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Started By
Message
re: TD.com Recipes and Recipe Book Thread
Posted on 2/17/11 at 4:38 pm to MissTiger91
Posted on 2/17/11 at 4:38 pm to MissTiger91
Tony’s Original Creole Seasoning
26 oz box free flowing salt
1 ½ oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz MSG
For seafood, to HALF of the recipe above,add
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil
Source:
Tony Chachere's Cajun Country Cookbook, 8th printing, 1977.
26 oz box free flowing salt
1 ½ oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz MSG
For seafood, to HALF of the recipe above,add
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil
Source:
Tony Chachere's Cajun Country Cookbook, 8th printing, 1977.
1
Posted on 3/10/11 at 8:04 pm to Stadium Rat
In another thread, several people mentioned that they like Cousin's Creole Tomato Salad Dressing. Here is my copycat recipe you can try. The original product only had these 4 ingredients, but now the formula has been changed to prolong shelf life (according to a friend that knows the maker). The garlic, being raw, gives the dressing a nice "bite".
Cousin's Creole Tomato Salad Dressing
4 cups mayonnaise
6 oz chopped tomato
1/2 cup peeled garlic cloves
1 tbsp black pepper
Put all ingredients in a food processor and process until smooth.
Cousin's Creole Tomato Salad Dressing
4 cups mayonnaise
6 oz chopped tomato
1/2 cup peeled garlic cloves
1 tbsp black pepper
Put all ingredients in a food processor and process until smooth.
Posted on 3/15/11 at 12:51 pm to SELUBoi
1 onion
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
4 whole skinless, boneless chicken breasts
DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
4 whole skinless, boneless chicken breasts
DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
This post was edited on 3/16/11 at 5:02 pm
Posted on 3/15/11 at 12:56 pm to ddsmit
Sorry guys this was supposed to be a reply to CELUBoi for a recipe for Taco Soup. I'll try to do better.
Posted on 3/16/11 at 6:30 am to ddsmit
Just edit your post. This ain't the OT.
Posted on 3/18/11 at 11:40 am to Benchwarmer
Crawfish Monica -
A Jazzfest favorite
Quick and Simple From Kajungee
1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick of butter (Do not use margarine.)
1 pint of half-and-half
1 good-sized bunch green onions, chopped (tops, too)
3 - 10 cloves garlic, chopped (to your taste)
Creole seasoning to taste (or 1 - 2 tbsp.)
1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. If you've boiled your own crawfish, save the fat and add it in as well.
Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
A Jazzfest favorite
Quick and Simple From Kajungee
1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick of butter (Do not use margarine.)
1 pint of half-and-half
1 good-sized bunch green onions, chopped (tops, too)
3 - 10 cloves garlic, chopped (to your taste)
Creole seasoning to taste (or 1 - 2 tbsp.)
1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. If you've boiled your own crawfish, save the fat and add it in as well.
Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
Posted on 3/26/11 at 10:20 am to lsutiger_08
It was suggested I add this by other posters:
HubbaBubba's Prime Rib Recipe
I'm on an iPad and it just takes too long to write out a full recipe. Let's just start with this: I purchase my meat from a true butcher's shop by calling him and ordering in a prime piece of roast and having him crack the ribs. I have one of those small refrigerators you see in the appliance section of Home Depot. I dry pat the roast and rub it with a mixture of sugar and kosher smoked sea salt and over with cheesecloth. I then let this sit it that fridge, by itself, on a rack over a plate (to catch drippings to discard daily) at 38 degrees, for 7 days.
The combination of dry aging and small amount of sugar ( not very much, only about two teaspoons total mixed with about five tablespoons of the salt) breaks down the fibrous tissues and creates a very beefy flavor.
When ready to cook, pre-heat oven to 500. Trim the roast of the dried meat and fat, leave the good fat. Allow to cone to room temp for two hours. I make a mixture of very course black pepper, red pepper, sugar and smoked sea salt. I make a butter and garlic juice marinade and inject the roast (only about a teaspoon every shot and only about 10 shots into the meat (you want this to enhance the flavor, not over- power it). Dry pat the meat then use the rub mixture. Place on baking pan in the hot oven and allow to sear for 15 minutes max. Reduce heat to 195 degrees and cook for about 45 minutes per pound. I usually cook about a seven to eight pound roast but by the time it ages it's down to around six to six and a half pounds, so the cooking time is usually around 4.5 - 5 hours. Check with a meat thermometer. I like the center at about 125 - 130 degrees. I let it sit for about 15 - 20 minutes before carving. This allows the meat to go through the final cooking process and finalizes the softening of the fibers. Don't cover with foil as this will increase temp and retard the process.
I deglaze the roasting pan and use the drippings to make an au jus or a yorkshire pudding, but usually an au jus.
My horseradish sauce is a mix of sour cream, fat-free mayo, lemon juice and ground horseradish. My secret recipe that everybody asks me and I never divulge (but for my friends here will trust you to keep to yourselves!) is to grind up two beef bullion cubes and mix into the sauce and allow it to sit overnight. The beef flavor mixes wonderfully with the horseradish and lemon and is a crowd pleaser.
HubbaBubba's Prime Rib Recipe
I'm on an iPad and it just takes too long to write out a full recipe. Let's just start with this: I purchase my meat from a true butcher's shop by calling him and ordering in a prime piece of roast and having him crack the ribs. I have one of those small refrigerators you see in the appliance section of Home Depot. I dry pat the roast and rub it with a mixture of sugar and kosher smoked sea salt and over with cheesecloth. I then let this sit it that fridge, by itself, on a rack over a plate (to catch drippings to discard daily) at 38 degrees, for 7 days.
The combination of dry aging and small amount of sugar ( not very much, only about two teaspoons total mixed with about five tablespoons of the salt) breaks down the fibrous tissues and creates a very beefy flavor.
When ready to cook, pre-heat oven to 500. Trim the roast of the dried meat and fat, leave the good fat. Allow to cone to room temp for two hours. I make a mixture of very course black pepper, red pepper, sugar and smoked sea salt. I make a butter and garlic juice marinade and inject the roast (only about a teaspoon every shot and only about 10 shots into the meat (you want this to enhance the flavor, not over- power it). Dry pat the meat then use the rub mixture. Place on baking pan in the hot oven and allow to sear for 15 minutes max. Reduce heat to 195 degrees and cook for about 45 minutes per pound. I usually cook about a seven to eight pound roast but by the time it ages it's down to around six to six and a half pounds, so the cooking time is usually around 4.5 - 5 hours. Check with a meat thermometer. I like the center at about 125 - 130 degrees. I let it sit for about 15 - 20 minutes before carving. This allows the meat to go through the final cooking process and finalizes the softening of the fibers. Don't cover with foil as this will increase temp and retard the process.
I deglaze the roasting pan and use the drippings to make an au jus or a yorkshire pudding, but usually an au jus.
My horseradish sauce is a mix of sour cream, fat-free mayo, lemon juice and ground horseradish. My secret recipe that everybody asks me and I never divulge (but for my friends here will trust you to keep to yourselves!) is to grind up two beef bullion cubes and mix into the sauce and allow it to sit overnight. The beef flavor mixes wonderfully with the horseradish and lemon and is a crowd pleaser.
Posted on 3/26/11 at 10:25 pm to HubbaBubba
Nice, HB. thanks
Posted on 4/3/11 at 6:39 pm to HubbaBubba
quote:
My horseradish sauce is a mix of sour cream, fat-free mayo, lemon juice and ground horseradish. My secret recipe that everybody asks me and I never divulge (but for my friends here will trust you to keep to yourselves!) is to grind up two beef bullion cubes and mix into the sauce and allow it to sit overnight. The beef flavor mixes wonderfully with the horseradish and lemon and is a crowd pleaser.
this entire post sounds delicious.
Any way you could spill the beans on the ratio of sour cream to mayo on the sauce??
TIA
Posted on 4/4/11 at 8:15 am to lsutiger_08
SMOKED SALMON (GRILL OR ELECTRIC SMOKER)
If your fish has skin on it, then slice the fillet in strips about 3/4" wide perpendicular to the backbone. Cut all the way through the fish, but not through the skin. If your fish doesnt have skin, then just cut all the way through.
Make a brine consisting of 3 cups brown sugar and 1 cup non iodized salt (adding garlic and ginger to this mixture makes it even better, but not required). Cover the salmon with this brine and let it sit for 8-10 hours. It will turn into a thick syrup. After 8-10 hours has passed. remove the fish from the brine and rinse it off. Then pat it dry. Once dry, allow the fish to sit in a well ventilated area for another hour or two. It should turn firm and sticky on the outside. YOu can sprinkle on some peppercorn at this point if youd like.
Get your grill burning at about 150-160defF and try to keep it there. It won’t hurt if it gets higher. I’ve gotten up to 200 at times, but I wouldn’t let it stay there for too long. A gas grill is obviously much easier, but I’ve done it with charcoal. An electric smoker is the best way to go though. After a few hours, it’s OK to let the temp drop to 120-130 or so. This is a very inexact thing, so I’m only pointing out the things that have worked for me. After doing this once, you’ll know what to do differently next time, if anything.
Soak your wood chips for a while in water, then wrap them in aluminum foil. Punch holes in the foil to let the smoke out. You don’t need to have a constant supply of smoke. Two or maybe three packets should be enough for the entire duration (4-10 hrs). A packet is a normal sized handful- it doesn’t take much. Obviously you want to place the packet where it will barely get hot enough to burn. Even when the first one burns out, let the fish sit in the heat for a while before adding the next packet of chips.
You can probably start sampling the fish after about 1.5hrs…but it can stay in the grill smoking almost indefinitely. I’ve done it for over 12 hours before. The longer the better IMO, but it’s a matter of taste. It gets more like jerky (dryer), but without the shrinkage as time goes on. If you plan to serve this as a meal, then leave it smoking for 2-3 hours. If it will be an appetizer or snack, then leave it on longer. Taste it every hour or so.
I suggest putting the fish in a flat baking pan while in the grill because of the oil produced. You can just empty the pan when theres too much oil then put it back in. Otherwise, this stuff will stink up your grill. Or, if you have a double decker grill, put a catch tray under the fish.
After your fish has been smoking for about two hours, brush a glaze over it. The glaze I use is a one to one mixture of whiskey and waffle syrup. Heat it up so the alcohol evaporates and it mixes better. Brush more of this stuff on when the fish is done smoking.
You should use apple, alder, or cherry wood chips- get it online if you have to. It’s hard to find anything other than mesquite and hickory around here. I have never tried it with either of these, but the wood does make a difference. Most people suggest not doing it with these two types of wood, but I don’t think it would be all that bad.
Other options for brining are to dissolve as much brown sugar as possible into slightly heated soy or terriyaki sauce and let the fish soak for 10-12 hours. Add garlic and ginger to brine.
As I type this, I have two thick fillets sliced sandwich style in the smoker. Once theyve been in there for about 1.5hrs, I will put a shrimp stuffing between the layers and let it smoke for another hour or so. This is my first attempt at stuffed smoked salmon. The good news is that even if the stuffing isnt so good, I know the fish will be and its easy to remove the stuffing.
If your fish has skin on it, then slice the fillet in strips about 3/4" wide perpendicular to the backbone. Cut all the way through the fish, but not through the skin. If your fish doesnt have skin, then just cut all the way through.
Make a brine consisting of 3 cups brown sugar and 1 cup non iodized salt (adding garlic and ginger to this mixture makes it even better, but not required). Cover the salmon with this brine and let it sit for 8-10 hours. It will turn into a thick syrup. After 8-10 hours has passed. remove the fish from the brine and rinse it off. Then pat it dry. Once dry, allow the fish to sit in a well ventilated area for another hour or two. It should turn firm and sticky on the outside. YOu can sprinkle on some peppercorn at this point if youd like.
Get your grill burning at about 150-160defF and try to keep it there. It won’t hurt if it gets higher. I’ve gotten up to 200 at times, but I wouldn’t let it stay there for too long. A gas grill is obviously much easier, but I’ve done it with charcoal. An electric smoker is the best way to go though. After a few hours, it’s OK to let the temp drop to 120-130 or so. This is a very inexact thing, so I’m only pointing out the things that have worked for me. After doing this once, you’ll know what to do differently next time, if anything.
Soak your wood chips for a while in water, then wrap them in aluminum foil. Punch holes in the foil to let the smoke out. You don’t need to have a constant supply of smoke. Two or maybe three packets should be enough for the entire duration (4-10 hrs). A packet is a normal sized handful- it doesn’t take much. Obviously you want to place the packet where it will barely get hot enough to burn. Even when the first one burns out, let the fish sit in the heat for a while before adding the next packet of chips.
You can probably start sampling the fish after about 1.5hrs…but it can stay in the grill smoking almost indefinitely. I’ve done it for over 12 hours before. The longer the better IMO, but it’s a matter of taste. It gets more like jerky (dryer), but without the shrinkage as time goes on. If you plan to serve this as a meal, then leave it smoking for 2-3 hours. If it will be an appetizer or snack, then leave it on longer. Taste it every hour or so.
I suggest putting the fish in a flat baking pan while in the grill because of the oil produced. You can just empty the pan when theres too much oil then put it back in. Otherwise, this stuff will stink up your grill. Or, if you have a double decker grill, put a catch tray under the fish.
After your fish has been smoking for about two hours, brush a glaze over it. The glaze I use is a one to one mixture of whiskey and waffle syrup. Heat it up so the alcohol evaporates and it mixes better. Brush more of this stuff on when the fish is done smoking.
You should use apple, alder, or cherry wood chips- get it online if you have to. It’s hard to find anything other than mesquite and hickory around here. I have never tried it with either of these, but the wood does make a difference. Most people suggest not doing it with these two types of wood, but I don’t think it would be all that bad.
Other options for brining are to dissolve as much brown sugar as possible into slightly heated soy or terriyaki sauce and let the fish soak for 10-12 hours. Add garlic and ginger to brine.
As I type this, I have two thick fillets sliced sandwich style in the smoker. Once theyve been in there for about 1.5hrs, I will put a shrimp stuffing between the layers and let it smoke for another hour or so. This is my first attempt at stuffed smoked salmon. The good news is that even if the stuffing isnt so good, I know the fish will be and its easy to remove the stuffing.
Posted on 4/30/11 at 8:30 am to lsutiger_08
Kentucky Pie (or Kentucky Derby Pie depending on who you ask)
1/2 cup of butter
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chocolate chips
3/4 cup of pecans or walnuts (I usually go with pecans)
2 tablespoons of good bourbon
"9 pie shell (recipe of your choosing)
Cream together butter and sugar. Combine with other ingredients in large bowl (mix well, but do not blend). Pour filling into "9 pie crust. Bake on 375 degrees for 45 minutes or until brown.
Best if enjoyed with a big ol' scoop of vanilla ice cream while warm out of the oven.
1/2 cup of butter
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chocolate chips
3/4 cup of pecans or walnuts (I usually go with pecans)
2 tablespoons of good bourbon
"9 pie shell (recipe of your choosing)
Cream together butter and sugar. Combine with other ingredients in large bowl (mix well, but do not blend). Pour filling into "9 pie crust. Bake on 375 degrees for 45 minutes or until brown.
Best if enjoyed with a big ol' scoop of vanilla ice cream while warm out of the oven.
This post was edited on 4/30/11 at 8:32 am
Posted on 4/30/11 at 4:00 pm to BluegrassBelle
The simplest way to make a Hurricaneis to buy the Pat O's powdered of bottled mix, but if you want to go for "authentic", here you go:
Pat O's Original (?) Hurricane
2 oz amber rum
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 tsp superfine sugar
1/2 tsp grenadine
Juice of 1/2 lime
Cherries and orange slice to garnish
Ice cubes
In a cocktail shaker mix the rum, passion fruit juice and sugar until sugar is dissolved. Add the grenadine, and lemon juice and stir to combine. Add the ice cubes and shake. Strain Hurricane into a cocktail glass. Garnish with orange and cherries.
Hurricane II
1 oz fresh-squeezed lemon juice
4 oz dark rum
4 oz passion fruit syrup
Crushed ice
Orange and/or lime slice
1 Maraschino Cherry
In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes and then strain into a tall glass or hurricane glass.
Garnish with an orange and/or lime slices and a maraschino cherry.
Hurricane III
1 oz Light Rum
1 oz Dark Rum
1 Tbs Passion Fruit Syrup
2 tsp Lime Juice
1 tsp Superfine Sugar
Pour all ingredients into a shaker filled with ice. Shake thoroughly and strain into a cocktail glass. All sugar should have dissolved, and should not be sticking to the ice cubes in the shaker. If passion fruit syrup is unavailable, you can substitute a tablespoon of passion fruit sorbet and grenadine.
Passion Fruit Syrup
Ripe passion fruits look dry and very wrinkled. If you can't find them, look for frozen pulp at Latin markets.
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead). Keep chilled.
Yield: about 1 1/2 cups
Pat O's Original (?) Hurricane
2 oz amber rum
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 tsp superfine sugar
1/2 tsp grenadine
Juice of 1/2 lime
Cherries and orange slice to garnish
Ice cubes
In a cocktail shaker mix the rum, passion fruit juice and sugar until sugar is dissolved. Add the grenadine, and lemon juice and stir to combine. Add the ice cubes and shake. Strain Hurricane into a cocktail glass. Garnish with orange and cherries.
Hurricane II
1 oz fresh-squeezed lemon juice
4 oz dark rum
4 oz passion fruit syrup
Crushed ice
Orange and/or lime slice
1 Maraschino Cherry
In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes and then strain into a tall glass or hurricane glass.
Garnish with an orange and/or lime slices and a maraschino cherry.
Hurricane III
1 oz Light Rum
1 oz Dark Rum
1 Tbs Passion Fruit Syrup
2 tsp Lime Juice
1 tsp Superfine Sugar
Pour all ingredients into a shaker filled with ice. Shake thoroughly and strain into a cocktail glass. All sugar should have dissolved, and should not be sticking to the ice cubes in the shaker. If passion fruit syrup is unavailable, you can substitute a tablespoon of passion fruit sorbet and grenadine.
Passion Fruit Syrup
Ripe passion fruits look dry and very wrinkled. If you can't find them, look for frozen pulp at Latin markets.
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead). Keep chilled.
Yield: about 1 1/2 cups
Posted on 4/30/11 at 5:11 pm to Stadium Rat
was asked to bring this over here...
Dad's Homemade BBQ Sauce
8 Slices bacon, cut into small pieces
1 Large onion, cut into small dice
1 Large green bell pepper, cut into small dice
2 cans diced tomatoes
1 tablespoon garlic powder
24 ounces apple cider vinegar
2 tablespoons fresh cilantro, chopped
36 ounces chili sauce
1 small can tomato paste
1 cup brown sugar
4 tablespoons chili powder
12 ounces honey
Fry bacon for 3-4 minutes, then add onions and peppers and saute for an additional 3-4 minutes. Add tomatoes, garlic powder and vinegar, bring to a boil and let simmer to reduce by about 1/2, about an hour.
Add remaining ingredients, stir to combine, bring back to a boil. Lower heat to a simmer for an additional hour.
enjoy.
Dad's Homemade BBQ Sauce
8 Slices bacon, cut into small pieces
1 Large onion, cut into small dice
1 Large green bell pepper, cut into small dice
2 cans diced tomatoes
1 tablespoon garlic powder
24 ounces apple cider vinegar
2 tablespoons fresh cilantro, chopped
36 ounces chili sauce
1 small can tomato paste
1 cup brown sugar
4 tablespoons chili powder
12 ounces honey
Fry bacon for 3-4 minutes, then add onions and peppers and saute for an additional 3-4 minutes. Add tomatoes, garlic powder and vinegar, bring to a boil and let simmer to reduce by about 1/2, about an hour.
Add remaining ingredients, stir to combine, bring back to a boil. Lower heat to a simmer for an additional hour.
enjoy.Posted on 5/9/11 at 10:29 pm to SCUBABlake
Plantation Cookbook Crawfish Etouffee
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 tbs lemon juice
1 tbs grated lemon rind
1/4 cup minced parsley
2 tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
1. Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. Saute, uncovered, over medium flame for 30 minutes.
2. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Turn off fire.
3. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
4. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice or in ramekins with French bread.
5. If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
Source: The Plantation Cookbook, Junior League of N.O.
Gumbo Shop's Crawfish Etouffee
Simple and quick to prepare, especially now with the availability of peeled crawfish tails. Be sure to use fresh ones that have not been frozen or rinsed. If not available from your local fish market, try mail order sources.
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt (or to taste)
1 tsp paprika
1/2 tsp Tabasco sauce
1 1/4 cups crawfish, shrimp or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 tbs chopped parsley
1. Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter
2. Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell peppers are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for two minutes.
3. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions,and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice.
Servings: 4
Author: Richard Stewart
Source: Gumbo Shop: A New Orleans Restaurant Cookbook
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 tbs lemon juice
1 tbs grated lemon rind
1/4 cup minced parsley
2 tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
1. Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. Saute, uncovered, over medium flame for 30 minutes.
2. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Turn off fire.
3. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
4. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice or in ramekins with French bread.
5. If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
Source: The Plantation Cookbook, Junior League of N.O.
Gumbo Shop's Crawfish Etouffee
Simple and quick to prepare, especially now with the availability of peeled crawfish tails. Be sure to use fresh ones that have not been frozen or rinsed. If not available from your local fish market, try mail order sources.
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt (or to taste)
1 tsp paprika
1/2 tsp Tabasco sauce
1 1/4 cups crawfish, shrimp or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 tbs chopped parsley
1. Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter
2. Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell peppers are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for two minutes.
3. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions,and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice.
Servings: 4
Author: Richard Stewart
Source: Gumbo Shop: A New Orleans Restaurant Cookbook
This post was edited on 5/9/11 at 10:31 pm
Posted on 5/20/11 at 9:06 am to Stadium Rat
Try this for Brussels Spouts...best ever.
Sauteed Brussels Sprouts
Ingredients:
@1lb. of Brussels Srouts
1 medium shallot,minced
3 T. unsalted butter
3 T. Extra Virgin Olive Oil(probably a few more T. will be recquired to finish the dish)
Sea salt and fresh pepper to taste
Method
Melt the butter and 1 T of olive oil in a good oven proof skillet. Add the shallot and saute over med heat until translucent. Add the Brussels Sprouts and remaining olive oil. Cut heat to med high and toss well. Add more oil if needed, and saute until a bit of carmelization occurs and sprouts are getting tender but not too soft. Pop in a 400 degree oven for 4 or 5 minutes if you wish(with a few more T. of oil if the dish appears a bit dry). Season to taste with fresh pepper and sea salt. Darn good side for a steak.
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Sauteed Brussels Sprouts
Ingredients:
@1lb. of Brussels Srouts
1 medium shallot,minced
3 T. unsalted butter
3 T. Extra Virgin Olive Oil(probably a few more T. will be recquired to finish the dish)
Sea salt and fresh pepper to taste
Method
Melt the butter and 1 T of olive oil in a good oven proof skillet. Add the shallot and saute over med heat until translucent. Add the Brussels Sprouts and remaining olive oil. Cut heat to med high and toss well. Add more oil if needed, and saute until a bit of carmelization occurs and sprouts are getting tender but not too soft. Pop in a 400 degree oven for 4 or 5 minutes if you wish(with a few more T. of oil if the dish appears a bit dry). Season to taste with fresh pepper and sea salt. Darn good side for a steak.
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This post was edited on 8/17/11 at 3:02 pm
Posted on 5/20/11 at 3:36 pm to OTIS2
From that cute bobble head, Spicy Mussels and Clams with Linguine
Ingredients
1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Sauce:
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned
Directions
Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
Mods: Use 2x red pepper and crank up the garlic.
Ingredients
1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Sauce:
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned
Directions
Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
Mods: Use 2x red pepper and crank up the garlic.
This post was edited on 5/21/11 at 12:44 pm
Posted on 5/21/11 at 12:43 pm to OTIS2
Here is a little project I've been working on - the Jambalaya Calculator.
Maybe this will help cut down on all the questions about how much rice do I need, or how big a pot do I need, or how many people can I feed, etc.
The pink cells are editable. This allows you to input the ratios you've always used, and scale them up or down for the amount of jambalaya you need. It makes it easy to play around with "what if?" scenarios.
WARNING: Version 1 does not contain a valid recipe. If you try to use the amounts that I just randomly happened to leave in those cells, the pot may overflow and it may taste crappy. You were warned about version 1.
The idea for this was for you to input a recipe and then play around with it.
Thanks to pochejp for letting me bounce some ideas off him.
And take note I did NOT include a column for tomatoes, because I didn't want to restart that war.
Maybe this will help cut down on all the questions about how much rice do I need, or how big a pot do I need, or how many people can I feed, etc.
The pink cells are editable. This allows you to input the ratios you've always used, and scale them up or down for the amount of jambalaya you need. It makes it easy to play around with "what if?" scenarios.
WARNING: Version 1 does not contain a valid recipe. If you try to use the amounts that I just randomly happened to leave in those cells, the pot may overflow and it may taste crappy. You were warned about version 1.
The idea for this was for you to input a recipe and then play around with it.
Thanks to pochejp for letting me bounce some ideas off him.
And take note I did NOT include a column for tomatoes, because I didn't want to restart that war.
This post was edited on 9/19/11 at 1:46 pm
Posted on 6/8/11 at 6:15 am to Stadium Rat
Made this with yellowfin steaks last night, and it was without a doubt, the best tuna I have ever prepared, and I am hard pressed to remember any better eating out:
Avocado, Ginger and Lime Tuna
Avocado, Ginger and Lime Tuna
Posted on 6/14/11 at 1:59 pm to Icansee4miles
for the Ethiopian food lovers on F&D.
I watched as my friend made this and wrote down everything she said/did.
Doro Wat
1-2 kilo onion, diced
2 Tbsp Ethiopian Paprika*
4 Tbsp Oil (I had sunflower, so that's what she used)
1 tsp Salt
Whole Chicken**, quartered and remove skin
Boiled Egg(s), peeled
cook onions without the oil until they're "smooth" (ie translucent). Add oil, paprika and salt. Cook for 30 minutes. Add enough water to cover the onions, and let it come to a boil. Add chicken w/o the skin
Cook for another 15 minutes
add peeled boiled eggs- as many as you want, but it was always just one when i was served this because the egg goes to the guest of honor.
*thats the amount for whiteys, Ethiopians use about 2 cups
**she cleans the chicken by soaking it in water with juice of 1 lemon and 1 tsp salt. idk if this is necessary in the US, but i figure she did it so i'll do it too
I watched as my friend made this and wrote down everything she said/did.
Doro Wat
1-2 kilo onion, diced
2 Tbsp Ethiopian Paprika*
4 Tbsp Oil (I had sunflower, so that's what she used)
1 tsp Salt
Whole Chicken**, quartered and remove skin
Boiled Egg(s), peeled
cook onions without the oil until they're "smooth" (ie translucent). Add oil, paprika and salt. Cook for 30 minutes. Add enough water to cover the onions, and let it come to a boil. Add chicken w/o the skin
Cook for another 15 minutes
add peeled boiled eggs- as many as you want, but it was always just one when i was served this because the egg goes to the guest of honor.
*thats the amount for whiteys, Ethiopians use about 2 cups
**she cleans the chicken by soaking it in water with juice of 1 lemon and 1 tsp salt. idk if this is necessary in the US, but i figure she did it so i'll do it too
Posted on 7/16/11 at 1:05 pm to mus289
Tuna fish gravy.. all my friends loved it..
Chicken broth, 1 can Tuna, some flour & water..
salt & pepper to taste..
Serve with biscuits..
Chicken broth, 1 can Tuna, some flour & water..
salt & pepper to taste..
Serve with biscuits..
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