8/28/22 at 12:48 pm to Stadium Rat
My Mom has been on a jumbo lump crabmeat kick lately. She can no longer cook herself, sadly, but she still enjoys good food and loves old recipes. She used to serve a smaller version of this salad as a starter at dinner parties she and my father used to have. Yesterday, she had her sitter take her to get crabmeat. We were discussing what she wanted me to make with it this weekend and she decided last minute she just wanted some tossed in a little mayonnaise with some lemon juice right away. I suddenly remembered this recipe and found it. We happened to have everything needed except the shallots, so I used sweet onion instead and I used spring mix lettuce rather than the Boston or butter leaves. I overcooked the asparagus a bit in the microwave because hers is much stronger than mine, but it worked. The sauce is actually better the next day like a lot of things, but she was so surprised and happy when I served her one of her old favorites within 30 minutes of her request. Her face lit up when I told her what it was.
I know-"cool story sis", but it was a neat moment with my elderly Mom and I was tickled that I pulled off a surprise for her. She started rattling off dinner parties at which she served this dish and reliving those great memories, so it was much more than just a great dish.
Here's the recipe. I highly recommend it if you love crabmeat served cold salad style. I didn't plate so great. We didn't have green onions or chives which I would have liked to have sprinkled on top.
Asparagus and Crabmeat Salad from Bon Appetit '91
Ready In: 30mins
Serves:4
Ingredients
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
Mix crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.
-Gris Gris
I know-"cool story sis", but it was a neat moment with my elderly Mom and I was tickled that I pulled off a surprise for her. She started rattling off dinner parties at which she served this dish and reliving those great memories, so it was much more than just a great dish.
Here's the recipe. I highly recommend it if you love crabmeat served cold salad style. I didn't plate so great. We didn't have green onions or chives which I would have liked to have sprinkled on top.
Asparagus and Crabmeat Salad from Bon Appetit '91
Ready In: 30mins
Serves:4
Ingredients
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
Mix crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.
-Gris Gris
Posted on 9/22/22 at 11:42 am to Stadium Rat
Crawfish Lasagna
Ingredients:
1 cup Onion, chopped
3/4 cup Celery, chopped
3/4 cup Green Pepper, chopped
1/3 cup Butter, melted
3 cloves Garlic, minced
1 teaspoon Basil, dried whole
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash hot sauce
1/2 teaspoon liquid crab boil
1/3 cup AP flour
3 cups milk
1 cup Sour Cream
4 cups (16 ounces) Monterey Jack Cheese, shredded, divided
2 pounds crawfish tails – fresh or frozen - peeled
2/3 cup Green onions, chopped
1/3 cup Parsley, fresh, chopped
1 teaspoon Oregano, dried whole
1 teaspoon Basil, dried, whole
1/2 teaspoon salt
1/2 teaspoon Black pepper
1 dash Hot Sauce
9 Lasagna Noodles
1/2 teaspoon liquid crab boil
1 Tablespoon Vegetable oil
Directrions:
Sauté first 3 ingredients in butter in a Dutch oven until tender. Add garlic and next 6 ingredients. Add flour and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
Whisk in sour cream and 3 cups cheese. Stir until smooth.
Combine crawfish tails and green onions in a skillet and cook until thoroughly heated. Drain and stir into white sauce. Add parsley and next 5 ingredients. Simmer over low heat 5-6 minutes.
Cook Lasagna noodles according to package instructions, adding 1/2 teaspoon crab boil to water. Drain.
Place half of the noodles into a lightly greased 13 X 9 X 2 inch baking dish. Layer half of the sauce over the noodles. Repeat the layers.
Bake at 350 degrees for 40 minutes. Sprinkle the remaining 1 cup cheese, and bake for an additional 5 minutes.
Let the lasagna stand 10 minutes before serving.
Yield 10 – 12 servings.
Ingredients:
1 cup Onion, chopped
3/4 cup Celery, chopped
3/4 cup Green Pepper, chopped
1/3 cup Butter, melted
3 cloves Garlic, minced
1 teaspoon Basil, dried whole
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash hot sauce
1/2 teaspoon liquid crab boil
1/3 cup AP flour
3 cups milk
1 cup Sour Cream
4 cups (16 ounces) Monterey Jack Cheese, shredded, divided
2 pounds crawfish tails – fresh or frozen - peeled
2/3 cup Green onions, chopped
1/3 cup Parsley, fresh, chopped
1 teaspoon Oregano, dried whole
1 teaspoon Basil, dried, whole
1/2 teaspoon salt
1/2 teaspoon Black pepper
1 dash Hot Sauce
9 Lasagna Noodles
1/2 teaspoon liquid crab boil
1 Tablespoon Vegetable oil
Directrions:
Sauté first 3 ingredients in butter in a Dutch oven until tender. Add garlic and next 6 ingredients. Add flour and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
Whisk in sour cream and 3 cups cheese. Stir until smooth.
Combine crawfish tails and green onions in a skillet and cook until thoroughly heated. Drain and stir into white sauce. Add parsley and next 5 ingredients. Simmer over low heat 5-6 minutes.
Cook Lasagna noodles according to package instructions, adding 1/2 teaspoon crab boil to water. Drain.
Place half of the noodles into a lightly greased 13 X 9 X 2 inch baking dish. Layer half of the sauce over the noodles. Repeat the layers.
Bake at 350 degrees for 40 minutes. Sprinkle the remaining 1 cup cheese, and bake for an additional 5 minutes.
Let the lasagna stand 10 minutes before serving.
Yield 10 – 12 servings.
Posted on 10/14/22 at 9:29 am to MeridianDog
Big Mama's Cinnamon Roll Cake
"This is a cake my grandmother “Big Mama” used to make. The basic cake part is what she used for all of her homemade poke cakes. She used white sugar for icing but I like the powdered better and I upped the cinnamon from 1 T to 4 t."
Cake Batter
2 c self rising flour
4 eggs
1/2 cup crisco
1 and 1/2 c sugar
1 cup milk or buttermilk of a mix of both
2 t vanilla
Filling:
1/2 c brown sugar
4 t cinnamon
Icing:
2 c powdered sugar
3 T butter
1/4 c milk
1 t vanilla
Cake Batter
Beat sugar and Crisco, add eggs and beat. Add flour and milk and vanilla and beat 1-2 minutes. Spread 1/2 of this into a greased and floured 9x13 pan.
Filling:
Mix together and sprinkle evenly on cake batter already in pan.
Pour and spread the rest of the batter on the filling. Swirl with a knife
Bake at 350 for 30 minutes
Icing:
Heat milk and butter, add sugar and vanilla. Poke holes all over cake with the handle of a wooden spoon. Pour icing over warm cake.
"This is a cake my grandmother “Big Mama” used to make. The basic cake part is what she used for all of her homemade poke cakes. She used white sugar for icing but I like the powdered better and I upped the cinnamon from 1 T to 4 t."
Cake Batter
2 c self rising flour
4 eggs
1/2 cup crisco
1 and 1/2 c sugar
1 cup milk or buttermilk of a mix of both
2 t vanilla
Filling:
1/2 c brown sugar
4 t cinnamon
Icing:
2 c powdered sugar
3 T butter
1/4 c milk
1 t vanilla
Cake Batter
Beat sugar and Crisco, add eggs and beat. Add flour and milk and vanilla and beat 1-2 minutes. Spread 1/2 of this into a greased and floured 9x13 pan.
Filling:
Mix together and sprinkle evenly on cake batter already in pan.
Pour and spread the rest of the batter on the filling. Swirl with a knife
Bake at 350 for 30 minutes
Icing:
Heat milk and butter, add sugar and vanilla. Poke holes all over cake with the handle of a wooden spoon. Pour icing over warm cake.
Posted on 10/16/22 at 1:39 pm to Stadium Rat
Crabmeat Au Gratin Like BonTon Cafe
3 TBSP Butter
3 TBSP Flour
1/8 tsp White pepper
1/4 tsp Salt
1 1/2 c Half-and-half
1 1/2 Jiggers dry sherry
1 dash Cayenne pepper
1/2 lb Grated American cheese
1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
Preheat oven to 450F
Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.
Return to heat and stir until it forms a nice cream sauce.
Add dry sherry and cayenne pepper.
Stir in cheese. Stir until the cheese has melted into the sauce.
Add the crab meat; combine gently so as not to break up the lumps of crab meat.
Spoon into a casserole or individual ramekins (I prefer the individual ramekins).
Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.
Source: The New Burgundians
3 TBSP Butter
3 TBSP Flour
1/8 tsp White pepper
1/4 tsp Salt
1 1/2 c Half-and-half
1 1/2 Jiggers dry sherry
1 dash Cayenne pepper
1/2 lb Grated American cheese
1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
Preheat oven to 450F
Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.
Return to heat and stir until it forms a nice cream sauce.
Add dry sherry and cayenne pepper.
Stir in cheese. Stir until the cheese has melted into the sauce.
Add the crab meat; combine gently so as not to break up the lumps of crab meat.
Spoon into a casserole or individual ramekins (I prefer the individual ramekins).
Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.
Source: The New Burgundians
Posted on 10/16/22 at 1:55 pm to Stadium Rat
FRANK’S POT-FRIED PORK AND HOT POT VEGGIES (PORK ROUTEE)
Tender chunks of pork chops fried, down in a cast iron Dutch oven until tender and richly browned then generously ladled over hot steamed rice, and an assortment of crisp fresh vegetables gently poached in a spicy New Orleans seafood boil base. . .that’s what this recipe is all about. And you got my guarantee you’re gonna love it!
½ stick margarine
10 pork chops, cut into bite-size pieces
3 Tbsp. brown gravy mix
1 tsp. Frank Davis Pork Seasoning
1 tsp. salt
1 tsp. black pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 Jalapeno pepper, seeded and minced
1 lb. Portobello mushrooms, large diced
1 Tbsp. Kitchen Bouquet + 1 cup water
2 cups Frank Davis Granular Seafood Boil
4 cups fresh broccoli florets
4 cups fresh green beans
4 cups carrots, large diced
4 cups yellow squash, large diced
4 cups cabbage, cut into thin wedges
½ cup melted butter or margarine
¼ cup Frank Davis Vegetable Seasoning
1 cup Parmesan and Romano cheese mix
6 cups cooked rice
First, in a heavy 6-quart Dutch oven with a tight fitting lid, melt down the margarine until it sizzles and begins to brown. Meanwhile, with the pork pieces laid out on a sheet of freezer paper, sprinkle them on both sides with the brown gravy mix, the pork seasoning, the salt, the pepper, the onion, and the garlic. Then by handfuls, stirring all the time, drop them into the Dutch oven and brown them thoroughly.
Note that this recipe uses the Cajun “routee” technique, which essentially means you fry extremely hot over a high fire and you stir continuously. Don’t make the mistake to walk off and leave the pot unattended! With that in mind then, stir, stir, and stir the pot. Then when the pork pieces begin to brown slightly on the edges, sprinkle in the Jalepeno pepper, the mushrooms, and about a third of the water/Kitchen Bouquet mixture. Then guess what? Yep—you stir some more!
When you notice that everything in the Dutch oven has melded and turned the same rich color(which should take about 10 to 12 minutes of constant cooking), cover the pot with the lid and allow the mixture to “pot-fry” for about 4 minutes or so (don’t worry—it’s not going to burn!). Immediately after the allotted time, however, carefully remove the lid (watch the steam!), add another third of the water/Bouquet mix, stir once again, recover the pot, and continue to cook—still over high heat—for another 4 minutes or so.
Finally, take the lid off the pot once more, stir and “pot-fry” uncovered until the resultant gravy begins to thicken, and add the remaining third of the water/Bouquet. Now “pot-fry” one more time until most of the liquid evaporates and you end up with a rich, semi-thick sauce in the bottom of the Dutch oven.
At this point, reduce the fire to “very low,” cover the pot, and allow the pork to simmer until the veggies are ready.
To do the veggies, bring about 2 quarts of water to a rolling boil in a 4-quart stockpot or Dutch oven. Then begin adding the granular seafood boil, stirring it continually until it fully dissolves, until the “broth” it makes is rich and spicy and flavorful. How do you know when it’s just right? When you can say to yourself, “Ooooooh—I could drink this down with a straw!” . . .it’s ready!
All that’s left is to drop in the veggies that you want to cook one variety at a time. Here’s the technique: (1) Start off with a rapidly boiling stock; (2) Add the vegetables; (3) The stock will stop boiling; (4) When the stock comes back to a boil turn the fire off and let the veggies soak in the stock with the lid on the pot until they turn “tender crisp”—cooked but still slightly crunchy.
Source: Frank Davis
Tender chunks of pork chops fried, down in a cast iron Dutch oven until tender and richly browned then generously ladled over hot steamed rice, and an assortment of crisp fresh vegetables gently poached in a spicy New Orleans seafood boil base. . .that’s what this recipe is all about. And you got my guarantee you’re gonna love it!
½ stick margarine
10 pork chops, cut into bite-size pieces
3 Tbsp. brown gravy mix
1 tsp. Frank Davis Pork Seasoning
1 tsp. salt
1 tsp. black pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 Jalapeno pepper, seeded and minced
1 lb. Portobello mushrooms, large diced
1 Tbsp. Kitchen Bouquet + 1 cup water
2 cups Frank Davis Granular Seafood Boil
4 cups fresh broccoli florets
4 cups fresh green beans
4 cups carrots, large diced
4 cups yellow squash, large diced
4 cups cabbage, cut into thin wedges
½ cup melted butter or margarine
¼ cup Frank Davis Vegetable Seasoning
1 cup Parmesan and Romano cheese mix
6 cups cooked rice
First, in a heavy 6-quart Dutch oven with a tight fitting lid, melt down the margarine until it sizzles and begins to brown. Meanwhile, with the pork pieces laid out on a sheet of freezer paper, sprinkle them on both sides with the brown gravy mix, the pork seasoning, the salt, the pepper, the onion, and the garlic. Then by handfuls, stirring all the time, drop them into the Dutch oven and brown them thoroughly.
Note that this recipe uses the Cajun “routee” technique, which essentially means you fry extremely hot over a high fire and you stir continuously. Don’t make the mistake to walk off and leave the pot unattended! With that in mind then, stir, stir, and stir the pot. Then when the pork pieces begin to brown slightly on the edges, sprinkle in the Jalepeno pepper, the mushrooms, and about a third of the water/Kitchen Bouquet mixture. Then guess what? Yep—you stir some more!
When you notice that everything in the Dutch oven has melded and turned the same rich color(which should take about 10 to 12 minutes of constant cooking), cover the pot with the lid and allow the mixture to “pot-fry” for about 4 minutes or so (don’t worry—it’s not going to burn!). Immediately after the allotted time, however, carefully remove the lid (watch the steam!), add another third of the water/Bouquet mix, stir once again, recover the pot, and continue to cook—still over high heat—for another 4 minutes or so.
Finally, take the lid off the pot once more, stir and “pot-fry” uncovered until the resultant gravy begins to thicken, and add the remaining third of the water/Bouquet. Now “pot-fry” one more time until most of the liquid evaporates and you end up with a rich, semi-thick sauce in the bottom of the Dutch oven.
At this point, reduce the fire to “very low,” cover the pot, and allow the pork to simmer until the veggies are ready.
To do the veggies, bring about 2 quarts of water to a rolling boil in a 4-quart stockpot or Dutch oven. Then begin adding the granular seafood boil, stirring it continually until it fully dissolves, until the “broth” it makes is rich and spicy and flavorful. How do you know when it’s just right? When you can say to yourself, “Ooooooh—I could drink this down with a straw!” . . .it’s ready!
All that’s left is to drop in the veggies that you want to cook one variety at a time. Here’s the technique: (1) Start off with a rapidly boiling stock; (2) Add the vegetables; (3) The stock will stop boiling; (4) When the stock comes back to a boil turn the fire off and let the veggies soak in the stock with the lid on the pot until they turn “tender crisp”—cooked but still slightly crunchy.
Source: Frank Davis
Posted on 10/17/22 at 8:23 am to Stadium Rat
MeridianDog's Cornbread Dressing
The dish starts a day early with making cornbread. This recipe makes a 10 inch skillet pone, about 2 1/2 inches thick.
Depression Era Cornbread
This is the old family recipe straight from the Great Depression by way of Granny Cooksey of Isola, Mississippi. It has no eggs and no sugar, since those pantry items were better used for other things during hard times.
This is all that has been made in my family for as long as my memories go back. It is all that my mother and her seven sisters made, and each of their children who can cook, and all that is made in my house too.
Cornbread Ingredients:
With Selfrising flour:
2 cups Martha White Self Rising Corn Meal Mix
1 1/2 cup Martha White Self Rising flour
1/2 tsp salt
1 1/2 cup Buttermilk
Sufficient additional water to make mix slightly thicker than pancake batter
You also need a good seasoned cast iron skillet
Preheat oven to 400 degrees F.
Stick the skillet in the oven as it preheats. You don't need the skillet until the oven gets to temperature anyway. And the skillet must be hot when the batter goes in. The preheating oven is a good place to get it hot, but not too hot.
Mix the ingredients, Self Rising Flour, salt, and Cornmeal with butter milk to make a thick batter and add it to the hot skillet with a tablespoon of vegetable or bacon oil added before the batter. It should sizzle when the batter is placed in the skillet.
Place the skillet in the center of the oven and bake for 30-45 minutes. Cooking times will vary, and you will learn what your oven does. The top should be somewhat browned when the pone is ready to come out of the oven. The skillet side will be crunchy magic if a couple of teaspoons of oil are used! And if your skillet is properly seasoned, the pone falls right out.
It is best to allow the cornbread to rest overnight – to help it dry out some. If making the cornbread the day you make the dressing, allow it to cool for at least 2 hours.
For Dressing:
12 inch pone of Cornbread, cooled and broken into 1/8 – 3/4 inch pieces
1 cup celery, medium 1/8 inch dice
1 cup onion, Medium 1/8 inch dice
2 -3 cups Chicken broth or Turkey broth
1 Tablespoon Lawry’s Garlic Salt
1 teaspoon black pepper
1 teaspoon salt
1 Teaspoon Ground sage
Optional:
1 cup cooked chicken, or turkey, Pulled into shreds (I like boiled chicken thighs for this).
1/4 – 1/2 cup melted butter. I hardly ever do this, but you might like it.
Directions:
Sauté the celery and onions in 1 – 2 Tablespoons butter, over medium heat until they are tender.
Mix all ingredients and spices (but not broth) in a large mixing bowl. Try to mix then well, without breaking up the cornbread too much.
Taste for seasoning and adjust as desired. Some like a little more Sage, but be careful. You can make your dressing really sage tasting if not careful.
Add broth until you get a damp/slightly wet mixture.
Spray pan, 9X11 cake pan or the skillet you used to cook the cornbread with Pam, or coat inside with oil or butter.
I like to preheat te pan before adding the dressing mix.
Spoon the dressing mixture into the pan and cook at 400 degrees F until it dries out somewhat. Everything yo have added is already cooked. Your intent here is to dry it out. When you like the dryness, it is done,
Giblet Gravy
1/2 cup, celery, chopped
1/2 cup onion, chopped
Giblets, (Liver, Gizzard and neck) from your turkey, Or use chicken giblets. I don’t use the heart, but you can if you like.
1 teaspoon garlic, chopped
1 Tablespoon butter
2 cans chicken or turkey broth
1 Tablespoon corn starch
2 hard boiled eggs – sliced or chopped into 1/4 inch slices or cubes
Optional:
1/4 cup Cooked chicken, shredded
Directions:
Sauté celery, onions, and garlic in 1 Tablespoon butter, in the pan you will use to make the giblet gravy.
Prep and cook meat giblets in chicken broth, using the pan you used to sauté the vegetables.
If using the neck, pick all of the meat off the bones when the meat is tender and return it to the pan, Remoove giblets and return them to the pan,
Simmer for 30 minutes, the just before serving, add sliced boiled eggs.
Make a slurry of 1 Tablespoon Corn Starch in a little water. Add this to gravy and continue cooking for 5 minutes to thicken the gravy
The dish starts a day early with making cornbread. This recipe makes a 10 inch skillet pone, about 2 1/2 inches thick.
Depression Era Cornbread
This is the old family recipe straight from the Great Depression by way of Granny Cooksey of Isola, Mississippi. It has no eggs and no sugar, since those pantry items were better used for other things during hard times.
This is all that has been made in my family for as long as my memories go back. It is all that my mother and her seven sisters made, and each of their children who can cook, and all that is made in my house too.
Cornbread Ingredients:
With Selfrising flour:
2 cups Martha White Self Rising Corn Meal Mix
1 1/2 cup Martha White Self Rising flour
1/2 tsp salt
1 1/2 cup Buttermilk
Sufficient additional water to make mix slightly thicker than pancake batter
You also need a good seasoned cast iron skillet
Preheat oven to 400 degrees F.
Stick the skillet in the oven as it preheats. You don't need the skillet until the oven gets to temperature anyway. And the skillet must be hot when the batter goes in. The preheating oven is a good place to get it hot, but not too hot.
Mix the ingredients, Self Rising Flour, salt, and Cornmeal with butter milk to make a thick batter and add it to the hot skillet with a tablespoon of vegetable or bacon oil added before the batter. It should sizzle when the batter is placed in the skillet.
Place the skillet in the center of the oven and bake for 30-45 minutes. Cooking times will vary, and you will learn what your oven does. The top should be somewhat browned when the pone is ready to come out of the oven. The skillet side will be crunchy magic if a couple of teaspoons of oil are used! And if your skillet is properly seasoned, the pone falls right out.
It is best to allow the cornbread to rest overnight – to help it dry out some. If making the cornbread the day you make the dressing, allow it to cool for at least 2 hours.
For Dressing:
12 inch pone of Cornbread, cooled and broken into 1/8 – 3/4 inch pieces
1 cup celery, medium 1/8 inch dice
1 cup onion, Medium 1/8 inch dice
2 -3 cups Chicken broth or Turkey broth
1 Tablespoon Lawry’s Garlic Salt
1 teaspoon black pepper
1 teaspoon salt
1 Teaspoon Ground sage
Optional:
1 cup cooked chicken, or turkey, Pulled into shreds (I like boiled chicken thighs for this).
1/4 – 1/2 cup melted butter. I hardly ever do this, but you might like it.
Directions:
Sauté the celery and onions in 1 – 2 Tablespoons butter, over medium heat until they are tender.
Mix all ingredients and spices (but not broth) in a large mixing bowl. Try to mix then well, without breaking up the cornbread too much.
Taste for seasoning and adjust as desired. Some like a little more Sage, but be careful. You can make your dressing really sage tasting if not careful.
Add broth until you get a damp/slightly wet mixture.
Spray pan, 9X11 cake pan or the skillet you used to cook the cornbread with Pam, or coat inside with oil or butter.
I like to preheat te pan before adding the dressing mix.
Spoon the dressing mixture into the pan and cook at 400 degrees F until it dries out somewhat. Everything yo have added is already cooked. Your intent here is to dry it out. When you like the dryness, it is done,
Giblet Gravy
1/2 cup, celery, chopped
1/2 cup onion, chopped
Giblets, (Liver, Gizzard and neck) from your turkey, Or use chicken giblets. I don’t use the heart, but you can if you like.
1 teaspoon garlic, chopped
1 Tablespoon butter
2 cans chicken or turkey broth
1 Tablespoon corn starch
2 hard boiled eggs – sliced or chopped into 1/4 inch slices or cubes
Optional:
1/4 cup Cooked chicken, shredded
Directions:
Sauté celery, onions, and garlic in 1 Tablespoon butter, in the pan you will use to make the giblet gravy.
Prep and cook meat giblets in chicken broth, using the pan you used to sauté the vegetables.
If using the neck, pick all of the meat off the bones when the meat is tender and return it to the pan, Remoove giblets and return them to the pan,
Simmer for 30 minutes, the just before serving, add sliced boiled eggs.
Make a slurry of 1 Tablespoon Corn Starch in a little water. Add this to gravy and continue cooking for 5 minutes to thicken the gravy
Posted on 10/17/22 at 8:06 pm to Stadium Rat
Dakota's Crabmeat and Brie Soup
This recipe was given to the newspaper in 1998 by executive chef and co-owner Kim Kringlie.
Makes 3 quarts
1/4 cup butter
1-1/2 pounds fresh Louisiana blue crabs
1 medium yellow onion, diced
1 medium carrot, diced
3 ribs celery, diced
1 clove garlic
2 bay leaves
1/4 cup brandy
1 cup white wine
2 quarts water
1 quart heavy whipping cream
1/2 cup unsalted butter
3/4 cup flour
8 ounces Brie cheese
Pinch salt
Pinch white pepper
Pinch cayenne pepper
1/2 pound picked jumbo lump crabmeat
Heat 1/4 cup butter in pot; crack open blue crab shells with a heavy meat mallet or hammer. Add blue crabs to butter and saute for five minutes. Add vegetables and bay leaves; continue to saute for three to four minutes.
Add brandy, white wine and water; bring to simmer over medium heat and cook for 30 minutes. Remove crabs and vegetables; add heavy cream.
Meanwhile, in separate small skillet, melt 1/2 cup unsalted butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Once stock with cream has come to low simmer, add flour and butter mixture to stock mixture while constantly stirring; cook for four to five minutes.
Remove outside rind from Brie and discard. Cut cheese into one-inch cubes and add to soup, stirring constantly until cheese dissolves completely. Season soup with salt, white pepper and cayenne to taste. Strain soup through a fine strainer; add jumbo lump crabmeat and serve.
Note from 4WHLN:
"HOLE-E S**T!!!!! I used to make this Soup several times a week when I was working at Creola’, Dakota and Dakota Wine n Feed back in the day. Kim always had me make a couple extra 5 gallons worth for the holidays as people would order this by the gallon.
I used to have this recipe (and others) memorized but as time has passed the only thing I could remember was the brandy, crab meat and Brie.
Ok here’s your Pro Tip as you all try and cook this delicious bowl of soup….
1. Make sure you stir, and stir often as it simmers. This will burn very quickly and once it does, you are finished and will have to throw it out. So watch your heat.
2. Make sure you remove all the rind from the cheese. Sometimes it can be hard to see as they are similar in color. Cooking the rind will give it a kinda sour spoiling flavor if you leave too much. This soup is not complex on the pallet so it’s easy to throw it off.
3. We used a type of cheese cloth to line a fine strainer when filtering the stock. Make sure you spoon thru the stock and get any chunks of veggies or crab shells after straining."
This recipe was given to the newspaper in 1998 by executive chef and co-owner Kim Kringlie.
Makes 3 quarts
1/4 cup butter
1-1/2 pounds fresh Louisiana blue crabs
1 medium yellow onion, diced
1 medium carrot, diced
3 ribs celery, diced
1 clove garlic
2 bay leaves
1/4 cup brandy
1 cup white wine
2 quarts water
1 quart heavy whipping cream
1/2 cup unsalted butter
3/4 cup flour
8 ounces Brie cheese
Pinch salt
Pinch white pepper
Pinch cayenne pepper
1/2 pound picked jumbo lump crabmeat
Heat 1/4 cup butter in pot; crack open blue crab shells with a heavy meat mallet or hammer. Add blue crabs to butter and saute for five minutes. Add vegetables and bay leaves; continue to saute for three to four minutes.
Add brandy, white wine and water; bring to simmer over medium heat and cook for 30 minutes. Remove crabs and vegetables; add heavy cream.
Meanwhile, in separate small skillet, melt 1/2 cup unsalted butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Once stock with cream has come to low simmer, add flour and butter mixture to stock mixture while constantly stirring; cook for four to five minutes.
Remove outside rind from Brie and discard. Cut cheese into one-inch cubes and add to soup, stirring constantly until cheese dissolves completely. Season soup with salt, white pepper and cayenne to taste. Strain soup through a fine strainer; add jumbo lump crabmeat and serve.
Note from 4WHLN:
"HOLE-E S**T!!!!! I used to make this Soup several times a week when I was working at Creola’, Dakota and Dakota Wine n Feed back in the day. Kim always had me make a couple extra 5 gallons worth for the holidays as people would order this by the gallon.
I used to have this recipe (and others) memorized but as time has passed the only thing I could remember was the brandy, crab meat and Brie.
Ok here’s your Pro Tip as you all try and cook this delicious bowl of soup….
1. Make sure you stir, and stir often as it simmers. This will burn very quickly and once it does, you are finished and will have to throw it out. So watch your heat.
2. Make sure you remove all the rind from the cheese. Sometimes it can be hard to see as they are similar in color. Cooking the rind will give it a kinda sour spoiling flavor if you leave too much. This soup is not complex on the pallet so it’s easy to throw it off.
3. We used a type of cheese cloth to line a fine strainer when filtering the stock. Make sure you spoon thru the stock and get any chunks of veggies or crab shells after straining."
This post was edited on 10/22/22 at 4:07 pm
Posted on 11/12/22 at 5:40 pm to Stadium Rat
Saffron Shakshuka
I don't remember where I got this recipe, but this is damn good. I can't speak for its authenticity though. Saffron is kind of tough to find sometimes and is pricey. But a little goes a long way.
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta, crumbled
1/4 cup minced parsley
2 tablespoons minced chives
6 eggs
Heat a large 3 or 4 quart skillet (or dutch oven) with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more.
Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, 1/8 cup parsley, and 1/8 cup chives.
Check salt levels and adjust as needed. Raise heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg.
Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up.
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta. I like a lot of fresh parsley and green onion, as you can see.
I don't remember where I got this recipe, but this is damn good. I can't speak for its authenticity though. Saffron is kind of tough to find sometimes and is pricey. But a little goes a long way.
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta, crumbled
1/4 cup minced parsley
2 tablespoons minced chives
6 eggs
Heat a large 3 or 4 quart skillet (or dutch oven) with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more.
Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, 1/8 cup parsley, and 1/8 cup chives.
Check salt levels and adjust as needed. Raise heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg.
Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up.
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta. I like a lot of fresh parsley and green onion, as you can see.
Posted on 11/16/22 at 7:36 pm to Stadium Rat
Fermented Pickled Onions with Beets
When I was growing up, my grandfather used to make these pickled onions once a year. He would make about 1 two-gallon-size jar of these and share with the entire family. He would peel every little onion, wash them, and fill up the jar. These onions would be served with steak and other dishes.
I now eat them with salads and any other raw dish we make for lunch or dinner. I have shared them with friends and even made a few jars to give as gifts for the holidays.
1 glass jar or Mason jar with cover
Small red, yellow, and white onions (enough to fill up the jar)
1 small beet per jar cut in small cubes
2 garlic cloves chopped
2 Tbs chopped cilantro
1 small jalapeño pepper or any other hot pepper sliced
Water (enough to cover onions in the jar)
Real salt (1 Tbs. per 1 cup of water)
Peel onions and wash them. Put the garlic, hot pepper, a few of the beet cubes, and half of the cilantro at the bottom of the jar and add one tbs. of Real Salt. Fill the jar half way with the onions and add the rest of the beets, garlic and cilantro. Add the rest of the onions until the jar is full. Add one cup of water and if the onions are not covered, continue to add more water one cup at the time. Add one Tbs. of salt per each cup of water added after the first.
Cover the jar and let is sit at room temperature for four days. Each night open the jar and let the gases out. Replenish the water and salt if necessary. I put a pan under the jar in case that water comes out which happens often and that way I won’t have to clean a mess.
After the four days, put the onions in the refrigerator and use in salads, dishes, etc.
Source: Panyvinito.com
When I was growing up, my grandfather used to make these pickled onions once a year. He would make about 1 two-gallon-size jar of these and share with the entire family. He would peel every little onion, wash them, and fill up the jar. These onions would be served with steak and other dishes.
I now eat them with salads and any other raw dish we make for lunch or dinner. I have shared them with friends and even made a few jars to give as gifts for the holidays.
1 glass jar or Mason jar with cover
Small red, yellow, and white onions (enough to fill up the jar)
1 small beet per jar cut in small cubes
2 garlic cloves chopped
2 Tbs chopped cilantro
1 small jalapeño pepper or any other hot pepper sliced
Water (enough to cover onions in the jar)
Real salt (1 Tbs. per 1 cup of water)
Peel onions and wash them. Put the garlic, hot pepper, a few of the beet cubes, and half of the cilantro at the bottom of the jar and add one tbs. of Real Salt. Fill the jar half way with the onions and add the rest of the beets, garlic and cilantro. Add the rest of the onions until the jar is full. Add one cup of water and if the onions are not covered, continue to add more water one cup at the time. Add one Tbs. of salt per each cup of water added after the first.
Cover the jar and let is sit at room temperature for four days. Each night open the jar and let the gases out. Replenish the water and salt if necessary. I put a pan under the jar in case that water comes out which happens often and that way I won’t have to clean a mess.
After the four days, put the onions in the refrigerator and use in salads, dishes, etc.
Source: Panyvinito.com
Posted on 12/13/22 at 6:16 pm to Stadium Rat
Getting a 401 error message when trying to pull up the jambalaya calculator. Anyone else having the same issue??
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