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Recipes/Recipe Reviews.....
Posted on 5/9/08 at 8:08 pm
Posted on 5/9/08 at 8:08 pm
the food board needs more recipes!! post any recipe that you like or even one that looks good to you and you have yet to try! If you try one of the recipes posted search and bump this thread with reviews! 
This post was edited on 5/16/08 at 3:12 pm
30
Posted on 5/9/08 at 8:16 pm to mouton
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately
Chili-Lime Cream Sauce
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
1/3 cup whipping cream
2 tablespoons chili-garlic sauce*
6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece. :cheers:
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately
Chili-Lime Cream Sauce
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
1/3 cup whipping cream
2 tablespoons chili-garlic sauce*
6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
:cheers:
Posted on 5/9/08 at 9:04 pm to mouton
shrimp and andouille muffin cakes w/ creole mustard sauce...
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard
Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
Press into sprayed mini muffin cups and bake at 400 for ten minutes.
1/2 cup mayonnaise
1/2 cup Creole mustard
1/2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Whisk all of the ingredients together until thoroughly blended
these can also be panfried like a crabcake, but baking in the muffin pan gives them a nice presentation...
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard
Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
Press into sprayed mini muffin cups and bake at 400 for ten minutes.
1/2 cup mayonnaise
1/2 cup Creole mustard
1/2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Whisk all of the ingredients together until thoroughly blended
these can also be panfried like a crabcake, but baking in the muffin pan gives them a nice presentation...
Posted on 5/9/08 at 9:36 pm to LSUwho
WTF? 
i posted that recipe a few weeks ago 
He just copied and pasted my exact post....
i posted that recipe a few weeks ago He just copied and pasted my exact post....This post was edited on 5/10/08 at 1:46 pm
Posted on 5/10/08 at 1:43 pm to mouton
Potato Soup
2 lb Red potatoes, chopped
1 Tbs Butter
1.5 c Green Onions, chopped
2 Tbs Garlic, minced
1/2-2 c Chicken Stock
1 c Heavy Cream
1/2 c Cheddar Cheese, grated
Salt
Pepper
Boil the potatoes until soft, but not falling apart. Melt the Butter in a pot on med-low heat.
Add green onions and garlic and cook until the green onions become soft. Stir in the potatoes
and 1/2 cup of chicken stock to the green onions and garlic. Stir in the heavy cream and cook
until hot over medium heat. Thin the soup with chicken stock until it is the consistency you want.
Add the Cheese and stir until melted. Season to taste with Salt and Pepper and serve.
2 lb Red potatoes, chopped
1 Tbs Butter
1.5 c Green Onions, chopped
2 Tbs Garlic, minced
1/2-2 c Chicken Stock
1 c Heavy Cream
1/2 c Cheddar Cheese, grated
Salt
Pepper
Boil the potatoes until soft, but not falling apart. Melt the Butter in a pot on med-low heat.
Add green onions and garlic and cook until the green onions become soft. Stir in the potatoes
and 1/2 cup of chicken stock to the green onions and garlic. Stir in the heavy cream and cook
until hot over medium heat. Thin the soup with chicken stock until it is the consistency you want.
Add the Cheese and stir until melted. Season to taste with Salt and Pepper and serve.
Posted on 5/10/08 at 6:33 pm to mouton
um...YEAH, I thought your first one sounded better and easier with the muffin pans and andouille.
I can't "f" with you on the food board?
I can't "f" with you on the food board?
Posted on 5/10/08 at 7:05 pm to mouton
Quick and easy chicken.
Take one package of boneless skinless chicken thighs.
Drizzle 3 tbs of olive oil and 3 of terryaki sauce in a skillet, just coating the bottom.
Add the raw chicken and cook covered medium-low. Turn over after 3 minutes and cook covered for another 3.
Then take cover off and allow moisture to evaporate causing concentration of the liquid. When all the moisture is gone serve with whatever sides you like.
Take one package of boneless skinless chicken thighs.
Drizzle 3 tbs of olive oil and 3 of terryaki sauce in a skillet, just coating the bottom.
Add the raw chicken and cook covered medium-low. Turn over after 3 minutes and cook covered for another 3.
Then take cover off and allow moisture to evaporate causing concentration of the liquid. When all the moisture is gone serve with whatever sides you like.
Posted on 5/10/08 at 7:09 pm to Zach
2 pounds boneless skinless chicken breasts
3/4 cup packed light brown sugar, divided
3/4 cup French's® Classic Yellow® Mustard
1/2 cup cider vinegar
1/4 cup Frank's® RedHot® Original Cayenne Pepper Sauce
2 tablespoons vegetable oil
2 tablespoons French's® Worcestershire Sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
this is what im cookin tomorrow its carolina Style Barbecue Chicken got the idea for here
if anyone has any tips let me know
3/4 cup packed light brown sugar, divided
3/4 cup French's® Classic Yellow® Mustard
1/2 cup cider vinegar
1/4 cup Frank's® RedHot® Original Cayenne Pepper Sauce
2 tablespoons vegetable oil
2 tablespoons French's® Worcestershire Sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
this is what im cookin tomorrow its carolina Style Barbecue Chicken got the idea for here
if anyone has any tips let me know
Posted on 5/10/08 at 7:24 pm to damnstrongtiger
how long you cook that shite?
Posted on 5/10/08 at 8:25 pm to mouton
Marinate Time 1 hour
Cook Time 10 minutes
LINKto the recipe
Cook Time 10 minutes
LINKto the recipe
This post was edited on 5/10/08 at 8:26 pm
Posted on 5/10/08 at 8:44 pm to mouton
Crawfish stew (not etouffe)
1-1 1/2 lb. crawfish tails left over from a boil (with fat)
10-15 crawfish claws from boil
1/4 cup vegatable oil
1/2 cup flour (I like my gravy thick)
1 small bunch green onions chopped
1 large onion diced
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 cloves garlic (pressed into pot)
1 quart chicken stock (add slowly as thickness dictates)
Salt & Peeper as needed later
Combine oil and flour to make a chocolate roux stirring constantly. (will take approx 30+ minutes..do not burn!)
When roux is ready put in the onions, garlic and bell peppers.
Saute until onions are limp and translucent.
Add chicken stock and bring to a high simmer.
Add crawfish and green onions.
Let simmer, stirring occasionally to gauge thickness. (add more stock to thin out if necessary)Remember, this is a stew and not a Gumbo so it needs to be thicker.)
After simmering for 1 hour taste for salt and pepper. Add if necessary.
Serve over rice with garlic bread and green salad .
1-1 1/2 lb. crawfish tails left over from a boil (with fat)
10-15 crawfish claws from boil
1/4 cup vegatable oil
1/2 cup flour (I like my gravy thick)
1 small bunch green onions chopped
1 large onion diced
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 cloves garlic (pressed into pot)
1 quart chicken stock (add slowly as thickness dictates)
Salt & Peeper as needed later
Combine oil and flour to make a chocolate roux stirring constantly. (will take approx 30+ minutes..do not burn!)
When roux is ready put in the onions, garlic and bell peppers.
Saute until onions are limp and translucent.
Add chicken stock and bring to a high simmer.
Add crawfish and green onions.
Let simmer, stirring occasionally to gauge thickness. (add more stock to thin out if necessary)Remember, this is a stew and not a Gumbo so it needs to be thicker.)
After simmering for 1 hour taste for salt and pepper. Add if necessary.
Serve over rice with garlic bread and green salad .
Posted on 5/10/08 at 10:23 pm to tigerjazz61
1 large onion
1 bell pepper
1 stick of butter
1 can of beef consomme
2 cans of cream of shrimp
2 cups of uncooked rice
2 lbs of peeled shrimp or crawfish
Saute chopped onion and bell pepper in butter. Transfer in to a 9x13 baking dish. Mix in all remaining ingredients, making sure to season with your favorite cajun seasoning to taste. Cover with foil and bake at 350 for 50-60 minutes. The rice should be tender, but you don't want to bake it until it's dry. Simple and delicious.
1 bell pepper
1 stick of butter
1 can of beef consomme
2 cans of cream of shrimp
2 cups of uncooked rice
2 lbs of peeled shrimp or crawfish
Saute chopped onion and bell pepper in butter. Transfer in to a 9x13 baking dish. Mix in all remaining ingredients, making sure to season with your favorite cajun seasoning to taste. Cover with foil and bake at 350 for 50-60 minutes. The rice should be tender, but you don't want to bake it until it's dry. Simple and delicious.
Posted on 5/10/08 at 10:58 pm to ssand
I don't think I've ever used a recipe... the best recipes are just literally throwin sh*t in the pot and remembering what you did if it turned out good. I never use a measuring cup or teaspoon, etc.... just get the hang of eyeballing it and your judgement and you won't need recipes.
Half of cooking good is trial and error. You will err, but keep trying and you will learn what works for you and your company.
Half of cooking good is trial and error. You will err, but keep trying and you will learn what works for you and your company.
Posted on 5/11/08 at 12:10 am to mouton
When I was single I ate this at least once a week. It is very good and quick and easy to make for only one person. I've expanded it since and include shrimp and olives but I'll just post the original here.
Bow Tie Pasta
2 tbls butter
2 tbls olive oil
1/4 tsp crushed red pepper flakes
1 1/2 large mushrooms
2 cloves minced garlic
1 tbls parsely
1/2 cup parmesean cheese
Cook and drain pasta. Set aside.
Meanwhile, heat butter & oil over medium heat-high heat until butter is melted. Add red pepper, salt & pepper (to taste) & mushrooms. Toss thoroughly. Add garlic and reduce heat to medium low until garlic is cooked (1 - 2 minutes). Add pasta and raise heat. Toss together and add cheese & parsely. Toss again and serve immediately.
Bow Tie Pasta
2 tbls butter
2 tbls olive oil
1/4 tsp crushed red pepper flakes
1 1/2 large mushrooms
2 cloves minced garlic
1 tbls parsely
1/2 cup parmesean cheese
Cook and drain pasta. Set aside.
Meanwhile, heat butter & oil over medium heat-high heat until butter is melted. Add red pepper, salt & pepper (to taste) & mushrooms. Toss thoroughly. Add garlic and reduce heat to medium low until garlic is cooked (1 - 2 minutes). Add pasta and raise heat. Toss together and add cheese & parsely. Toss again and serve immediately.
Posted on 5/16/08 at 3:11 pm to DuckTownTiger
please sticky this thread.....
Posted on 5/16/08 at 3:29 pm to DaBeerz
quote:
I don't think I've ever used a recipe... the best recipes are just literally throwin sh*t in the pot and remembering what you did if it turned out good. I never use a measuring cup or teaspoon, etc.... just get the hang of eyeballing it and your judgement and you won't need recipes.
Half of cooking good is trial and error. You will err, but keep trying and you will learn what works for you and your company.
Sounds like you've worked in a restaurant.
Posted on 5/16/08 at 3:36 pm to FredSecunda
This is the best baked chicken you will ever eat!!
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I normally use a whole chiken rather than the fryer halves.
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I normally use a whole chiken rather than the fryer halves.
Posted on 5/16/08 at 5:44 pm to mouton
I've got a million of them but it's raining so this is what I got today....Coq au vin
Servings: 6
Notes: A fantastic dish from the south of France. Perfect on a cold rainy day. The most important part of this dish is the fresh Bouquet garni. There is no substitute
4 tablespoons butter
1/2 pound bacon, sliced in half crosswise
14 small pearl onions
1 clove garlic, chopped fine
2 cups fresh mushrooms, sliced
1 chicken, cut into pieces
1/2 cup brandy
1 bouquet garni:
sprig of parsley, bay leaf, 2 sprigs thyme ( tie together)
1 1/2 cups burgundy wine
1 can beef broth, undiluted
3 tablespoons flour
1. In cast iron dutch oven, heat 2 tbls. of butter and fry bacon till golden, not crisp. With slotted spoon, transfer to a bowl. Brown onions and garlic in same fat and remove to bowl with bacon. Same with mushrooms.
2. Remove skin and excess fat from chicken. Season chicken with a little pepper but no salt. Add butter to pot if necessary and brown chicken on all sides. Turn off heat. Warm brandy in separate pan and pour over chicken. Gently shake pot and ignite brandy. When flames die add Bouquet garni, bacon, vegetables, wine, and broth. Bring to a boil and simmer low until tender 1/2 hour to 1 hour. Remove chicken from pot and set aside.
3. Skim fat off top of pot. Mix 3 tbls. of fat with flour and drop by teaspoon into simmering sauce, stirring until sauce reaches a velvety consistency. Add chicken back to pot and serve.
Servings: 6
Notes: A fantastic dish from the south of France. Perfect on a cold rainy day. The most important part of this dish is the fresh Bouquet garni. There is no substitute
4 tablespoons butter
1/2 pound bacon, sliced in half crosswise
14 small pearl onions
1 clove garlic, chopped fine
2 cups fresh mushrooms, sliced
1 chicken, cut into pieces
1/2 cup brandy
1 bouquet garni:
sprig of parsley, bay leaf, 2 sprigs thyme ( tie together)
1 1/2 cups burgundy wine
1 can beef broth, undiluted
3 tablespoons flour
1. In cast iron dutch oven, heat 2 tbls. of butter and fry bacon till golden, not crisp. With slotted spoon, transfer to a bowl. Brown onions and garlic in same fat and remove to bowl with bacon. Same with mushrooms.
2. Remove skin and excess fat from chicken. Season chicken with a little pepper but no salt. Add butter to pot if necessary and brown chicken on all sides. Turn off heat. Warm brandy in separate pan and pour over chicken. Gently shake pot and ignite brandy. When flames die add Bouquet garni, bacon, vegetables, wine, and broth. Bring to a boil and simmer low until tender 1/2 hour to 1 hour. Remove chicken from pot and set aside.
3. Skim fat off top of pot. Mix 3 tbls. of fat with flour and drop by teaspoon into simmering sauce, stirring until sauce reaches a velvety consistency. Add chicken back to pot and serve.
Posted on 5/16/08 at 5:57 pm to tavolatim
i have cooked that myself!! its been years ago but it seems similar to the way i prepared mine.. i order this on the rare occasion i see it on a menu....
Posted on 5/16/08 at 5:57 pm to DaBeerz
I don't think I've ever used a recipe... the
Not to be a know it all.. but... I used to cook like this and still do a lot of times but if you don't measure and record what you do (adding any changes) you can't duplicate the dish...it may be better or it may not...but it's not consistant and that IMHO is the most important thing in cooking for other people...that is why I keep everything in my kitchen computer...I use a food and wine program that makes things easier but everytime I tweek something I make a note...If I like it I record it if not then I try something else....It doesn't make me a better cook...just more consistant and eliminates mistakes.
quote:
best recipes are just literally throwin sh*t in the pot and remembering what you did if it turned out good. I never use a measuring cup or teaspoon, etc.... just get the hang of eyeballing it and your judgement and you won't need recipes.
Half of cooking good is trial and error. You will err, but keep trying and you will learn what works for you and your company.
Not to be a know it all.. but... I used to cook like this and still do a lot of times but if you don't measure and record what you do (adding any changes) you can't duplicate the dish...it may be better or it may not...but it's not consistant and that IMHO is the most important thing in cooking for other people...that is why I keep everything in my kitchen computer...I use a food and wine program that makes things easier but everytime I tweek something I make a note...If I like it I record it if not then I try something else....It doesn't make me a better cook...just more consistant and eliminates mistakes.
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