re: TD.com Recipes and Recipe Book Thread (Updated 7/30)

This is AWESOME!! Thanks for doing it!!!

can you link to the hornsfans recipe book

quote:

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I guess my list isn't good enough for you

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ive got nothing but love for ya.

Texas and Louisiana have a very different culinary culture and I appreciate both. Just getting a little pepper with my salt.

lsutiger 08, THANK YOU VERY MUCH!!!!
Charlie

My wife will enjoy this...Thanks!! She is the real chef in the family, I just do the barbecue!!

I thought Martini's Burger recipe was a de facto "best in class" as judged by the people that had tried it.

Can we get it in the recipe book?

Trout Meuniere

2 egg
2 cups milk
2 cups all-purpose flour
5 teaspoons Creole seasoning
2 five-ounce speckled trout filets
½ cup vegetable oil
5 tablespoon unsalted butter, softened
2 tablespoons thinly sliced green onions
¼ teaspoon minced fresh garlic
½ teaspoon Lea & Perrins Worcestershire sauce
6 tablespoons seafood stock
½ cup heavy cream
½ teaspoon lemon juice

In a mixing bowl, whisk eggs and milk until fully blended. Transfer the mixture to a shallow pan and set aside.

In a separate shallow pan, place flour and 4 teaspoons of the creole seasoning. Blend well and set aside.

Heat oil in a skillet over medium-high heat. Season both sides of the fish filets, with the Creole seasoning

When the oil is hot, dredge the fish filets in the seasoned flour, then in the egg/milk wash, then back in the flour. Immediately place each battered fish filet into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2 to 3 minutes per side.

Transfer cooked fish to a sheet pan lined with paper towels to drain. Keep warm while you make the sauce.

Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.
Add 1 tablespoon of the softened butter and cook, shaking the skillet constantly until the butter turns dark brown, 10 to 20 seconds. Add the green onions, garlic and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock and lemon juice. Bring the mixture to a boil. Add the remaining 4 tablespoons of butter. Reduce heat to low and cook, shaking the skillet vigorously back and forth, just until the butter melts into the sauce and becomes emulsified slowly add the cream then check the seasoning then remove from heat.
To serve, place 1 trout filet on each serving plate and top each filet with sauce. Serve immediately.

3 Bean 3 meat Chili

2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
2 pounds chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
1 large bottle dark beer
2 tablespoons ground cumin
2 tablespoons chili powder
- make your own 3 pasillas and 2 guillaros put in oven for a bit then grind
3 jalepenos with slits cut into them
2 haberaros
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
1 large can tomato pureed
3 cups diced onions
3 cups diced red bell peppers
1 can black beans
1 can kidney
1 can pinto
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Remove meat and saute onions and bell peppers Add beer, bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, hot peppers and simmer until vegetables are tender, about 30 minutes.
Add beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency use Masa to thicken at end too.