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

CAJUN JAMABALAYA
· One 3 to 4 pound hen cut into serving pieces
· 2 lbs – Andouille or smoked sausage
· 3 medium white onions - chopped fine
· 1/2 cup green peppers
· 1/2 cup celery - chopped fine
· 3 cloves garlic chopped
· 2 bay leaves
· 1 cup green onions - chopped
· 3 cups long grain rice
· 6 cups water or chicken stock
· Your Favorite Cajun Seasoning
· Vegetable Oil (for browning)
Season Chicken pieces with Cajun Seasoning
Brown sausage in a large black iron pot. When thoroughly browned, remove and add chicken. Allow chicken to stick slightly to the bottom while browning. Scrape bottom of the pot with a spoon to loosen browned bits. Remove chicken and add bell pepper, celery, and onion. Waiting a few minutes before stirring. As the vegetables begin to sweat, scrape bottom of the pot with a wooden spoon to loosen browned bits. Add Garlic and cook until vegetables are soft.
Add water or Stock and the browned meat and bring to a low simmer
Add bay leaf and Cajun seasonings to taste (You want to season until it is slightly over seasoned and a little too salty - the rice will absorbed a lot of the seasoning and salt)
Cook until the chicken is slightly tender.
Add the green onions then bring back to a rolling boil then add the rice. Simmer uncovered for about 5- 10 minutes until it returns to a boil and the rice soaks up most of the liquid. Reduce heat and cover with tight fitting lid and let steam for 20 minutes on very low heat. Remove cover and carefully turn rice once more and turn fire off. Let stand covered for 10 minutes and then serve.
A few tips:
I recommend using nothing but a black cast iron pot for this recipe. But if not, at least use a heavy gauge pot to prevent the rice from burning.
You can also substitute Boneless chicken thighs, boneless chicken breast cut into bite size peices, boneless pork cut into bite size pieces, Tasso, Duck, squirrel or rabbit to this recipe. I don’t recommend small chicken fryers, as they tend to fall apart leaving a lot of bones in the rice.
Use 2 parts water to 1 part rice
You can add a little kitchen Bouquet to add a darker color to the rice. (officially called cheating)
Slightly over season before adding the rice as the rice will soak up a lot of the seasoning.
Jambalaya should never be stirred once the rice is added - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Turn the jambalaya only one or twice after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

Here's the Crash Hot Potatoes recipe. I tried to copy and paste unsuccessfully.

LINK

Apple Cake

3 cups cake floor
1 tsp baking soda
1 tsp salt
¨ö tsp cinnamon
¨ö tsp nutmeg
1 ¨ö cups corn oil
2 cups sugar
3 eggs
2 tsp vanilla
1 cup chopped pecans
¨ö cup raisins
2 cups fine chopped apples (Granny Smith work the best, this will be between 1 ¨ö to 3 apples)

Sift the floor, baking soda, salt, cinnamon, and nutmeg into a bowl

Beat at medium speed the oil, sugar, eggs, and vanilla. Gradually add the sifted mixture being careful not to over mix. Fold in the apples, nuts, and raisins.

Grease a 10¡± tube pan and pour the cake batter in, this will be a very stiff batter.

Bake in 325¢ª oven for 1 hour and 15 minutes.

Once you have tested the cake and it is done remove from oven and run a sharp knife around the edge of the pan to loosen the cake. Let set for 10 min then remove from pan and place on cooling rack.

WHITE BEAN CHICKEN CHILI

1 lb dry white beans (Great Northern, not Navy), soaked overnight in water, drained *
6-6.5 cups chicken broth
1 tsp chicken stock base
6-8 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce (8 oz) cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano (optional-I don't use it, usually)
1/4 tsp cayenne (red) pepper
4 cups diced RAW chicken-roughly 2 lbs-I used breast meat, but any will do.
1 cup grated Monterey Jack cheese
1 cup sour cream
1 jalapeno or serrano pepper, chopped (optional)

Garnishes and sides:
grated Monterey Jack cheese
sour cream
Fritos
tortilla chips
salsa
pico de gallo
guacamole
chopped purple onion
chopped parsley and/or cilantro
chopped green onions
chopped olives
chopped tomatoes
chopped jalapeno or other peppers
cornbread, plain and/or Mexican


*If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue to follow recipe.

Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the quick boil.

Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very tender,but not breaking up or mushy, usually about 2 hours, but check them along the way. Add additional broth , if necessary.

In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check seasoning, add jalapeno or serrano to level of desired hotness.

JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler. Otherwise, it could stick a bit to a regular pot.

Put out the garnishes and enjoy the meal!

Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning, people do eat seconds many times! This doubles and triples very easily.

TreeDawg's Sauce Picante

10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.

1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook untill blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
That recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!

Glad you enjoyed it. It's a good recipe for those who like that sort of thing. It would be a good tailgate meal.

Made a bad-arse soup, inspired by Rio Mar's garlic soup was going to try and replicate the RioMar soup b.c i can't stop thinking about it. I don't have the recipe, but i imagined there might be a little saffron and smoked paprika in the flavor profile. When i went to Rouse's i couldn't find saffron, or even some of the Goya brand seasoning that my Dominican friends taught me to use....so i called an audible:

1/2 pound smoked bacon
3 heads garlic
3 sweet onions
1 large can crushed san marzano tomatoes
bag of fresh kale, or one bunch
1 bottle pinot grigio
about 3-4 cups veggie stock
good spanish olive oil
fresh parsley
ground pepper/kosher salt to taste
fresh parsley
McCormick smokey sweet pepper seasoning***
asiago cheese
crusty bread

*** i rarely use stuff like this but i was desperate b/c i couldn't find my first options. It worked out well.

i used a heavy enameled cast iron pot.

-few glugs of oil, then slowly roast the whole garlic cloves to golden brown and sweet. Don't scorch. remove garlic.
-while garlic is going coarse chop the bacon and crisp in a separate skillet. Remove the bacon.
-add little more oil to the pot, and a tablespoon of bacon drippings. thinly slice the onions and slowly caramelize. Add the seasoning blend late in the process...maybe 2 teaspoons or so.
-when gooey and nice, add the tomatoes, bacon, garlic, wine, and stock. Season. Let simmer for about an hour.
-add a few big handfuls of the kale, thick stems discarded. simmer for about another hour or until the doneness and soup consistency you like.
-add fresh parsley and simmer 2-3 more minutes.

As always, season each layer with salt an pepper.

to serve:
put some torn chunks of crusty bread in the bottom of a bowl and top with a little shredded asiago cheese. Ladle the hot soup over the top. Top with a little more more cheese and a drizzle of good olive oil, and a hit of fresh cracked pepper. Open a bottle of wine and enjoy.

Man, this shite was really was good, not too heavy, and very easy. I'll tinker with it again.

I would think that white beans would be nice in here as well.

Martini's Prime Rib

You can go to Albertson's or Calandros and have them cut you two standing rib roasts then let them remove the ribs and tie back on. The reason for two is because you have people wanting different degrees of doneness and you can control it better if you cook one medium and one medium rare. Season with kosher salt and cracked black pepper only and I use liberally.

First step is to let them sit out for at least an hour and a half to two hours to come to room temp.

Preheat oven to 450 and put roast into. I cook until about 125-130 degrees (for medium/medium rare) remove and cover with foil. They will continue to about 135 or so which is just perfect.

You can put one in a few minutes earlier than the other to have them come out about the same time. Let the one you want more cooked go to about 140-145 which will make it medium but not too cooked. The end pieces will be more cooked so anyone looking for ruined will have a piece. This will be the ketchup bunch and you don't want to associate with them anymore after this party.

I like to cook at 450 for about 15 minutes then turn the oven down to about 325. Works better for me.

Also put ribs down and fat cap up. Whereever you buy it have them trim, cut ribs and truss for you and most all will.

When you are ready to carve remove the ribs and slice into individual pieces. I always eat one and they will go fast as well.

Let the roast rest for about 15 minutes before carving to allow the juices back in.

Keep the pan drippings and roast drippings and make au jus to use.

I cook one several times a year and I make Yorkshire Pudding to go with it as well as steamed asparagus and a good salad.

I'd say about 12-14 minutes a pound and for that many people you need about 16-18 lbs. If you have a bunch of other stuff maybe a little smaller but people will lay off the marshmellow sweet potatos if they know they are eating standing rib. They can get green bean casserole at the house.

It's a great roast to serve. Good luck.

Taco Soup Recipe

1 lb ground beef

1 chopped onion

1 package of taco seasoning

1 package of ranch mix

1 can of dark red kidney beans

1 can of pinto beans

1 can of stewed tomatos

1 can of rotel


Pretty easy to make, brown the hamburger meat w/onion, drain the grease, add the ingredients (do not drain the cans) and cook on medium for about 15-20 minutes.

Cajun Recipes, anything you can imagine.