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Posted on 12/8/11 at 9:16 pm to Winkface
Sometimes I like this soup blended, as it is typically served. When I do it this way, I'll add some red lentils and maybe another small potato, since it thickens it up a little more. It's just fine unblended, too though, so either way... I also like to add some chicken sometimes to make it a little heartier. If you don't like the idea of the chicken, leave it out! Enjoy.
Mulligatwany:
1/2 cup clarified butter
2 large cloves garlic, minced
1 large onion, diced
2 green chiles, minced, seeds and ribs discarded (optional)
3 stalks celery, diced
2 carrots, peeled and diced
1 large potato, peeled and diced
3 tablespoons all-purpose flour
1 tablespoon yellow curry powder
1 tablespoon red curry powder
1.5 teaspoons garam masala
2 quarts chicken stock
2 apples, peeled and chopped
1/2 cup long grain rice
2 cooked, boned, skinned chicken breasts, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 tablespoon lemon juice
1 cup heavy cream or coconut milk, heated
In a large stock pot, saute garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam masala and continue to whisk until onions are slightly carmelized. Be careful not to burn your garlic here.
Add chicken stock, continue to whisk a bit, and bring to a boil.
Add apples, potato, salt, pepper, and thyme and continue to simmer around 30 minutes until potato is softened. Blend all contents here, if desired.
Add rice, chicken, and simmer until rice is cooked.
Stir in heated cream or coconut milk until blended.
Mulligatwany:
1/2 cup clarified butter
2 large cloves garlic, minced
1 large onion, diced
2 green chiles, minced, seeds and ribs discarded (optional)
3 stalks celery, diced
2 carrots, peeled and diced
1 large potato, peeled and diced
3 tablespoons all-purpose flour
1 tablespoon yellow curry powder
1 tablespoon red curry powder
1.5 teaspoons garam masala
2 quarts chicken stock
2 apples, peeled and chopped
1/2 cup long grain rice
2 cooked, boned, skinned chicken breasts, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 tablespoon lemon juice
1 cup heavy cream or coconut milk, heated
In a large stock pot, saute garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam masala and continue to whisk until onions are slightly carmelized. Be careful not to burn your garlic here.
Add chicken stock, continue to whisk a bit, and bring to a boil.
Add apples, potato, salt, pepper, and thyme and continue to simmer around 30 minutes until potato is softened. Blend all contents here, if desired.
Add rice, chicken, and simmer until rice is cooked.
Stir in heated cream or coconut milk until blended.
Posted on 12/15/11 at 7:28 pm to Winkface
Ernest's Famous Marinated Crab Claws
Ernest's Orleans Restaurant & Cocktail Lounge
I have two recipes. The first is one that was printed in The Shreveport Times. The second is a recipe my uncle got from a waiter there.
Recipe #1 (newspaper)
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 pods of garlic chopped
1 cup chopped parsley
2 cups Spanish olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 tablespoons of salt
1 tablespoon pepper
Chop first four ingredients as fine as possible with a proper chef's knife.
Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
Some decrease salt to 1 tablespoon and add 1 tablespoon Worchestershire sauce and 1/2 tsp tabasco.
Recipe #2 (via waiter - broken down into smaller serving size, which is in parentheses)
fresh crab claws
4 gallons olive oil (16 ounces)
4 gallons of white vinegar (16 ounces)
1 gallon Lea & Perrins (4 ounces)
1 gallon lemon juice (4 ounces)
1 large box of salt (1 ounce)
1 large box of pepper (1 ounce)
20 stalks of celery, ground (5 stalks)
20 bunches of green onions (5 bunches)
20 bunches of parsley (5 bunches)
In a flat dish arrange crab claws then sprinkle them with onions, celery, capers and parsley. Combine remaining ingredients in food processor or blender; blend well. Pour this over crab claws gently. Cover lightly and refrigerate for 12 to 24 hours shaking them from time to time.
Ernest's Orleans Restaurant & Cocktail Lounge
I have two recipes. The first is one that was printed in The Shreveport Times. The second is a recipe my uncle got from a waiter there.
Recipe #1 (newspaper)
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 pods of garlic chopped
1 cup chopped parsley
2 cups Spanish olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 tablespoons of salt
1 tablespoon pepper
Chop first four ingredients as fine as possible with a proper chef's knife.
Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
Some decrease salt to 1 tablespoon and add 1 tablespoon Worchestershire sauce and 1/2 tsp tabasco.
Recipe #2 (via waiter - broken down into smaller serving size, which is in parentheses)
fresh crab claws
4 gallons olive oil (16 ounces)
4 gallons of white vinegar (16 ounces)
1 gallon Lea & Perrins (4 ounces)
1 gallon lemon juice (4 ounces)
1 large box of salt (1 ounce)
1 large box of pepper (1 ounce)
20 stalks of celery, ground (5 stalks)
20 bunches of green onions (5 bunches)
20 bunches of parsley (5 bunches)
In a flat dish arrange crab claws then sprinkle them with onions, celery, capers and parsley. Combine remaining ingredients in food processor or blender; blend well. Pour this over crab claws gently. Cover lightly and refrigerate for 12 to 24 hours shaking them from time to time.
Posted on 12/19/11 at 8:20 am to Rohan2Reed
(no message)
This post was edited on 12/24/11 at 9:00 am
Posted on 12/20/11 at 4:11 pm to Stadium Rat
Any chance of adding pictures under some of the big recipes?
Posted on 12/20/11 at 5:53 pm to DStiger3224
CHY's Hot and Sour Soup
8 dried shiitake mushrooms
8 dried oyster mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup diced chicken
1 tbsp chopped fresh ginger
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
1 teaspoon rice vinegar (optional for extra sour)
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Soak the dried mushrooms in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms.
Put small amount of oil into bottom of saucepan. Brown fresh ginger, then add chicken to brown chicken.
Add the mushrooms, stock, and bamboo shoots to the saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
If not spicy enough, a drop or two of tabasco can be added.
8 dried shiitake mushrooms
8 dried oyster mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup diced chicken
1 tbsp chopped fresh ginger
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
1 teaspoon rice vinegar (optional for extra sour)
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Soak the dried mushrooms in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms.
Put small amount of oil into bottom of saucepan. Brown fresh ginger, then add chicken to brown chicken.
Add the mushrooms, stock, and bamboo shoots to the saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
If not spicy enough, a drop or two of tabasco can be added.
Posted on 12/22/11 at 6:06 pm to glassman
Jambalaya Calculator Version 6.3 Now Available!
This version, like the previous version adds more tabs. It also should be more accurate as far as fill levels. Please don't use any of the older versions - I've worked to increase accuracy with each new release.
The first new tab adds the Procedure for actually cooking the jambalaya.
The next new tab adds a bunch of Tips gleaned from the TigerDroppings Food and Drink Board and a few other sources on the net.
The next tab is a ton of useful Equivalents that I collected while researching for the calculator.
Lastly, the last tab has the official Gonzales Jambalaya Festival Rules. This is just for fun, you don't have to limit yourself to cooking only their way. After all, who wants to drag firewood to your tailgate?
Here is the download link, please let me know if it's not working.
Version 6.3
Always download and use the latest version.
This version, like the previous version adds more tabs. It also should be more accurate as far as fill levels. Please don't use any of the older versions - I've worked to increase accuracy with each new release.
The first new tab adds the Procedure for actually cooking the jambalaya.
The next new tab adds a bunch of Tips gleaned from the TigerDroppings Food and Drink Board and a few other sources on the net.
The next tab is a ton of useful Equivalents that I collected while researching for the calculator.
Lastly, the last tab has the official Gonzales Jambalaya Festival Rules. This is just for fun, you don't have to limit yourself to cooking only their way. After all, who wants to drag firewood to your tailgate?
Here is the download link, please let me know if it's not working.
Version 6.3
Always download and use the latest version.
This post was edited on 12/13/12 at 11:00 am
Posted on 12/23/11 at 3:40 pm to Winkface
About to make some of these and freeze them until Sunday 
.
Peanut Butter Balls
2 cups peanut butter
3 1/2 cups Rice Krispies cereal
1 box powdered sugar
1 stick butter, softened/room temperature
1 large bag semi sweet chocolate chips, melted
Cream butter & peanut butter. Mix in rice Krispies. Add in powdered sugar. Form into bite sized balls and freeze at least several hours or more. Dip 1/2 of each PB ball into melted semi sweet chocolate. Enjoy!
. Peanut Butter Balls
2 cups peanut butter
3 1/2 cups Rice Krispies cereal
1 box powdered sugar
1 stick butter, softened/room temperature
1 large bag semi sweet chocolate chips, melted
Cream butter & peanut butter. Mix in rice Krispies. Add in powdered sugar. Form into bite sized balls and freeze at least several hours or more. Dip 1/2 of each PB ball into melted semi sweet chocolate. Enjoy!
Posted on 12/23/11 at 4:20 pm to ladytiger118
What time on Sunday? 
I could eat like 50 of those.
Merry Christmas Lady. To your family as well.
I could eat like 50 of those.
Merry Christmas Lady. To your family as well.
Posted on 12/23/11 at 7:59 pm to glassman
Merry Christmas to you and your family glassman .
They're so easy to make and taste so good!
. They're so easy to make and taste so good!
Posted on 12/23/11 at 8:01 pm to ladytiger118
Happy Holidays. 
Posted on 12/24/11 at 2:53 pm to ladytiger118
Great recipe. I made the peanut butter balls this morning.
Posted on 12/24/11 at 3:26 pm to MSCoastTigerGirl
quote:
I made the peanut butter balls this morning.
Are they as good as they sound?
Posted on 12/24/11 at 3:33 pm to glassman
Yes they are.
I snuck and ate one early. They are still in the freezer.
I snuck and ate one early. They are still in the freezer.
Posted on 12/24/11 at 3:35 pm to MSCoastTigerGirl
quote:
I snuck and ate one early. They are still in the freezer.
Nice. Post more on here. We can be snobby at times, but this board is a good resource for cooking tips and restaurant reports/reviews.
Merry Christmas Coastie.
Posted on 12/24/11 at 3:40 pm to glassman
Merry Christmas to you too glass.
Posted on 12/24/11 at 10:35 pm to MSCoastTigerGirl
Glad you like 'em . I pride myself on my sweets and baking!!
. I pride myself on my sweets and baking!!Posted on 1/8/12 at 10:56 pm to Winkface
quick stuffed pork tenderloin:
1 whole tenderloin (1-1.5 lbs)
1 creole mix veggies tub
1 tbsp minced garlic
1 bottle of lawrys hawaiian marinade
slap ya mama
garlic powder
sweet dried basil
First, wash the tenderloin and pat dry. Get a cajun injector with a bigger needle because the marinade mix has seasoning flakes that would clog a regular injector needle. inject 1/4 tube every inch along the sides. two side to side on the top and bottom. slit the tenderloin longways down the middle full length. cut until you get about a half inch to the other side. flap open the tenderloin and rub an extremely light coat of the marinade on the whole inside of the tenderloin. then season with a half tablespoon of slap ya mama and a half tablespoon of garlic powder you may start this earlier but put a little olive oil in a pan and cook down about half the tub of creole mix in a skillet until wilted. add garlic a minute before creole mix is done. take a serving spoon and just apply and spread the creole mix evenly across the whole tenderloin. fold top half over and pinch the seam with toothpicks. coat top and bottom with slap ya mama, garlic powder and dried basil.
alum foil the inside of an oven pan and place the tenderloin in the oven for 30-35 minutes (likely 30) at 420 far.
Review: my wife hated my pork chops, and then proceeded to decide she doesent like pork in general. she loved the tenderloin and put down over half of the damn strap. lol.
The hawaiian injected marinade is whas really makes this thing taste great. and the veggies combined in the middle tasts like a sweet salsa infused with the marinade. outside was nice and lightly crusted also.
1 whole tenderloin (1-1.5 lbs)
1 creole mix veggies tub
1 tbsp minced garlic
1 bottle of lawrys hawaiian marinade
slap ya mama
garlic powder
sweet dried basil
First, wash the tenderloin and pat dry. Get a cajun injector with a bigger needle because the marinade mix has seasoning flakes that would clog a regular injector needle. inject 1/4 tube every inch along the sides. two side to side on the top and bottom. slit the tenderloin longways down the middle full length. cut until you get about a half inch to the other side. flap open the tenderloin and rub an extremely light coat of the marinade on the whole inside of the tenderloin. then season with a half tablespoon of slap ya mama and a half tablespoon of garlic powder you may start this earlier but put a little olive oil in a pan and cook down about half the tub of creole mix in a skillet until wilted. add garlic a minute before creole mix is done. take a serving spoon and just apply and spread the creole mix evenly across the whole tenderloin. fold top half over and pinch the seam with toothpicks. coat top and bottom with slap ya mama, garlic powder and dried basil.
alum foil the inside of an oven pan and place the tenderloin in the oven for 30-35 minutes (likely 30) at 420 far.
Review: my wife hated my pork chops, and then proceeded to decide she doesent like pork in general. she loved the tenderloin and put down over half of the damn strap. lol.
The hawaiian injected marinade is whas really makes this thing taste great. and the veggies combined in the middle tasts like a sweet salsa infused with the marinade. outside was nice and lightly crusted also.
Posted on 1/15/12 at 9:44 pm to Winkface
Is there a place to find the first 3 versions of the recipe book?
Posted on 1/16/12 at 12:01 pm to damonster
The latest version includes all previous versions.
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