re: TD.com Recipes and Recipe Book Thread - 5th Version

The recipe assumes you have additional chicken stock and cooked chicken. I guess they figured that you simmered some chicken to make the stock and cook the chicken.

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Morrison's Chicken And Dumplings

Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:

Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock

1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.

2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.

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Sounds very good. Will try.

So...what are the top recipes assembled in the cookbook so far? I have made several (like the pastalaya) and all have been very good.

Gumbo Z'herbes or Green Gumbo

LINK

1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
1 bunch lettuce
1 head cabbage
2 medium onions, chopped
4 cloves garlic, chopped
water, as needed
1 pound smoked sausage
1 pound smoked ham
1 pound brisket stew meat
1 pound boneless brisket
1 pound hot chaurice sausage
5 tablespoons flour
1 teaspoon thyme leaves
1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon filé powder

lean all vegetables, removing bad leaves and rinsing away all the grit.

In a large pot, place all greens, onions, and garlic. Cover with water and boil for 30 minutes.

While the greens are boiling, cut all the meats and sausages into bite-sized pieces and set aside.

Strain the vegetables after boiling, reserving the liquid.

In a 12-quart stockpot place smoked sausage, ham, and brisket meats, adding 2 cups of the reserved liquid. Steam for 15 minutes.

While steaming the meats, place the chaurice in a skillet and steam until the fat is rendered. Set the chaurice aside, reserving the grease.

Purée all vegetables in a food processor or meat grinder.

Heat the skillet of chaurice grease; than add the flour, stirring constantly, for about 5 minutes, or until a light-colored roux is achieved. (The roux does not have to be brown.) Pour the roux over the steamed meats, stirring well. Add the vegetables and two quarts of the reserved liquid.

Simmer for about 20 minutes. Add the chaurice, thyme, salt, and cayenne pepper. Stir well.

Simmer for 40 minutes. Add filé powder, stir well, and remove from heat.

quote:

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The recipe assumes you have additional chicken stock and cooked chicken.

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Got it. I was just looking at the ingredients list before. Thanks.

Kajungee's Pork Tenderloin Medallions with Fig glaze

1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine


In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.

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1-1/2 cups fig preserves/one fig per medallion

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That's about a gallon of fig preserves.

CRAWFISH BEIGNETS WITH SAUCE

Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup

Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying

For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.

Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.

Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.

Broccoli Slaw:

This recipe will make a very large portion but is a crowd favorite side dish.

3 Lbs Broccoli Florets, minced in a food processor,
3/4 cup mayo,
3/4 cup honey,
1 cup shredded cheddar cheese,
1 cup honey roasted peanuts.

Mix all ingredients in large bowl and serve cold.

Rar's Crystal Beurre Blanc Sauce.

Another variation

Crystal Hot Sauce Beurre Blanc

5 oz. Crystal Hot Sauce
Pinch Garlic
Pinch Shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Saute garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.