re: TD.com Recipes and Recipe Book Thread

Mexican Corn Bread

Ingredients:

2 slightly beaten eggs
1 cup sour cream
1/4 cup oil
1 can cream style corn
1.5 cups self rising corn meal
1 t salt
3 T chopped green onion
1 or 2 diced jalopeno peppers
1 cup grated sharp cheddar

Method:

Mix all ingredients but cheese. Pour 1/2 of mix into a bake iron skillet or a baking dish. Sprinkle 1/2 of cheese of the dish.Add the rest of the mix, and then the rest of the cheese. Bake at 425 for 25 minutes until it is set and the top is golden.

Chili With Cheddar Hushpuppy Crus

* 1 tablespoon olive oil
* 1 1/4 cups finely chopped onion
* 2 cloves garlic, minced
* 1 medium green bell pepper, chopped
* 1/2 teaspoon ground cumin
* 1 tablespoon chili powder
* 2 tablespoons fresh lime juice
* 1 (19-ounce) can chili beans (optional)
* 2 cups cooked ground beef
* 1 (14-ounce) can beef broth
* 1 (4 1/2-ounce) can mild green chiles, drained
* 1 egg
* 1/2 cup milk
* 3 tablespoons butter or margarine, melted
* 1 (6-ounce) package cornbread mix
* 1 cup shredded cheddar
* Sour cream, optional, for garnish
* Salsa, optional, for garnish
* Fresh cilantro sprigs, optional, for garnish

(For white chili substitute cannellini beans for chili beans and chicken/chicken broth for beef/beef broth).

1) Preheat oven to 400 degrees
2) Filling: In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, beans, beef, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
3) Crust: In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.




Delish.

If desired, top with sour cream, salsa, and cilantro before serving.

Pot Roasted Teal Ducks

Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 mintues into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I usually throw a little beer in there if they start to stick and just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You will have to add Chicken Stock throughout the cook down. Once the meat is done I always cook the gravy down half way below the ducks. Then I add a couple splashes of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 5-6 hours.

Shrimp and Oyster Spaghetti

1 – 26 oz Hunts Spaghetti Sauce in can, various flavors available
1- can tomato paste to thicken because the seafood will create some liquid
1 – small can of tomato sauce
1 – can of Rotel, the original has plenty of spice
2 – small cans of sliced mushrooms
2 – onions diced to sauté with mushrooms in a little olive oil
Teaspoon of minced garlic
1 – pound of shrimp, fresh or frozen
1 – pint of oysters

This is a quick and easy dish, you will be surprise how well you can doctor up that cheap can of spaghetti sauce.

Saute your onions, minced garlic and mushrooms in a little olive oil
Add all your cans and let cook down for about 20 minutes
Bring your heat up and add your seafood and cook the last five minutes
Do not add any dry seasoning (salt & pepper) to this dish until you taste it. I don’t add any seasoning at all, it doesn’t need it.
I use angel hair pasta
Do not put the seafood in frozen

French Bread


2 c warm (110 F) water
2 tbs sugar
2 tbs dry granulated yeast
2 tbs vegetable shortening
6 1/2 c bread flour
1 tbs salt

Place the 2 c water in the bowl of a stationary mixer fitted with a dough hook.
Add 1 tbs sugar and sprinkle with the yeast.
Allow to sit about 15 minutes, until the mixture is bubbling.
Add the remaining 1 tbs sugar, shortening, and 5 c flour.
Mix until a dough starts to form.
Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl.
Continue to knead with the dough hook 10 minutes.
Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until dough is smooth and elastic.
Return it to the mixing bowl, cover with plastic wrap, and set in a warm, draft-free corner to rise 1 1/2 hours, or until doubled in size.
Punch the dough down, then divide it into four balls.
Cover these with a dishtowel and let them rest 15 minutes.
Form each ball into a 16 X 3" loaf.
Place the loaves on baking sheets, cover them with adamp cloth, and set aside to rise for 1 1/2 hours.
Heat oven to 375 F.
Gently place the fully risen loaves in the oven and bake about 30 minutes, until golden brown.
Cool on racks.
Makes 4 loaves.

Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy.

Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender.



Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.



After it browned down I remove from the pot.



Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made.



After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the grease but dont lose the gratin. Then I add my onions, green onions, garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in. I used three regular sized yellow onions.






After those are cooked I add the meat back to the pot and mix well. Cook all the water out at this time.



At this time I add my water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. Also added a three chicken bouillion cubes as I didn't have and broth. I usually use broth instead of plain water.



After it came to a boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc.



Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.




After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the pot".



After it gets where I think its ready to cover I cut back on my heat and cover. Do not lift the lid for any reason!



Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.




I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off.



Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.



Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.

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Jambalaya recipe (brown)

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I made this recipe following your directions to a T. This is some damn good jambalaya. I have attemped jambalaya's before and they all turned out like crap. This turned out pretty awesome.

Thanks for the recipe. It is going in our family cookbook. Next time I'm doing a chicken & sausage jambalaya.

What is your meat to sausage ratio? Can you cook for 50 in a 20 gallon black iron pot?Thanks.

Squash and Andouille Dressing

3.5 pounds of yellow squash, chopped in bite size chunks
1 lb andouille (or smoked sausage)
1 recipe sweet cornbread or one box prepared Jiffy cornbread (a sweet cornbread compliments this dish)
1 stick butter
1 bell pepper, chopped (I use a bit more.)
1 large yellow onion
3/4 bunch green onions (I use an entire bunch.)
1/2 lb Velveeta
1/2 T sugar
seasonings to taste (I used a spicy andouille and needed no additional seasonings of any kind.)

Prepare cornbread.
Chop sausage in food processor or blender. Mine is usually a little more on the "ground side". Fry and drain sausage. (I saute it a bit to get the grease out, but I don't fry it until "crunchy"). Saute vegetables in butter for about 5 minutes. Add squash and cook until very tender. Mixture will be very juicy. Add sausage and simmer for about 5 minutes. Add cheese and cook until melted. Add crumbled cornbread. Bake on 350 until hot. Recipe says to cook covered. I don't cover the dish b/c we like a little crust and just a bit of golden color on the top. It doesn't dry out b/c there is so much moisture.

****Freezes great, so it's a perfect "make ahead" dish for the holidays when so much cooking is necessary. We just put it in a ziplock bag and freeze.