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Started By
Message
re: TD.com Recipes and Recipe Book Thread
Posted on 6/19/09 at 9:36 am to lsutiger_08
Posted on 6/19/09 at 9:36 am to lsutiger_08
My Take on Prudhomme's BBQ Shrimp
First of all, Paul's recipe in La Kitchen is one of the best.Having said that, I made my own changes. I don't measure much but I wrote this down the other day for a friend.
INGREDIENTS:
2 lbs head on large/jumbo shrimp(9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3T worchestershire sauce
1 t black pepper
1 t red pepper
1 t crushed red pepper
1/2 t each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3T Italian parsley, minced
3T brown sugar
1 lemon, sliced thin
METHOD:
Melt butter in a sauce pan, add garlic and saute i minute over med. heat. Add all dry seasonings, then stock, beer, and green onions.In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not over cook. Total cooking time will be 10 minutes or less depending on the size of the shrimp.Serve with good bread for dipping in the sauce, of course.Recipe can be muliplied easily.
Tip: Clean the shrimp by pinching the eyes off and removing the whiskers.
First of all, Paul's recipe in La Kitchen is one of the best.Having said that, I made my own changes. I don't measure much but I wrote this down the other day for a friend.
INGREDIENTS:
2 lbs head on large/jumbo shrimp(9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3T worchestershire sauce
1 t black pepper
1 t red pepper
1 t crushed red pepper
1/2 t each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3T Italian parsley, minced
3T brown sugar
1 lemon, sliced thin
METHOD:
Melt butter in a sauce pan, add garlic and saute i minute over med. heat. Add all dry seasonings, then stock, beer, and green onions.In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not over cook. Total cooking time will be 10 minutes or less depending on the size of the shrimp.Serve with good bread for dipping in the sauce, of course.Recipe can be muliplied easily.
Tip: Clean the shrimp by pinching the eyes off and removing the whiskers.
This post was edited on 1/18/10 at 7:58 pm
1
Posted on 6/20/09 at 8:26 pm to OTIS2
J.R.'s Cajun Pico Dinner
2 Chicken Breasts
2 Fresh Ears of Corn
1 Large bag of Fresh Spinach (for 3 need large box or 2 bags)
1/2 Fresh Avacado
Italian Rose Fresh Salsa (looks like Pico, Available at Sams)
Clean, Crisp Bottle of Sav Blanc
Cajun Chicken
Beat chicken breast to ½ inch breasts……season with Tonys and Fiesta Fajita seasoning. Grill until done.
Corn on the Cob
While on the grill – take ears of corn and powder with Molly McButter…..grill on the pit with the chicken breasts….feel free to spray with “cant believe its not butter” liquid spray while grilling…..to keep it moist. Probably about 15-20 minutes…depending on temperature of your grill.
Creamed Spinach
Take the box of fresh spinach (or the bags) – season with Garlic Salt (approx 1 tsp) and Molly McButter (approx 1 tbsp) – add 1 cup of skim milk and sautee until limp. Shouldn’t take 5 or so minutes.
Skin the half avocado and in small, bitesize pieces. Cook the spinach…..spread on the plates. Top spinach with Cajun Chicken Breast….top with fresh cut avocado pieces….then top lightly with Italian Rose Fresh Salsa…..serve with grilled corn on the cob. Enjoy a nice crisp sav blanc with this dinner.
Light, healthy, fresh dinner.
2 Chicken Breasts
2 Fresh Ears of Corn
1 Large bag of Fresh Spinach (for 3 need large box or 2 bags)
1/2 Fresh Avacado
Italian Rose Fresh Salsa (looks like Pico, Available at Sams)
Clean, Crisp Bottle of Sav Blanc
Cajun Chicken
Beat chicken breast to ½ inch breasts……season with Tonys and Fiesta Fajita seasoning. Grill until done.
Corn on the Cob
While on the grill – take ears of corn and powder with Molly McButter…..grill on the pit with the chicken breasts….feel free to spray with “cant believe its not butter” liquid spray while grilling…..to keep it moist. Probably about 15-20 minutes…depending on temperature of your grill.
Creamed Spinach
Take the box of fresh spinach (or the bags) – season with Garlic Salt (approx 1 tsp) and Molly McButter (approx 1 tbsp) – add 1 cup of skim milk and sautee until limp. Shouldn’t take 5 or so minutes.
Skin the half avocado and in small, bitesize pieces. Cook the spinach…..spread on the plates. Top spinach with Cajun Chicken Breast….top with fresh cut avocado pieces….then top lightly with Italian Rose Fresh Salsa…..serve with grilled corn on the cob. Enjoy a nice crisp sav blanc with this dinner.
Light, healthy, fresh dinner.
Posted on 7/20/09 at 2:28 pm to bossflossjr
Creole Okra
2 tbsp. olive oil
1 c. chopped onion
1 c. finely chopped fresh parsley
1 c. finely chopped green onions
1 c. finely chopped bell pepper
2 c. peeled, chopped fresh tomatoes
1 c. tomato sauce
2 tbsp. minced garlic
2 tbsp. soy sauce
1 c. dry white wine
1 lb. smoked sausage, sliced 1/4 inch thick
10 c. okra, sliced 1/4 inch thick
Salt to taste
Louisiana hot sauce to taste
1) In a large, high-walled skillet or Dutch Oven, heat the olive oil over medium heat, and saute the onions, parsley, green onions and bell peppers until the onions are clear.
2) Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally.
3) Stir in the okra, salt, and hot sauce, Reduce the heat to low and simmer covered, stirring occasionally, until the okra is tender, about 45 minutes.
2 tbsp. olive oil
1 c. chopped onion
1 c. finely chopped fresh parsley
1 c. finely chopped green onions
1 c. finely chopped bell pepper
2 c. peeled, chopped fresh tomatoes
1 c. tomato sauce
2 tbsp. minced garlic
2 tbsp. soy sauce
1 c. dry white wine
1 lb. smoked sausage, sliced 1/4 inch thick
10 c. okra, sliced 1/4 inch thick
Salt to taste
Louisiana hot sauce to taste
1) In a large, high-walled skillet or Dutch Oven, heat the olive oil over medium heat, and saute the onions, parsley, green onions and bell peppers until the onions are clear.
2) Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally.
3) Stir in the okra, salt, and hot sauce, Reduce the heat to low and simmer covered, stirring occasionally, until the okra is tender, about 45 minutes.
Posted on 7/21/09 at 11:40 am to TreeDawg
Mac n Cheese
1) Bring pot of water to boil and add macaroni noodles.
2) Let pasta boil until tender. (about 8-10 minutes)
3) Strain pasta then add some butter, a fourth cup of milk, and cheese mix.
4) Stir and eat.
1) Bring pot of water to boil and add macaroni noodles.
2) Let pasta boil until tender. (about 8-10 minutes)
3) Strain pasta then add some butter, a fourth cup of milk, and cheese mix.
4) Stir and eat.
Posted on 7/27/09 at 12:05 pm to lsutiger_08
Portuguese Chicken Recipe
2- 3 to 4 lb. frying chickens, boned and cut up
5 large tomatoes, cut up
1 large onion, sliced
1 each red, green and yellow pepper, sliced
1-4 oz. can black olives, pitted or get the pitted ones
3 or 4 cloves garlic, minced
Fresh parsley, chopped
Salt and pepper
juice of one lemon
2 cups water
Place all the ingredients in a baking dish uncovered at 350°about 40 minutes
2- 3 to 4 lb. frying chickens, boned and cut up
5 large tomatoes, cut up
1 large onion, sliced
1 each red, green and yellow pepper, sliced
1-4 oz. can black olives, pitted or get the pitted ones
3 or 4 cloves garlic, minced
Fresh parsley, chopped
Salt and pepper
juice of one lemon
2 cups water
Place all the ingredients in a baking dish uncovered at 350°about 40 minutes
Posted on 7/31/09 at 12:56 pm to Dinkle Dawg
One of my favs that I have childhood memories of my Mom making for me and still love to this day. If you ever wondered what to do with leftover Grits in the fridge:
Fried Grits
1) Melt some Butter in a Skillet.
2) Add in Grits and heat until they loosen up.
3) Crack an Egg or two and blend in.
4) Salt and Pepper to taste.
5) Cook until eggs are no longer runny.
Eat with some Toast and maybe some Bacon or Sausage.
Simple and delicious..............
Fried Grits
1) Melt some Butter in a Skillet.
2) Add in Grits and heat until they loosen up.
3) Crack an Egg or two and blend in.
4) Salt and Pepper to taste.
5) Cook until eggs are no longer runny.
Eat with some Toast and maybe some Bacon or Sausage.
Simple and delicious..............
Posted on 8/3/09 at 8:47 pm to TreeDawg
tree thanks for the red beans recipe. was delicious. did it with ham hocks andouille and tasso.
Posted on 8/4/09 at 9:54 am to puffulufogous
quote:
tree thanks for the red beans recipe. was delicious. did it with ham hocks andouille and tasso.
Save dem Ham Bones/Scraps!!!!
Posted on 8/5/09 at 7:27 pm to TreeDawg
Beef Roast
Ingredients:
Beef roast, chuck, eye of round, rump, etc.
1/2 cup buttermilk
1/2 cup red wine
Fresh cracked black pepper to taste(at least a T)
1 med onion, diced
3 or 4 cloves garlic
1 or 2 bay leaves
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Method:
Place roast in crock pot and salt and pepper well or season with Tony's. Add garlic and onion around roast, along with bay leaves and mushrooms. Pour buttermilk over roast and then add the onion soup mix to the top of the roast. Add red wine buy pouring to the side of the roast.Place crock pot on low and cook for 8 to 12 hours and serve with rice or mashed potatos.If desired, remove the gravy to a sauce pan, add 1/4 cup of cornstarch mixed with 3/4 cup of water and bring to a boil over high heat to thicken the gravy. Be sure to adjust the seasonings.
Ingredients:
Beef roast, chuck, eye of round, rump, etc.
1/2 cup buttermilk
1/2 cup red wine
Fresh cracked black pepper to taste(at least a T)
1 med onion, diced
3 or 4 cloves garlic
1 or 2 bay leaves
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Method:
Place roast in crock pot and salt and pepper well or season with Tony's. Add garlic and onion around roast, along with bay leaves and mushrooms. Pour buttermilk over roast and then add the onion soup mix to the top of the roast. Add red wine buy pouring to the side of the roast.Place crock pot on low and cook for 8 to 12 hours and serve with rice or mashed potatos.If desired, remove the gravy to a sauce pan, add 1/4 cup of cornstarch mixed with 3/4 cup of water and bring to a boil over high heat to thicken the gravy. Be sure to adjust the seasonings.
This post was edited on 1/20/10 at 1:52 pm
Posted on 8/13/09 at 9:34 am to OTIS2
Saw this on Down Home with the Neely's on Food Network recently, made it last night, and decided it was a keeper. Easy to make too. I didn't have any ramekins, so I baked it in a pie pan. I recommend eating it warm with vanilla ice cream.
Ingredients
Filling:
* 5 Granny Smith apples, peeled, cored, chopped small
* 1/4 cup finely chopped pecans
* 3 tablespoons all-purpose flour
* 1/2 cup brown sugar
* 2 tablespoons maple syrup
* 1 tablespoon lemon juice
Topping:
* 3/4 cup all-purpose flour
* 1/3 cup brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, cut into pieces
* 1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
* Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Ingredients
Filling:
* 5 Granny Smith apples, peeled, cored, chopped small
* 1/4 cup finely chopped pecans
* 3 tablespoons all-purpose flour
* 1/2 cup brown sugar
* 2 tablespoons maple syrup
* 1 tablespoon lemon juice
Topping:
* 3/4 cup all-purpose flour
* 1/3 cup brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, cut into pieces
* 1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
* Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Posted on 8/29/09 at 1:14 pm to ladytiger118
Chile Relleno
Roast, steam and peel some chiles - I use poblanos; some folks like the smaller, milder anaheim. Buy 2-3 more than you think you'll need, as a few might not survive the roasting process intact. Make sure you don't overcook the flesh when you roast them and don't let them steam more than 15 minutes (I usually let them sit for only 10) or you'll have a very limp chile that will be difficult to stuff.
Rinse the peppers with cold water and remove the outer skin. Slice the flesh lengthwise (or widen an existing tear) and remove the seed pod. Rinse the inside of the pepper thoroughly to cool it down and stop the cooking process. Dry the peppers, then stuff them with cheese (M. Jack). If you have any leftover taco meat, you can put this in the pepper as well. Use a toothpick to hold the stuffed pepper together.
Rule of thumb for the batter is two eggs for every three peppers. Separate the eggs and beat the whites with a hand mixer to stiff peaks. Add equal parts (~1/4 tsp. each for 6 chiles) cumin, mace, garlic powder, salt and pepper to the yolks and beat this with a mixer until foamy. Fold the yolks into the whites. Use the batter right away (don't make ahead of time) as moisture will leech out of it over a short time.
Heat a small amount of oil (~ 1/8 inch) in a cast iron skillet on a medium-high heat. Dust the stuffed chiles in flour and - when the oil is hot - dip them in the batter and fry them up. Use a spatula to "shoosh" the hot oil over the tops of the chiles as they cook and flip them over when they've browned. Drain on paper towels, remind your family and friends that there's a toothpick in there and serve.
Roast, steam and peel some chiles - I use poblanos; some folks like the smaller, milder anaheim. Buy 2-3 more than you think you'll need, as a few might not survive the roasting process intact. Make sure you don't overcook the flesh when you roast them and don't let them steam more than 15 minutes (I usually let them sit for only 10) or you'll have a very limp chile that will be difficult to stuff.
Rinse the peppers with cold water and remove the outer skin. Slice the flesh lengthwise (or widen an existing tear) and remove the seed pod. Rinse the inside of the pepper thoroughly to cool it down and stop the cooking process. Dry the peppers, then stuff them with cheese (M. Jack). If you have any leftover taco meat, you can put this in the pepper as well. Use a toothpick to hold the stuffed pepper together.
Rule of thumb for the batter is two eggs for every three peppers. Separate the eggs and beat the whites with a hand mixer to stiff peaks. Add equal parts (~1/4 tsp. each for 6 chiles) cumin, mace, garlic powder, salt and pepper to the yolks and beat this with a mixer until foamy. Fold the yolks into the whites. Use the batter right away (don't make ahead of time) as moisture will leech out of it over a short time.
Heat a small amount of oil (~ 1/8 inch) in a cast iron skillet on a medium-high heat. Dust the stuffed chiles in flour and - when the oil is hot - dip them in the batter and fry them up. Use a spatula to "shoosh" the hot oil over the tops of the chiles as they cook and flip them over when they've browned. Drain on paper towels, remind your family and friends that there's a toothpick in there and serve.
Posted on 8/31/09 at 10:19 am to TreeDawg
quote:
If you ever wondered what to do with leftover Grits in the fridge:
so, this is previously cooked grits? I'm guessing it would work if i just cook the grits in water then throw em i the pan for this recipe? Sounds like a yummy breakfast.
Posted on 8/31/09 at 10:37 am to LSUTygerFan
quote:
If you ever wondered what to do with leftover Grits in the fridge:
Slice 'em a fry 'em. If you've never done it. you'll be suprised.
Posted on 9/1/09 at 11:48 am to lsutiger_08
Posted on 9/17/09 at 10:56 am to lsutiger_08
Hogs Head Cheese:
Ingredients:
2 Boston butt roasts
4 pigs feet
4 pig's ears
4 bay leaves
1 onion,diced
8 cloves garlic
2 sticks celery,chopped
1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil.Reducece to a simmer and cook 2 hours until the meat is about to fall off the bone.Remove the meat from the pot, cool, and debone . Chop meat into 1 inch chunks and refrigerate.Continue to reduce broth to 1/4 volume over medium heat. Cool over night, skim and discard fat from gelatin the next day,
Second cooking:
New ingredients:
2onion,diced
1 bell pepper,diced
4 stalks celery,chopped
4 cloves garlic,crushed
6 jalapeno peppers, chopped
2 bunches green onions
1 bunch parsley
2 large jar stuffed green olives, sliced
2 small jars pimentos
salt and pepper to taste(I use Tony's)
1 T. each dried Thyme, Oregano, and Basil
1/4 cup each Worcesteshire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated.Pour into bowls or loaf pans and cool overnight.
Tips: It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice the ends of the ears and add back to the second cooking.Nice texture and appearance.Adjust everything to your taste. I do this for Christmas gifts each year for those who love it.
Ingredients:
2 Boston butt roasts
4 pigs feet
4 pig's ears
4 bay leaves
1 onion,diced
8 cloves garlic
2 sticks celery,chopped
1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil.Reducece to a simmer and cook 2 hours until the meat is about to fall off the bone.Remove the meat from the pot, cool, and debone . Chop meat into 1 inch chunks and refrigerate.Continue to reduce broth to 1/4 volume over medium heat. Cool over night, skim and discard fat from gelatin the next day,
Second cooking:
New ingredients:
2onion,diced
1 bell pepper,diced
4 stalks celery,chopped
4 cloves garlic,crushed
6 jalapeno peppers, chopped
2 bunches green onions
1 bunch parsley
2 large jar stuffed green olives, sliced
2 small jars pimentos
salt and pepper to taste(I use Tony's)
1 T. each dried Thyme, Oregano, and Basil
1/4 cup each Worcesteshire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated.Pour into bowls or loaf pans and cool overnight.
Tips: It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice the ends of the ears and add back to the second cooking.Nice texture and appearance.Adjust everything to your taste. I do this for Christmas gifts each year for those who love it.
This post was edited on 1/28/10 at 4:03 pm
Posted on 10/17/09 at 2:05 pm to The Electric Rebel
quote:
Mac n Cheese
1) Bring pot of water to boil and add macaroni noodles.
2) Let pasta boil until tender. (about 8-10 minutes)
3) Strain pasta then add some butter, a fourth cup of milk, and cheese mix.
4) Stir and eat.
I have an eight year old. I'm very familiar with this recipe.
Posted on 11/5/09 at 12:17 pm to lsutiger_08
Salsa
2 ancho dried peppers
3 or 4 chipotle dried pepper
1 pusilla dried pepper
Remove seeds from peppers.
2 tomatillos
6 roma tomatoes
1/2 coarse chopped yellow onion
1/2 cup fresh cilantro
1 t cumin
1 t white pepper
1 t mexican oregano
1/2 t black pepper
3 hole peeled cloves of garlic
1/2 cup of the water you boiled the dried peppers in.
Toast dried peppers in a dry skillet for about 5 minutes
Put toasted peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes
Toast tomatoes (both types)and chopped onions in the dry skillet for 15 minutes or so. You will get a charred mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally cook them.
Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them and mix for only a few seconds. This makes the salsa chunky.
Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.
You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, pusilla is medium and chipotle is hot. Arbol pepper is a good sub for chipotle in terms of heat. New Mexico pepper is a medium heat pepper that can be used instead of pusilla.
This whole process takes about 30 minutes.
You can riff on that recipe. Go all tomatillos (12 or so) to make a green salsa. Then I sometimes put the green salsa back in the skillet, bring to a boil, add peeled shrimp and use this as a sauce over all types of fish.
2 ancho dried peppers
3 or 4 chipotle dried pepper
1 pusilla dried pepper
Remove seeds from peppers.
2 tomatillos
6 roma tomatoes
1/2 coarse chopped yellow onion
1/2 cup fresh cilantro
1 t cumin
1 t white pepper
1 t mexican oregano
1/2 t black pepper
3 hole peeled cloves of garlic
1/2 cup of the water you boiled the dried peppers in.
Toast dried peppers in a dry skillet for about 5 minutes
Put toasted peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes
Toast tomatoes (both types)and chopped onions in the dry skillet for 15 minutes or so. You will get a charred mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally cook them.
Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them and mix for only a few seconds. This makes the salsa chunky.
Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.
You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, pusilla is medium and chipotle is hot. Arbol pepper is a good sub for chipotle in terms of heat. New Mexico pepper is a medium heat pepper that can be used instead of pusilla.
This whole process takes about 30 minutes.
You can riff on that recipe. Go all tomatillos (12 or so) to make a green salsa. Then I sometimes put the green salsa back in the skillet, bring to a boil, add peeled shrimp and use this as a sauce over all types of fish.
This post was edited on 3/28/10 at 12:22 pm
Posted on 11/11/09 at 11:19 am to Dallas Tiger
This is a great chinese chicken salad recipe. It's Barefoot Contessa's Chinese Chicken Salad.
Ingredients
8 chicken breast halves (bone in, skin on)
olive oil
kosher salt
fresh ground black pepper
1 lb asparagus, ends removed,cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, sliced diagonally (white and green parts)
2 tablespoons sesame seeds, toasted
For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peeled grated fresh ginger
1 tablespoon sesame seed, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Directions
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 2 minutes, until crisp-tender.
Plunge into ice water to stop the cooking.
Drain.
Cut the peppers into strips about the size of the asparagus pieces.
Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
Add the scallions and sesame seeds and season to taste.
Serve cold or at room temperature.
I like to put unsalted peanuts in the food processor, chop and sprinkle over the individual salads.. looks good on the plate.
Ingredients
8 chicken breast halves (bone in, skin on)
olive oil
kosher salt
fresh ground black pepper
1 lb asparagus, ends removed,cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, sliced diagonally (white and green parts)
2 tablespoons sesame seeds, toasted
For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peeled grated fresh ginger
1 tablespoon sesame seed, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Directions
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 2 minutes, until crisp-tender.
Plunge into ice water to stop the cooking.
Drain.
Cut the peppers into strips about the size of the asparagus pieces.
Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
Add the scallions and sesame seeds and season to taste.
Serve cold or at room temperature.
I like to put unsalted peanuts in the food processor, chop and sprinkle over the individual salads.. looks good on the plate.
Posted on 11/17/09 at 9:07 pm to lsutiger_08
Will my Cheaters Chicken Gumbo make the book?
Posted on 11/18/09 at 6:26 am to lsutiger_08
Large Chicken and Andouille Gumbo Recipe for a crowd (Posted on 11/17/09 at 5:29 p.m.)
--------------------------------------------------------------------------------
Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able to use it if they need a shite load of gumbo.
Ingredients:
30 qts chicken stock(we made our own)
Dark roux made from 12 cups each of flour and Canola oil
10 lbs onions, fine diced
6 bell peppers, fine diced
3 bunches of celery, fine diced
6 bunches green onions, fine chopped
2 bunches flat leaf parsley, minced
5 lbs orka, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie and smoked sausage(we had 10lbs smoked and 3 lbs. of Jacobs)sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks(I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)
Method:
We made the roux in 2 batches and sauteed all vegetables in the roux.The rouxs were dark chocolate and turned black as we hit them with the veg. mixture(trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage before hand(I used an oven ) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer.Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire.Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good.This made @50+ quarts.
This post was edited on 11/17 at 5:51 p.m.
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This post was edited on 11/18/09 at 7:14 am
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