re: TD.com Recipes and Recipe Book Thread

Thanks GG!

Another BBQ Shrimp

****Ingredients are per each serving

8-12 FRESH jumbo shrimp - Heads on.
DO NOT REMOVE THE HEADS ... they add alot of depth to the sauce.heads can be removed before serving.

1-1/2 stick cold unsalted butter -cut in cubes
3 tsp course ground black pepper
2 tsp Cajun seasoning
5 tbl lea and parrians
3 tbl chopped garlic
6 table spoons water of seafood stock
Juice of one lemon
1/2tsp cayenne
1/2 tsp paprika
3 bay leaves
1 tbl chopped chives
1/4-cup heavy cream

* Cut the whiskers of the shrimp- keeps them from getting tangled
* In a sauté pan put half a stick of butter and sauté garlic over medium/high heat
* Add all ingredients except remaining butter, lemon juice and shrimp
*When ingredients are combine add shrimp tossing until well coated and shrimp turn pink (cooked)
* Remove shrimp into colander reserving liquid in pan
*Turn heat to medium and add remaining butter a little at a time, stirring constantly. When butter is melted continue to stir and reduce liquid until it thickens and becomes very smooth.
*Add lemon juice and cook for 1 minute
*Add cream while stirring constantly for 3 minutes

Place shrimp in a dish and pour sauce over shrimp.

Serve with French bread for dipping

Multiply ingredients for each serving

Thanks for your information.

Tiger BBQ Sauce

Mix equal parts Tiger Sauce and Budwiser Original BBQ sauce.

Fantastic for basting pork fingers/ribs/chicken.

Crabmeat and Artichoke

6 large fresh artichokes (more if they aren’t too large)
6 T butter
2/3 c thinly sliced green onions
2 bay leaves
pinch of thyme (I use more of this and more of the cayenne)
pinch cayenne
½ t salt
¼ c white wine
1 lb lump crabmeat (I use jumbo lump)
1 egg, beaten
½ c bread crumbs
½ c finely grated swiss cheese (I don’t add this)

Homemade hollandaise sauce:
3 egg yolks
2 T lemon juice
¼ t salt
pinch of cayenne
1 stick butter

Steam the artichokes until tender and drain. Clean the bottoms of leaves and “hair”. Use the leaves for garnish or add some of the meat from the leaves to the recipe, if you like.

Preheat the oven to 350.

Melt 6 T of butter in skillet and sauté the green onions, thyme, bay leaves and cayenne over medium high heat for about 3 minutes. Add salt, wine and crabmeat and carefully stir until crabmeat is heated. Remove from heat and add the egg and bread crumbs.

Load each artichoke bottom with about ½ c of the crabmeat mixture, sort of forming it onto the bottom. Sprinkle with a heaping T of swiss cheese. Bake for 15 minutes.

Hollandaise

Place the egg yolks, lemon juice, salt and cayenne in a blender and blend for a few seconds on medium speed. Heat the stick of butter to a boil, but do not brown. Add it to the blender in a slow steady steam with the blender on high. Do not over blend. Stop when thickened.

Top each artichoke bottom with 2 heaping tablespoons of the sauce just before serving.

Serve’s 6.

I have used this site to find many recipes (thank you!)....so I figure it is about time that I shared one of my own.

Big Jim's Duck and Sausage Gumbo:

1 Duck (or 2 small ducks): 5 lbs
Duck stock: 2 qts
Andouille (or smoked) sausage (slice): 1.5 lbs
Onion (diced): 2 cups
Green bell pepper (diced): 1 cup
Celery (sliced): 1 cup
Garlic (minced): 1.5 tbsp
Green Onion/scallion (sliced): 1 cup
Beer (Abita Amber or darker): 1 bottle
All Purpose Flour: 1.25 cups
Veg. Oil: 1.25 cups
(Or substitute duck fat for some/all of the oil)
Bay leaf: 3
Kosher salt: 1/2 tbsp
Black Pepper: 1 tsp
Thyme: 1 tsp
White pepper: 1/2 tsp
Cayenne: 3/4 tsp
Oregano: 1/2 tsp
Garlic powder: 1/2 tsp
Onion powder: 1/3 tsp
Paprika: 2/3 tsp
Tabasco (I use 2-4 dashes): to taste
File powder: for table
Add'l salt to taste
Add'l salt and pepper to season duck

1) Season the duck inside and out with salt & pepper...pierce skin in multiple places...roast duck at 350deg for 2.5 hours (or look up the recipe for "The Amazin 5-hour Roast Duck" which produces a very tender and juicy duck).

2) Let duck rest until it is cool enough to handle. Remove skin (it is up to you what to do with that wonderful, crispy skin). Tear/cut the duck meat into bite side pieces.

3) Use the duck carcass and giblets (no liver), to make the stock. (there is no substitute for a homemade stock....I simmer the stock a minimum of 2 hours, but 4+ hours is ideal).

4) Lightly brown the sliced Andouille sausage in a frying pan. Drain oil and set aside.

5) Combine all seasonings

6) Combine diced onions, bell pepper and celery

7) Place 2qt of stock in a pot and bring to a simmer

8) Heat the vegatable oil in large pan and add flour....stir constantly to make a dark roux (as dark as you can get the roux without burning it...brick red is the minimum...the color of dark chocolate is ideal).

(Note: I usually substitute up to half of the oil with duck fat reserved from roasting the duck...but be sure to strain it well so it doesn't burn while making the roux)

9) Add the onion/bell pepper/celery mix to the roux to stop it cooking...stir to combine (adding veggies in 2-3 batches may make this process easier).

10) Stir mixture for 2-3 minutes

11) Add seasoning mixture and stir for an additional 2-3 minutes

12) Add garlic....remove from heat and continue stirring briefly

13) Bring stock up to full boil.

14) Slowly add roux/veggie mix to the stock and stir to disolve

15) Add bottle of beer to the stock

16) Add browned sausage to the stock and return to a boil

17) Reduce to a simmer, cover pot and let simmer for 1hr 15min

18) Add duck meat and simmer covered for 10 more minutes

19) Add only 1/2 cup of scallions

20) Add Tabasco (or other hot sauce) to taste

21) Add add'l salt/seasoning (if needed)

22) Let simmer another 5 minutes and remove from heat (or reduce heat to low to keep warm)

24)Serve the gumbo in bowls poured over white rice.

Note: for the rice, I usually add some minced onion, bell pepper and celery, plus a pinch each of black, white and cayenne pepper)

25) Garnish with remainind green onion (or place remaining green onion on table for people to add to taste)

26) Place file powder and Tabasco on the table for people to add to their own taste. (for my taste, this gumbo is plenty thick enough without adding file)


Note: I usually roast the duck and make the stock on Saturday while watching college football....and then I finish the gumbo on Sunday while watching the NFL.

Notes re: Roux

I know that most of the people on this board know how to make a great roux....but, for those that don't, the best Google searches would be for Emeril and/or Paul Prudhomme's roux recipies. Those are the same guys I would recommend if you need help with the duck stock

I start with VERY hot oil over med-high heat (and stirring like crazy) which speeds up the process....but then I start lowering the heat...until I am using med-low (or even low) heat as it nears the desired color. This helps me control process and to avoid burning the roux

[b]DARK SPECKS = BURNT = START OVER[/b].

And if it is your 1st time making roux be sure to wear oven mits...it is bpoling oil, after all

Easy Potato Soup

4 potatoes, peeled and thinly sliced
1 onion, quartered
2-3 cups chicken broth
4 T butter
2 cups milk or cream or fat free half and half
1 T chopped parsley
salt, pepper and cayenne or tabasco to taste. I use white pepper also.

Cook potatoes and onion in chicken broth, about 30 minutes, or until tender. Add butter. Cool slightly and puree. Stir in seasonings, milk/cream and parsley. Serve hot or cold.

Serves 6.

You can really use as much or as little milk or cream as you like. You'll figure out your preference after you make it the first time. Also, I use the hand immersion blender right in the pot, which is so easy. This is definitely one of the easiest recipes I have that is actually quite tasty.

I prefer a pureed potato soup because I don't like chunky potatoes in any soups. Personal preference.

You can add ham or bacon or whatever garnishes you like to this soup.

Black Eyed Pea Soup

The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it.

Notes:-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.



Black-Eyed Pea Soup

Ham Stock

1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme

Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve and return bones to the pot.

Add:

1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)

Cook for 4 - 5 more hours

Strain, chill and remove fat.

Soup

Olive oil
¼ lb bacon, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced

Ham stock and reserved ham from recipe above
1 lb black-eyed peas
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice; I like habaneras)
3 bay leaves
fresh rosemary
fresh thyme

1 to 1½ lbs carrots, sliced
3 medium potatoes (one diced and use the other two to shred into soup)
extra ham (optional)
salt & pepper to taste

Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.

Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the pork stock, black-eyed peas, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for two hours.

Add diced potato and carrots and simmer for 1 to 2 hours longer. After an hour, peel the two remaining potatoes and shred into soup to thicken. Remove ham hock from pot, remove the meat and return the meat to the pot. Also, add reserved ham from the stock recipe above. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.

Adjust seasonings. Remove and discard hot peppers and bay leaves before serving.

Corn and Crab Bisque
·
· 3 cups fresh-cut whole kernel corn, plus milk from cobs
· 1 pound jumbo lump crabmeat
· 1 cup butter
· 1 cup onions, small dice
· 1 cup celery, small dice
· 1 cup red bell pepper, small dice
· 1/4 cup minced garlic
· 1 cup flour
· 5 cups crab or shellfish stock
· 4 cups corn cob stock
· 2 cups heavy cream
· 1/2 cup sliced green onions
· 1/2 cup chopped parsley
· Salt and white pepper to taste
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.

Pork Chops with Granny Smith Apples and Onions

Start with 2 or 3 one-inch thick loin chops. Season with Tony's. Brown on both sides in a bit of canola oil. Remove from pan and add one large onion, sliced thin. Saute until slightly soft, then add a Granny Smith apple, 3/4 inch slices. Deglaze pan with 1/2+ cup brandy, add 1 cup chicken stock, about 2 T brown sugar, 1/2 tsp thyme, salt and pepper to taste. Add chops back into gravy and simmer, uncovered, until chops are tender. At the end, remove chops, turn up heat and add 1 T corn starch slurry. Stir and cook a couple of minutes until sauce thickens.
Serve over polenta or stone ground yellow grits cakes. We usually do a side of acorn squash, cut in half, baked with butter, brown sugar and a pinch of salt. The butter and sugar will form a brulee on the squash. This pairs well. Add a nice Zin and you have a great Fall meal