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Started By
Message
re: TD.com Recipes and Recipe Book Thread
Posted on 11/29/10 at 7:16 pm to Kajungee
Posted on 11/29/10 at 7:16 pm to Kajungee
In the past many of us on this board have agreed that the Plantation Cookbook, put out by the Junior League of New Orleans, is one of the best Louisiana cookbooks. My wife recently typed up some of their recipes to email to out of state friends. So I'm sharing them here - these recipes may be the best versions around for each particular dish:
PLANTATION COOKBOOK TURTLE SOUP
Stock:
2 pounds turtle meat
1 gallon water
2 bay leaves
2 ribs celery, coarsely chopped
3 onions, quartered
2 carrots, coarsely chopped
4 sprigs parsley
6 cloves
½ teaspoon thyme
1 clove garlic
Boil turtle meat uncovered for approximately 2 hours in water seasoned with bay leaves, celery, onions, carrots, parsley, cloves, thyme, and garlic. Cook until meat is tender. Strain. If necessary add chicken or beef bouillon to make 3 quarts. Mince turtle meat and return to stock. This stock may be cooked the day before preparing soup.
Soup:
3/4 cup flour
1/2 cup butter or shortening
1 can tomatoes (16 ounces) seeded and pureed
6 tablespoons tomato sauce
1/2 cup finely chopped green onions
1/3 cup ground or finely chopped ham
1 cup sherry
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt
Pepper
4 hard-boiled eggs (chopped)
8 lemon slices
3/4 tablespoons chopped parsley
Extra sherry
In a soup kettle, make a medium brown roux of flour and melted butter or shortening. Add tomatoes, tomato sauce, and green onions. Simmer on low flame for 5 minutes, being careful not to let onions brown. Add ham, minced turtle meat, stock and sherry. Simmer slowly, uncovered, for 2 hours. Add lemon juice, cayenne, cinnamon, nutmeg, salt and pepper. Cook 5 minutes longer. Correct seasoning.
To serve, add 2 tablespoons sherry to each bowl and garnish with chopped eggs, lemon slices, and a pinch of parsley.
Note: We use half a bottle of sherry each time we make this recipe.
For Mock Turtle Soup – substitute brisket or even ground meat; follow all other directions.
PLANTATION COOKBOOK GRILLADES
(pronounced “Gree-odds”)
Serve over grits.
4 pounds beef/veal rounds, ½ inch thick
1/2 cup bacon grease
1/2 cup flour
1 cup chopped onions
2 cups chopped green onions
3/4 cup chopped celery
1½ cups chopped green peppers
2 cloves garlic, minced
2 cups chopped tomatoes
1/2 teaspoon tarragon (optional)
2/3 teaspoon thyme
1 cup water
1 cup red wine
3 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
Remove fat from meat. Cut meat into serving-size pieces. Pound to ¼ inch thick. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. As meat browns, move to warm plate. To Dutch oven add 4 tablespoons bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic, and sauté until limp. Add tomatoes, tarragon, thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If been rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley, cool, let the grillades sit several hours or overnight in refrigerator. More liquid may be added. Grillades should be very tender. Serve over grits.
PLANTATION COOKBOOK SHRIMP CREOLE
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes, coarsely chopped, and liquid
8 ounces tomato sauce
1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
4 pounds peeled, deveined, raw shrimp
1 teaspoon Tabasco
1/2 cup chopped parsley
1 tablespoon lemon juice
2 cups cooked rice
In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
PLANTATION COOKBOOK BEIGNETS -- FRENCH MARKET DOUGHNUTS (pronounced “Ben-yay”)
1 package yeast
1/2 cup lukewarm water
1 egg beaten, room temperature
1/4 cup sugar
1 teaspoon salt
1 cup canned evaporated milk, room temperature
3 cups four, sifted
Vegetable oil
Powdered sugar
In a mixing bowl dissolve yeast in lukewarm water. Add egg, sugar, salt, and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight. Turn dough onto a floured surface and roll out to 1/4-inch thickness. Cut into 2 1/2 –inch squares and allow dough to dry on floured board, 10-12 minutes before frying. Fry in 1 inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes. With slotted spoon, remove doughnuts and place on a paper towel to drain. Sprinkle liberally with powdered sugar. Dough will keep in refrigerator for several days. Makes about 2-2 ½ dozen.
Serve with cup of café au lait.
Café au lait is equal parts hot coffee and chicory with scalded milk
PLANTATION COOKBOOK TURTLE SOUP
Stock:
2 pounds turtle meat
1 gallon water
2 bay leaves
2 ribs celery, coarsely chopped
3 onions, quartered
2 carrots, coarsely chopped
4 sprigs parsley
6 cloves
½ teaspoon thyme
1 clove garlic
Boil turtle meat uncovered for approximately 2 hours in water seasoned with bay leaves, celery, onions, carrots, parsley, cloves, thyme, and garlic. Cook until meat is tender. Strain. If necessary add chicken or beef bouillon to make 3 quarts. Mince turtle meat and return to stock. This stock may be cooked the day before preparing soup.
Soup:
3/4 cup flour
1/2 cup butter or shortening
1 can tomatoes (16 ounces) seeded and pureed
6 tablespoons tomato sauce
1/2 cup finely chopped green onions
1/3 cup ground or finely chopped ham
1 cup sherry
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt
Pepper
4 hard-boiled eggs (chopped)
8 lemon slices
3/4 tablespoons chopped parsley
Extra sherry
In a soup kettle, make a medium brown roux of flour and melted butter or shortening. Add tomatoes, tomato sauce, and green onions. Simmer on low flame for 5 minutes, being careful not to let onions brown. Add ham, minced turtle meat, stock and sherry. Simmer slowly, uncovered, for 2 hours. Add lemon juice, cayenne, cinnamon, nutmeg, salt and pepper. Cook 5 minutes longer. Correct seasoning.
To serve, add 2 tablespoons sherry to each bowl and garnish with chopped eggs, lemon slices, and a pinch of parsley.
Note: We use half a bottle of sherry each time we make this recipe.
For Mock Turtle Soup – substitute brisket or even ground meat; follow all other directions.
PLANTATION COOKBOOK GRILLADES
(pronounced “Gree-odds”)
Serve over grits.
4 pounds beef/veal rounds, ½ inch thick
1/2 cup bacon grease
1/2 cup flour
1 cup chopped onions
2 cups chopped green onions
3/4 cup chopped celery
1½ cups chopped green peppers
2 cloves garlic, minced
2 cups chopped tomatoes
1/2 teaspoon tarragon (optional)
2/3 teaspoon thyme
1 cup water
1 cup red wine
3 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
Remove fat from meat. Cut meat into serving-size pieces. Pound to ¼ inch thick. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. As meat browns, move to warm plate. To Dutch oven add 4 tablespoons bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic, and sauté until limp. Add tomatoes, tarragon, thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If been rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley, cool, let the grillades sit several hours or overnight in refrigerator. More liquid may be added. Grillades should be very tender. Serve over grits.
PLANTATION COOKBOOK SHRIMP CREOLE
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes, coarsely chopped, and liquid
8 ounces tomato sauce
1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
4 pounds peeled, deveined, raw shrimp
1 teaspoon Tabasco
1/2 cup chopped parsley
1 tablespoon lemon juice
2 cups cooked rice
In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
PLANTATION COOKBOOK BEIGNETS -- FRENCH MARKET DOUGHNUTS (pronounced “Ben-yay”)
1 package yeast
1/2 cup lukewarm water
1 egg beaten, room temperature
1/4 cup sugar
1 teaspoon salt
1 cup canned evaporated milk, room temperature
3 cups four, sifted
Vegetable oil
Powdered sugar
In a mixing bowl dissolve yeast in lukewarm water. Add egg, sugar, salt, and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight. Turn dough onto a floured surface and roll out to 1/4-inch thickness. Cut into 2 1/2 –inch squares and allow dough to dry on floured board, 10-12 minutes before frying. Fry in 1 inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes. With slotted spoon, remove doughnuts and place on a paper towel to drain. Sprinkle liberally with powdered sugar. Dough will keep in refrigerator for several days. Makes about 2-2 ½ dozen.
Serve with cup of café au lait.
Café au lait is equal parts hot coffee and chicory with scalded milk
This post was edited on 5/9/11 at 10:36 pm
1
Posted on 11/30/10 at 7:30 pm to Stadium Rat
This is a "easy" version of gumbo that I wrote up for a friend's daughter who doesn't cook. It's NOT my version of gumbo nor do I recommend it. It's plenty edible, but not as good as making your own roux or using some of the homemade andouille or sausage in this state or maybe elsewhere.
It's best to make a roux in a cast iron skillet. It doesn't work as well in other skillets and never use a non stick pot. Even for this recipe, I would use a cast iron skillet. If you don't have one, I recommend the chicken fryer "preseasoned" Lodge. That way, you don't have to go through the seasoning process.
For this recipe, you should at least have a 5 quart pot for the gumbo, itself. This recipe is easily doubled and freezes well. Sometimes when you defrost gumbo, it will appear that he roux separates from the stock, but just stir well and it will all come together.
The roux to use is the 16 oz jar of Savoie's roux. I've tasted the roux in other jars and didn't care for the taste, though I've not used them in gumbo.
CHEATER'S GUMBO
1 16 oz. jar of Savoie's dark roux-start by using about 3/4 of the jar. You can add roux or extra stock if you find it too thick or too thin. Keep an extra jar of roux on hand just in case.
1- 2 cooked rotisserie, hickory or pecan smoked chickens, depending on the size. You want to have about a 3.5 lb chicken, no less. (get the chicken from a bbq restaurant or a grocery store with NO sauce on it or funky seasonings. Do not get a mesquite or other smoked flavor. Sam's has good rotisserie chickens.)
1 lb. andouille or good quality smoked sausage. Savioe's andouille will work if you don't have a locally made andouille or other sausage available.
2.5-3 quarts of chicken broth*** or water ***I would use Swanson's low sodium stock unless you have some homemade on hand. Some of the others have a funny taste and too much salt.
½ stick butter
2 teaspoons salt if needed¦taste after adding sausage before adding salt.
1/2 teaspoon of red pepper*(andouille can be spicy for pepper sensitive folks, so you may want to wait to add this at the end.)
1.5 cup chopped white onion
3/4 cup chopped celery
1 cup chopped bell pepper
2 cloves garlic, finely chopped
5 green onions, whites and green tops, chopped
In a large pot, which holds at least 5 quarts or more, add the chicken broth or water and bring to a slow simmer. Don't simmer too high as the broth will reduce some and you may have to add more. Pull the bones from the chickens and put them in the water to simmer. Do not use the ones which might be too small to find when you remove them, like the little ones in the breast.
In a cast iron skillet, add the roux. Heat on low. Do not let roux pop on you. It can really burn. Stir often while heating. Add the butter and stir well for a few minutes. Add the chopped vegetables, except for the garlic. Stir well and heat to a low simmer, so that the vegetables cook down a bit and soften. Turn down heat or turn it off when vegetables are nice and soft.
Tear or chop the chicken meat into bite sized pieces, discarding the skin and fat. Set aside. Chop the sausage into bite size pieces. Set aside.
Remove the bones from the stock. Make sure to get all of them out. Now, it's time to add the roux mixture. Add it to the simmering stock by large spoonfuls, stirring after each addition to dissolve, until you've added all of the roux mixture.
Add the sausage, chicken, and garlic to the pot and simmer for about 30 minutes. Turn of the heat and let sit for a few minutes. With a large spoon, remove any grease or oil which comes to the top. Don't worry if you pick up a little of the juices. After removing the oil, you can stir in the green onions. If you want, you can reserve some of them and sprinkle a few in the bowls for garnish. If your gumbo is thicker than you'd like, add a little warmed water or broth until it's the consistency you like. If the gumbo is thinner than you like, add a few more tablespoons of roux. Write your changes down and you'll have it perfect the next time you make it. Some people prefer thin gumbo and some like thick.
Serve the gumbo over rice. Allow guests to add gumbo file to their own bowls to suit their tastes. It's best if cooled and refrigerated and then served the next day. Gumbo is always better the next day.
Serves about 8-10 large gumbo bowls. You can look at your pot and see where the gumbo comes up on the pot and figure out how many quarts you have based on the size of the pot. Allow at least a 1.5 cups of gumbo per serving, minimum and a little more for guys.
I do not like okra or tomatoes in my gumbo. If you prefer to add some tomatoes and okra, do not use rotel tomatoes and do make sure the tomato pieces are cut to bite size. You can simmer those with the chicken and sausage. I would recommend cooking the okra a bit before adding it to the gumbo.
Do not use bay leaves and other assorted herbs. Gumbo doesn't need it.
Next, learn to make a roux!
It's best to make a roux in a cast iron skillet. It doesn't work as well in other skillets and never use a non stick pot. Even for this recipe, I would use a cast iron skillet. If you don't have one, I recommend the chicken fryer "preseasoned" Lodge. That way, you don't have to go through the seasoning process.
For this recipe, you should at least have a 5 quart pot for the gumbo, itself. This recipe is easily doubled and freezes well. Sometimes when you defrost gumbo, it will appear that he roux separates from the stock, but just stir well and it will all come together.
The roux to use is the 16 oz jar of Savoie's roux. I've tasted the roux in other jars and didn't care for the taste, though I've not used them in gumbo.
CHEATER'S GUMBO
1 16 oz. jar of Savoie's dark roux-start by using about 3/4 of the jar. You can add roux or extra stock if you find it too thick or too thin. Keep an extra jar of roux on hand just in case.
1- 2 cooked rotisserie, hickory or pecan smoked chickens, depending on the size. You want to have about a 3.5 lb chicken, no less. (get the chicken from a bbq restaurant or a grocery store with NO sauce on it or funky seasonings. Do not get a mesquite or other smoked flavor. Sam's has good rotisserie chickens.)
1 lb. andouille or good quality smoked sausage. Savioe's andouille will work if you don't have a locally made andouille or other sausage available.
2.5-3 quarts of chicken broth*** or water ***I would use Swanson's low sodium stock unless you have some homemade on hand. Some of the others have a funny taste and too much salt.
½ stick butter
2 teaspoons salt if needed¦taste after adding sausage before adding salt.
1/2 teaspoon of red pepper*(andouille can be spicy for pepper sensitive folks, so you may want to wait to add this at the end.)
1.5 cup chopped white onion
3/4 cup chopped celery
1 cup chopped bell pepper
2 cloves garlic, finely chopped
5 green onions, whites and green tops, chopped
In a large pot, which holds at least 5 quarts or more, add the chicken broth or water and bring to a slow simmer. Don't simmer too high as the broth will reduce some and you may have to add more. Pull the bones from the chickens and put them in the water to simmer. Do not use the ones which might be too small to find when you remove them, like the little ones in the breast.
In a cast iron skillet, add the roux. Heat on low. Do not let roux pop on you. It can really burn. Stir often while heating. Add the butter and stir well for a few minutes. Add the chopped vegetables, except for the garlic. Stir well and heat to a low simmer, so that the vegetables cook down a bit and soften. Turn down heat or turn it off when vegetables are nice and soft.
Tear or chop the chicken meat into bite sized pieces, discarding the skin and fat. Set aside. Chop the sausage into bite size pieces. Set aside.
Remove the bones from the stock. Make sure to get all of them out. Now, it's time to add the roux mixture. Add it to the simmering stock by large spoonfuls, stirring after each addition to dissolve, until you've added all of the roux mixture.
Add the sausage, chicken, and garlic to the pot and simmer for about 30 minutes. Turn of the heat and let sit for a few minutes. With a large spoon, remove any grease or oil which comes to the top. Don't worry if you pick up a little of the juices. After removing the oil, you can stir in the green onions. If you want, you can reserve some of them and sprinkle a few in the bowls for garnish. If your gumbo is thicker than you'd like, add a little warmed water or broth until it's the consistency you like. If the gumbo is thinner than you like, add a few more tablespoons of roux. Write your changes down and you'll have it perfect the next time you make it. Some people prefer thin gumbo and some like thick.
Serve the gumbo over rice. Allow guests to add gumbo file to their own bowls to suit their tastes. It's best if cooled and refrigerated and then served the next day. Gumbo is always better the next day.
Serves about 8-10 large gumbo bowls. You can look at your pot and see where the gumbo comes up on the pot and figure out how many quarts you have based on the size of the pot. Allow at least a 1.5 cups of gumbo per serving, minimum and a little more for guys.
I do not like okra or tomatoes in my gumbo. If you prefer to add some tomatoes and okra, do not use rotel tomatoes and do make sure the tomato pieces are cut to bite size. You can simmer those with the chicken and sausage. I would recommend cooking the okra a bit before adding it to the gumbo.
Do not use bay leaves and other assorted herbs. Gumbo doesn't need it.
Next, learn to make a roux!
This post was edited on 8/2/11 at 4:57 pm
Posted on 12/8/10 at 11:53 pm to Gris Gris
I found this chili recipe online and thought it was great... since we have had some cold weather its about that time.
Best Chili
Ingredients:
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
I used budweiser for the beer and simmered it for 3 hours... it is great..
i thought the Louisiana hot sauce was a little strange.. but i did it anyway.. i think next time i may use it and add a jalapeno pepper or two.
Best Chili
Ingredients:
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
I used budweiser for the beer and simmered it for 3 hours... it is great..
i thought the Louisiana hot sauce was a little strange.. but i did it anyway.. i think next time i may use it and add a jalapeno pepper or two.
Posted on 12/15/10 at 11:38 am to bryso
Tavolatim's recipe.
Short Ribs in Red Wine
Servings: 4
Notes: Left overs removed from bone and served warm on split kaiser rolls with sauce and horseradish mayonnaise...........mmmmmmmm good
1/4 cup olive oil
6 pounds beef short ribs
2 ribs celery, chopped
1 medium carrot, chopped
1 large onion, chopped
1/2 cup tomato paste
5 sprigs thyme
3 anchovy fillets, chopped
1 large bay leaf
1 head garlic, halved crosswise
1 quart chicken stock
2 cups red wine (dry)
1/3 cup white vinegar
1. Preheat oven to 325. Heat 2 tablespoons of olive oil in large enameled cast iron casserole. Season ribs with salt and pepper. Add half the ribs to casserole and cook over medium heat till brown, about 6 minutes. Transfer ribs to plate and repeat with remaining ribs.
2. In casserole dish, add celery, carrot, and onion. Cook till soft, about 7 minutes. Add tomato paste and cook, stirring, until glossy, about 2 minutes. Add thyme sprigs, anchovies, bay leaf, and garlic and cook, stirrring, 2 minutes. Add stock, wine, and vinegar and bring to a boil. Return ribs to casserole, cover, brase in oven till tender, about 3 hours.
3. Transfer ribs to a platter and strain braising liquid, pressing hard on solids. Skim fat. season with salt and pepper. Serve ribs with sauce.
Short Ribs in Red Wine
Servings: 4
Notes: Left overs removed from bone and served warm on split kaiser rolls with sauce and horseradish mayonnaise...........mmmmmmmm good
1/4 cup olive oil
6 pounds beef short ribs
2 ribs celery, chopped
1 medium carrot, chopped
1 large onion, chopped
1/2 cup tomato paste
5 sprigs thyme
3 anchovy fillets, chopped
1 large bay leaf
1 head garlic, halved crosswise
1 quart chicken stock
2 cups red wine (dry)
1/3 cup white vinegar
1. Preheat oven to 325. Heat 2 tablespoons of olive oil in large enameled cast iron casserole. Season ribs with salt and pepper. Add half the ribs to casserole and cook over medium heat till brown, about 6 minutes. Transfer ribs to plate and repeat with remaining ribs.
2. In casserole dish, add celery, carrot, and onion. Cook till soft, about 7 minutes. Add tomato paste and cook, stirring, until glossy, about 2 minutes. Add thyme sprigs, anchovies, bay leaf, and garlic and cook, stirrring, 2 minutes. Add stock, wine, and vinegar and bring to a boil. Return ribs to casserole, cover, brase in oven till tender, about 3 hours.
3. Transfer ribs to a platter and strain braising liquid, pressing hard on solids. Skim fat. season with salt and pepper. Serve ribs with sauce.
Posted on 12/17/10 at 9:35 am to Gris Gris
I made the Creole Okra from the 2nd page and put it over rice. The only difference I did was brown the sausage in the pan before adding the veggies but followed the rest like it says. It was incredible and will be a regular for me in the future.
Posted on 12/21/10 at 12:09 pm to Jsteven
This is so awesome, even people who say they don't like sweet potato will love it:
Scalloped Sweet Potatoes with Apples and Raisins
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
1. Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
2. Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
3. Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
4. Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
5. Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Scalloped Sweet Potatoes with Apples and Raisins
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
1. Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
2. Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
3. Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
4. Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
5. Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Posted on 12/21/10 at 5:57 pm to Stadium Rat
9 can Brunswick Stew in the Crock Pot:
1 can BBQ Beef
1 can BBQ Pork
1 can BBQ Chicken*
1 can tomato soup
1 can diced tomatoes
1 can cream style corn
1 can whole kernel corn (drained)
1 can lima beans (drained)
1 can potatoes (diced and drained)
1 medium to large onion (diced/chopped)
Add all ingredients to 4 qt or larger crock pot and cook for 8-10 hours.
Season as desired, using BBQ sauce, hot sauce, Tony Chachere's creole seasoning, etc.
Serve with cornbread muffins.
*If you can't find BBQ chicken, you can substitute plain chicken breast with BBQ sauce or use BBQ pork in place of the chicken.
1 can BBQ Beef
1 can BBQ Pork
1 can BBQ Chicken*
1 can tomato soup
1 can diced tomatoes
1 can cream style corn
1 can whole kernel corn (drained)
1 can lima beans (drained)
1 can potatoes (diced and drained)
1 medium to large onion (diced/chopped)
Add all ingredients to 4 qt or larger crock pot and cook for 8-10 hours.
Season as desired, using BBQ sauce, hot sauce, Tony Chachere's creole seasoning, etc.
Serve with cornbread muffins.
*If you can't find BBQ chicken, you can substitute plain chicken breast with BBQ sauce or use BBQ pork in place of the chicken.
Posted on 12/23/10 at 8:12 am to Vince
Char Grilled Oysters....Great for the Holidays (Posted on 12/23/10 at 7:59 a.m.)
--------------------------------------------------------------------------------
Here's a rendition I wrote down for a good friend in Kansas City to use over the holidays. It's an estimation of what I've been doing of late and is modeled after some of my favorite restaurant variations. Grab a sack of good oysters and have some fun.
Char Grilled Oysters
Ingredients:
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Method
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
--------------------------------------------------------------------------------
Here's a rendition I wrote down for a good friend in Kansas City to use over the holidays. It's an estimation of what I've been doing of late and is modeled after some of my favorite restaurant variations. Grab a sack of good oysters and have some fun.
Char Grilled Oysters
Ingredients:
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Method
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
This post was edited on 9/27/11 at 8:16 pm
Posted on 12/24/10 at 9:10 pm to OTIS2
Roasted Ducks with Sausage and Apples(I call it Duck Ville Platte)
Ingredients
2 or 3 nice picked,whole ducks
1 lb good smoked sausage
1 large apple,cored and diced fine
1 medium onion,diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt,red and black peppers
1 cup water or chicken stock
Method
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper.In a Dutch oven, brown the well on all sideson medium heat.Add onion,apple,garlic,sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR.(too good for SGR).
This recipe is awesome with a whole,picked speckled belly, too. Cook him for 3 hours per the above recipe.
Ingredients
2 or 3 nice picked,whole ducks
1 lb good smoked sausage
1 large apple,cored and diced fine
1 medium onion,diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt,red and black peppers
1 cup water or chicken stock
Method
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper.In a Dutch oven, brown the well on all sideson medium heat.Add onion,apple,garlic,sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR.(too good for SGR).
This recipe is awesome with a whole,picked speckled belly, too. Cook him for 3 hours per the above recipe.
This post was edited on 8/24/11 at 4:34 pm
Posted on 12/29/10 at 10:15 am to OTIS2
New Orleans Pickled Onions
Serve as appetizer, in salads or as meat accompaniment.
2 lbs small pickling onions
1/2 cup pure salt
3/4 cup sugar
2 tbs mustard seed or 4 teaspoons pickling spice
3 cups white vinegar
3 small hot red pepper pods or 1/8 teaspoon crushed red pepper flakes for each jar
beet juice
1. Cut off ends of onions. Cover onions with boiling water and let stand 3 minutes. Drain, then dip into cold water and peel.
2. Put onions in mixing bowl, sprinkle with salt and add cold water to cover. Cover loosely and let stand in a cool place for 12 to 18 hours. Drain, rinse, then drain well again.
3. Combine sugar, spice and vinegar in saucepan. Bring to a boil and simmer covered 15 minutes.
4. Pack onions into hot sterilized pint jars, filling to within 1/4 inch of top. Add one pepper or 1/8 teaspoon pepper flakes to each jar.
5. Add enough beet juice to the pickling liquid to tint pink and return to boil. Pour at once over onions, filling to 1/4 inch of top. Seal at once, then process in boiling water bath for 10 minutes.
6. Let onions stand at least 2 weeks to allow flavor to develop.
Yield: about 3 pints
Serve as appetizer, in salads or as meat accompaniment.
2 lbs small pickling onions
1/2 cup pure salt
3/4 cup sugar
2 tbs mustard seed or 4 teaspoons pickling spice
3 cups white vinegar
3 small hot red pepper pods or 1/8 teaspoon crushed red pepper flakes for each jar
beet juice
1. Cut off ends of onions. Cover onions with boiling water and let stand 3 minutes. Drain, then dip into cold water and peel.
2. Put onions in mixing bowl, sprinkle with salt and add cold water to cover. Cover loosely and let stand in a cool place for 12 to 18 hours. Drain, rinse, then drain well again.
3. Combine sugar, spice and vinegar in saucepan. Bring to a boil and simmer covered 15 minutes.
4. Pack onions into hot sterilized pint jars, filling to within 1/4 inch of top. Add one pepper or 1/8 teaspoon pepper flakes to each jar.
5. Add enough beet juice to the pickling liquid to tint pink and return to boil. Pour at once over onions, filling to 1/4 inch of top. Seal at once, then process in boiling water bath for 10 minutes.
6. Let onions stand at least 2 weeks to allow flavor to develop.
Yield: about 3 pints
Posted on 1/31/11 at 7:02 pm to Stadium Rat
Turnip Gratin Recipe .... a very good side dish (Posted on 1/31/11 at 6:54 p.m.)
--------------------------------------------------------------------------------
I did this last night. Ann Burrel's recipe. Very good with a steak.
Ingredients
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
I used dried thyme since mine has been dead since September.I also doubled the garlic and used a strong dash or red pepper. A surprising and fine dish. To ramp it up for company, I'd serve out of a round food mold.
--------------------------------------------------------------------------------
I did this last night. Ann Burrel's recipe. Very good with a steak.
Ingredients
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
I used dried thyme since mine has been dead since September.I also doubled the garlic and used a strong dash or red pepper. A surprising and fine dish. To ramp it up for company, I'd serve out of a round food mold.
This post was edited on 1/31/11 at 7:06 pm
Posted on 2/1/11 at 12:17 pm to OTIS2
Fast and easy Salsa
can of Rotel
cilantro
onion (optional)
salt
-Chop up cilantro (desired amount)
-Chop up onion (disired amount) I use about tbs per Rotel can
-Add chopped cilantro and onion to bowl and pour in Rotel.
-Mix and add salt to desired taste.
**add to blender if you like a smoother mix.
can of Rotel
cilantro
onion (optional)
salt
-Chop up cilantro (desired amount)
-Chop up onion (disired amount) I use about tbs per Rotel can
-Add chopped cilantro and onion to bowl and pour in Rotel.
-Mix and add salt to desired taste.
**add to blender if you like a smoother mix.
Posted on 2/1/11 at 12:22 pm to Crawdaddy
summer time picco de gallo
from the garden:
Tomato (lots)
cucumber
bellpepper
banana pepper
cilantro (optional) this is also good without
japaleno pepper
onion
lime
salt to tase
Chop up all above to consistancy you like and add to large bowl. Stir and mix. add salt to taste and lime juice. Longer it sits better it blends.
from the garden:
Tomato (lots)
cucumber
bellpepper
banana pepper
cilantro (optional) this is also good without
japaleno pepper
onion
lime
salt to tase
Chop up all above to consistancy you like and add to large bowl. Stir and mix. add salt to taste and lime juice. Longer it sits better it blends.
Posted on 2/1/11 at 12:30 pm to Crawdaddy
Squash
1 squash
1 zuchinni
1 Onion
cherry tomatoes
1 bell pepper
salt
black pepper
itialian seasoning
cap or so of Liquid crab boil
Stick of Butter
Add to pot:
Chopped squash that are in rings or cubes
chopped onion and bell pepper
cherry tomatoes
Stick of Butter
salt, pepper, itialian seasoning and cap or so of liquid crab boil.
stir and cook on low till soft and full of juice.
serve over pasta and soak up with french bread
1 squash
1 zuchinni
1 Onion
cherry tomatoes
1 bell pepper
salt
black pepper
itialian seasoning
cap or so of Liquid crab boil
Stick of Butter
Add to pot:
Chopped squash that are in rings or cubes
chopped onion and bell pepper
cherry tomatoes
Stick of Butter
salt, pepper, itialian seasoning and cap or so of liquid crab boil.
stir and cook on low till soft and full of juice.
serve over pasta and soak up with french bread
Posted on 2/5/11 at 8:49 am to Crawdaddy
Venison Marsala
Here's a fine recipe that I like to do for company or at the camp. . The measurements are estimated as it's more of a method than an exact dish, but it's a damn good one for the camp or a dinner party.
Venison Marsala
Ingredients:
2 lbs of Venison steak,sliced in 1/4 in slices
seasoned flour
3 T butter
3 T evoo
1.5 cups beef stock
1.5 cups dry Marsala wine
2 or 3 cloves of garlic,crushed
1 lb nice mushrooms sliced(baby bellas or restaurant mix)
1/2 cup or so heavy cream
minced parsley and/or green onion
pasta
parmesano reggiano cheese
Method
Slice your steaks thin and pound with a veal mallet. Season flour with salt and black pepper. Heat the oil and butter in a large skillet.Lightly dust the steaks with four and saute' over med heat until both sides are browned. Do not over cook and once browned, remove from the pan.Add the garlic and the mushrooms,briefly saute', then add the venison and the stock and wine over a med high heat. Reduce the liquid by 1/2, add some or all of the cream, shaking the pan to incorporate the sauce.Check the seasonings,add a bit of green onion,parsley, or both,and it's done.
To serve, roll a good pasta onto a meat fork, center the roll of pasta on the plate,place the meat and mushrooms around it with plenty of sauce. Top with a little cheese. This one's a contest winner.
Edit: You may need toadjust the stock and wine volume for this much venison.I add enough liquid to almost cover the meat, reduce over med to med high heat, and then add the cream to finish the sauce.
This post was edited on 2/5 at 8:47 am
Here's a fine recipe that I like to do for company or at the camp. . The measurements are estimated as it's more of a method than an exact dish, but it's a damn good one for the camp or a dinner party.
Venison Marsala
Ingredients:
2 lbs of Venison steak,sliced in 1/4 in slices
seasoned flour
3 T butter
3 T evoo
1.5 cups beef stock
1.5 cups dry Marsala wine
2 or 3 cloves of garlic,crushed
1 lb nice mushrooms sliced(baby bellas or restaurant mix)
1/2 cup or so heavy cream
minced parsley and/or green onion
pasta
parmesano reggiano cheese
Method
Slice your steaks thin and pound with a veal mallet. Season flour with salt and black pepper. Heat the oil and butter in a large skillet.Lightly dust the steaks with four and saute' over med heat until both sides are browned. Do not over cook and once browned, remove from the pan.Add the garlic and the mushrooms,briefly saute', then add the venison and the stock and wine over a med high heat. Reduce the liquid by 1/2, add some or all of the cream, shaking the pan to incorporate the sauce.Check the seasonings,add a bit of green onion,parsley, or both,and it's done.
To serve, roll a good pasta onto a meat fork, center the roll of pasta on the plate,place the meat and mushrooms around it with plenty of sauce. Top with a little cheese. This one's a contest winner.
Edit: You may need toadjust the stock and wine volume for this much venison.I add enough liquid to almost cover the meat, reduce over med to med high heat, and then add the cream to finish the sauce.
This post was edited on 2/5 at 8:47 am
This post was edited on 2/11/11 at 10:29 am
Posted on 2/5/11 at 5:55 pm to OTIS2
Homemade Mayonnaise
Simple and great. Into the micro food processor went 1 clove of garlic,1 egg yolk,1/2 t red pepper,@ 2T of lemon juice, and @ 1 T of seasoned rice wine vinegar. Cut on the processor and streamed in,slowly, 1 cup Canola oil. Gonna be killer on my oyster poboy.
Simple and great. Into the micro food processor went 1 clove of garlic,1 egg yolk,1/2 t red pepper,@ 2T of lemon juice, and @ 1 T of seasoned rice wine vinegar. Cut on the processor and streamed in,slowly, 1 cup Canola oil. Gonna be killer on my oyster poboy.
This post was edited on 5/21/11 at 12:35 pm
Posted on 2/10/11 at 2:01 pm to lsutiger_08
Have a recipe page on the OB also. 
Posted on 2/11/11 at 12:55 am to Cadello
Glassman's Grandmother's Braised Chicken in Sherry
Preheat your oven to 325.
Here we go. Braised chicken with sherry. Get a chicken cut into eight pieces, season with kosher salt and freshly ground black pepper. Brown in extra virgin olive oil and remove to a platter.
Add a julienned white onion, three cloves of minced garlic, a tablespoon of fresh thyme(bruised)and two bay leaves to the pot. Season with kosher salt and fresh ground pepper. Stir for about a minute until you can smell the garlic.
Add one cup of sherry to deglaze the pan and reduce by half. Add one and a half cups of low sodium, or homemade chicken stock(obviously preferable)and reduce by half. Add chicken back to the pot so the liquid is about half way up. Cover and put in preheated oven. Cook for about an hour to an hour and fifteen minutes. Remove pot from oven. Have a platter reserved.
Remove chicken to platter and on medium heat add about two tablespoons of butter and cook until melted. Once melted add a shot of sherry and bring to a simmer. Add a 1/4 cup of heavy cream and stir to combine. Pour over the chicken and garnish with fresh chopped flat leaf parsley.
Serve with your favorite side dish.
One thing I forgot is to add the drippings from the chicken after it was browned to the final cooking phase.
Preheat your oven to 325.
Here we go. Braised chicken with sherry. Get a chicken cut into eight pieces, season with kosher salt and freshly ground black pepper. Brown in extra virgin olive oil and remove to a platter.
Add a julienned white onion, three cloves of minced garlic, a tablespoon of fresh thyme(bruised)and two bay leaves to the pot. Season with kosher salt and fresh ground pepper. Stir for about a minute until you can smell the garlic.
Add one cup of sherry to deglaze the pan and reduce by half. Add one and a half cups of low sodium, or homemade chicken stock(obviously preferable)and reduce by half. Add chicken back to the pot so the liquid is about half way up. Cover and put in preheated oven. Cook for about an hour to an hour and fifteen minutes. Remove pot from oven. Have a platter reserved.
Remove chicken to platter and on medium heat add about two tablespoons of butter and cook until melted. Once melted add a shot of sherry and bring to a simmer. Add a 1/4 cup of heavy cream and stir to combine. Pour over the chicken and garnish with fresh chopped flat leaf parsley.
Serve with your favorite side dish.
One thing I forgot is to add the drippings from the chicken after it was browned to the final cooking phase.
Posted on 2/13/11 at 6:32 am to Gris Gris
Dutch Oven Doves
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
This post was edited on 2/13/11 at 10:16 am
Posted on 2/15/11 at 9:44 am to LSUballs
quote:
Dutch Oven Doves
Mr. Balls, you brought back some wonderful memories for me with this recipe. My Dad and I would dove hunt all morning and bring the doves home to Mom and she'd fix this recipe. Dad and I don't hunt as much anymore, he's getting older and I have a son of my own who's a non-hunter, but this recipe took me back a few years, thanks!
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