re: Recipes/Recipe Reviews.....

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Can you do this recipe slow cookin on the smokergrill? Or does it need to be controlled better in the oven? sounds good.

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Do it in da Oven Cher!!!!!! You will suck the damn bones............

ETA: the trick is to save the chicken grease after cooking in a Mason Jar in the fridge for next time. The leftover Oil is the ticket!!

This is alot of work but well worth it.

Salisbury Steak with Mushroom Gravy

1/2 pound sliced bacon, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 pound cremini or button mushrooms, wiped clean and thinly sliced
2 1/2 teaspoons salt
1/2 cup minced shallots
2 sprigs fresh thyme
1 sprig fresh rosemary leaves
1/2 cup dry red wine
2 tablespoons flour
2 cups rich beef stock
1/2 cup heavy cream, plus 2 tablespoons
1 1/2 pounds ground beef, such as chuck
3/4 pounds ground veal
1/2 pounds ground pork
2 egg yolks
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon minced garlic
Freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons chopped chives

In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.

Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.

Preheat the broiler to 500 degrees F.

In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.

Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.

Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.

Opelousas Chicken

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Do it in da Oven Cher!!!!!! You will suck the damn bones

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I cooked this recipe yesterday and watched as my wife started eating with a knife and fork.
After a loud mmmmmmmmm, the knife and fork were lost, and gave way to fingers and lips and lots of uuummmmmmmmmmmmy sounds. We attacked that chicken like lions on a wilderbeast.

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After a loud mmmmmmmmm, the knife and fork were lost, and gave way to fingers and lips and lots of uuummmmmmmmmmmmy sounds.

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Nuthin but a pile of bones left............

I hope you saved the leftover Chicken grease for next time!!!

Tav, used the rest of the crawfish and squash dressing to stuff creole tomatoes. unbelievably good.

(no message)

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Damn Tim where did you get that recipe ?

That was a pretty secertly held recipe for many years.

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I knew that one would get your attention!!! That damn Tav has got some serious recipes............

I'm not a chicken lover, but this recipe is very good.

Chicken with Summer Berries

(Recipe says it serves 4, but we think 1 breast is plenty, so we simply increase the sauce or just use 2 whole breasts for 4 people, rather than 4.)

20 strawberries, washed and hulled
4 chicken breasts, skinned, boned and split
2 T unsalted butter
1/2 c framboise (raspberry liqueur)
1/4 c raspberry vinegar
3 T peeled, seeded and chopped tomatoes
1/8 finely chopped garlic
2 T chicken base
1 t tomato paste
3/4 c heavy cream, divided
1/2 salt
freshly ground pepper to taste
1/2 c raspberries
1/4 c green onions very thinly sliced, green part only
8 basil leaves for garnish

Cut 12 strawberries into quarters, leaving 8 whole for garnish. Cook chicken in butter for 2 minutes on each side or until chicken is white, but not browned. Remove from heat. In a small pan, heat framboise. Ignite the framboise and carefully pour it over the chicken while still flaming. Shake pan gently to extinguish the flames. Transfer chicken to a platter and keep warm.

Pour vinegar into the skillet and stir over high heat with a wooden spoon to loosen any particles from bottom of pan. Add tomatoes, garlic, chicken base, tomato paste and 1/2 c heavy cream. Stir and bring to a boil; cook for 1 minute or until thickened. Season with salt and pepper.

Return chicken and any accumulated liquid to the skillet. Add quartered strawberries, raspberries and remaining cream. Cook 2 minutes or until chicken is almost cooked through. Add 2 T scallions and cook 1 minute longer.

Divide sauce among 4 warm dinner plates. Place 2 breasts on each plate; Place a fanned strawberry at the thinner side of each breast with a garnish of basil leaves on top. Sprinkle with sliced green onion tops.

This sauce has a very "smooth" flavor.

Crawfish squash casserole was damn good.

You know, that didn't scare me a bit (scotch..scotch...scotch)....and it really sounds damn good...I will give that one a try.