re: Recipes/Recipe Reviews.....

Actually Tree when she bit in it she said mmmmmmmm oral orgasm. Of course this is the same woman who when people discuss their sex lives she tells them to be quiet because she's getting the vapors. Oh and Mouton thanks for posting the recipe.

After Reading all of the recipes and printing some out i decided two things:
1.)The opelouses chicken seems to be the most recommended so I'll cook that one first
2.) Since you guys shared your secrets here and I've copied them I can only do you justice by posting a recipe of mine that will win the heart of anyone who tries it.

Easiest Recipe to make and this tastes amazing. I cook it on first dates and it never fails to impress (enough to get laid on first dates ;) )



Pasta Carbonara


ingredients:

1/2 pack of turkey bacon (or regular bacon)
2 cups Heavy Whipping cream
3 cups milk
1 white onion
1 clove minced garlic
1 tbsl Sage
1 tbsl salt
1 tbsl pepper
Parmesian cheese
Any pasta (shells preferable so that the sauce can get inside of them)



1.) Boil some water and put the pasta in it, by the time you finish the other stuff, this will be ready.

2.) Cut bacon (I use a whole pack but this can be done up to you) into squares, or thin rectangles..it doesn't matter. Put them in a pan with olive oil and put it on medium low heat. After 5 minutes add onions, salt, pepper, and garlic. Make sure to keep it on low heat. let this mixture simmer for about 15-20 minutes making sure to stir occasionally.

3.) Add milk, heavy whipping cream, and sage to the bacon. Turn the heating on high until the sauce bubbles and boils a bit. Reduce to medium low and stir for 5 minutes.

4.) You now have a rather liquidy sauce with fried bacon in it (and other goodies). To thicken this sauce add parmesian cheese. I will not specify an amount because thickness dpends on you, but you must be generous with the parmesian in this step no matter how thick or thin you want it to be.

5.) Taste the sauce, if it seems ok. Move to the last step. If its too salty, add more milk and whipping cream. If its too bland, add salt.

6.) Do not rinse the pasta (the starch helps the sauce adhere to it). Drain the pasta and add the sauce. Mix well. Serve on plates and top with parmesian cheese.

Deelish.

I was in your town this morning. Are you originally from Alabama? Again, thanks for the awesome recipe. My wife thanks you too. She wants me to fix it Sunday when her sister comes to visit.

Mouton, you're about seventy miles away. We may be moving because my wife owns two convenience stores in Wetumpka and she's tired of the driving. We may be moving in that area so I'll be closer to where you live. I told her that I don't want to move to Montgomery. I'm orginally from New Orleans but grew up in Denham Springs. I still own my house in Denham but I have a maintanence man that cuts the grass once a week plus my daughter lives around the corner so the house is being cared for. I've been living up here for a little over a year. It's certainly different. Oh, I use a whole chicken. I have to fix one tomorrow because my sister-in-law is coming for a visit.

She owns two Chevron stores. Wetumpka is on the outskirts of Montgomery.

if she isnt happy with chevron let me know. i work for a fuel distribution company...we have over 300 stores in florida, alabama, and ga.

Also, have u ever been to the game outlet store in columbus???

glad u liked it!! its one of my favorite recipes....definitly restaurant quality...

I wish I had a photograph of this to show you. It's very appealing to the eye and especially to the palate. It's easy to make. Just looks complicated because it has several parts, but it's actually not at all. You won't be disappointed if you serve this and your guests will thank you.

NEIMAN MARCUS CRAB LOUIS PARFAIT-serves 4

For the Louie Dressing

1/4 c mayo
1/4 c heavy cream
3 T chili sauce (such as Heinz)
3 T thinly sliced fresh chives
1 T minced celery
1 1/2 t fresh lemon juice
1 t Old Bay seasoning
1/2 t freshly ground pepper

For the Avocado Mousse

1 ripe Haas avocado, about 6 oz., cut in half and seed removed
1 c sour cream
1 1/2 t fresh lime juice
1/2 t salt
dash of Tabasco sauce

For the Tomato Salad

1 c seeded and finely diced tomato
2 T finely diced red onion
1/2 c peeled, seeded and finely diced cucumber
1 T minced fresh cilantro leaves
1/4 t salt
1/4 t freshly ground black pepper

1 c jumbo lump crabmeat, about 7 oz.

To prepare the Louie dressing, place all ingredients for the sauce in a bowl, whisk to incorporate well. Cover bowl with plastic wrap and set aside in refrigerator.

To prepare the mousse, remove skin from avocado and cube it. Mash avocado in bowl. Add the remaining mousse ingredients and whisk until the ingredients are well incorporated and mixture is creamy. Cover bowl with plastic wrap and store in the refrigerator.

To prepare the tomato salad, toss all ingredients in a bowl, gently to combine. Cover bowl in plastic wrap and set aside in refrigerator.

Pick through the crabmeat to remove any shells or cartilage. Divide crab into 8 equal portions.

Place about 1 T of the tomato salad in the bottom of a chilled 8 oz champagne or parfait glass. Next, place one portion of the crabmeat to cover the tomato mixture. Top crab with 1 T of Louie dressing. Add about 3T of the tomato salad in an even layer over the dressing and then spoon about 3 T of the mousse over the tomatoes. Repeat these layers once more beginning with the crabmeat layer. Complete the other 3 parfaits and garnish each with just a bit of the tomato salad and some cilantro sprigs or stand a chive up in the mousse.

Can be chilled a little while before serving. All mixtures may be made ahead of time.

Corn and Seafood Bisque
Choice of shrimp, crawfish, or crabmeat

Soften 1 stick of real butter
Saute 1 large onion finely chopped
Add 1/2 cup flour
Add 2 tablespoons of Tony's
Add 1 can chicken broth
Add 1 pint of half & half
Add 1 pint of whipping cream
Simmer 5 to 10 minutes

Add seafood product & frozen corn (3/4 bag). Bring to a boil and then
let simmer for 20 minutes.

Smothered Pork Chops.

I've done this with chicken and liver as well. Very tasty and worth the wait.


4 center cut pork chops (1-inch thick)
2 teaspoons seasoning salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
2 onions, sliced

Season pork chops with seasoning salt and pepper, coat completely with flour. Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour continue to stir until onions and flour begin to brown. Add 2 cups of water and bring to a boil, stir until incorporated and return pork chops to the gravy, cover skillet, reduce heat and simmer for 60 minutes until gravy is thick and pork chops are tender.