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Message
re: The Best Dish You've Ever Cooked
Posted on 10/11/11 at 12:53 pm to Ole Geauxt
Posted on 10/11/11 at 12:53 pm to Ole Geauxt
quote:
i was gonna be ugly and say something about airing those things up, but, i'm not gonna say anything..
Good decision.
0
Posted on 10/11/11 at 1:45 pm to TypoKnig
BBQ shrimp- made my own crab n shrimp stock and infused it into my compound butter. I was suprised how good it was.
Parm n garlic frites- made last night. Cut my own fries little thinker than shoestrings. Straight from fryer tossed with kosher salt, pepper, fresh grated Parmesan cheese, garlic, touch of truffle oil. Freaking delish.
Parm n garlic frites- made last night. Cut my own fries little thinker than shoestrings. Straight from fryer tossed with kosher salt, pepper, fresh grated Parmesan cheese, garlic, touch of truffle oil. Freaking delish.
Posted on 10/11/11 at 1:49 pm to BayouBlitz
quote:
Recipe? This is a dish I have struggled with a few times, to get just right.
I've never done an exact recipe... but it's basically a bottle of italian dressing, a bottle of lemon pepper marinade, two sticks of butter, 4 lemons halved and squeezed and then left in the mix, a few cloves of minced garlic, and then about two pounds of shrimp.
Throw them on a BBQ pit in a metal oven pan and stir until the shrimp are fully cooked.
Oddly enough I've always found that frozen shrimp peel the easiest. Fresh shrimp for the guy on the side of the road are usually a bitch to peel.
Posted on 10/11/11 at 1:58 pm to Boondock544
quote:
Parm n garlic frites- made last night. Cut my own fries little thinker
Is this a combination of thinner and thicker? So, like normal?
Posted on 10/11/11 at 1:59 pm to TypoKnig
Some slop that had deer, squirrel, duck, rabbit, and dove in it. Cooked it kinda like a sauce piquant. Not sure what the hell you would call it, but it went damn good with some rice and white beans.
Posted on 10/11/11 at 2:01 pm to LSUBoo
quote:
I've never done an exact recipe... but it's basically a bottle of italian dressing, a bottle of lemon pepper marinade, two sticks of butter, 4 lemons halved and squeezed and then left in the mix, a few cloves of minced garlic, and then about two pounds of shrimp.
Throw them on a BBQ pit in a metal oven pan and stir until the shrimp are fully cooked.
Oddly enough I've always found that frozen shrimp peel the easiest. Fresh shrimp for the guy on the side of the road are usually a bitch to peel
You and I have very different ideas on what BBQ shrimp should taste like.
Posted on 10/11/11 at 2:06 pm to LSUdm21
quote:
You and I have very different ideas on what BBQ shrimp should taste like.
Yeah--the bottle of Italian dressing and BBQ pit scares me
Posted on 10/11/11 at 2:07 pm to Motorboat
I'm no chef or culinary genius, but that dish never lasted more than a few minutes at a tailgate party and had people lining up to sop up the sauce with some bread. Might be WAY off from a traditional BBQ shrimp. 
Posted on 10/11/11 at 2:08 pm to Motorboat
I've done them on the pit in the foil pan and they were wonderful. No Italian dressing was involved, though.
Posted on 10/11/11 at 2:15 pm to xXLSUXx
Thicker. Typo
Posted on 10/11/11 at 2:17 pm to Gris Gris
quote:
I've done them on the pit in the foil pan and they were wonderful.
I've done the broiler before as well and much prefer the little smokiness they can get from a good grill.
Posted on 10/11/11 at 2:19 pm to LSUBoo
the best dish ive ever cooked was just a salmon filet glazed with a combo of hoison sauce, siracha, and honey with a panko crust.
I used Soy Vay brand Hoisin marinade as the base. Add siracha until it is hot enough to your liking and add honey until it is sweet enough. My ratios were probably about 2:1:1 hoisin, siracha, honey. Generously cover the Salmon filet after pouring some rice vinegar over it.
To make the crust simply mix some oil (I used light virgin olive oil) and panko crumbs until they get to be a nice texture. I added some tarragon leaves as well. Put on top the salmon. If you have extra throw it on the plate anyway as you might want to mix it in with the thicker parts of the salmon to add texture.
Bake at 420 for 9 minutes and it will be about medium. I left the skin on, but that's optional.
Rice: I cooked some diced red peppers in oil and then added the basmati rice and scorched it for about a minute. Then I added my liquid which was about 30% pineapple/orange juice blend. I added a very small hint of tumeric for color and about half a cinnamon stick to add more flavor. Salt to taste.
I used Soy Vay brand Hoisin marinade as the base. Add siracha until it is hot enough to your liking and add honey until it is sweet enough. My ratios were probably about 2:1:1 hoisin, siracha, honey. Generously cover the Salmon filet after pouring some rice vinegar over it.
To make the crust simply mix some oil (I used light virgin olive oil) and panko crumbs until they get to be a nice texture. I added some tarragon leaves as well. Put on top the salmon. If you have extra throw it on the plate anyway as you might want to mix it in with the thicker parts of the salmon to add texture.
Bake at 420 for 9 minutes and it will be about medium. I left the skin on, but that's optional.
Rice: I cooked some diced red peppers in oil and then added the basmati rice and scorched it for about a minute. Then I added my liquid which was about 30% pineapple/orange juice blend. I added a very small hint of tumeric for color and about half a cinnamon stick to add more flavor. Salt to taste.
Posted on 10/11/11 at 2:24 pm to LSUdm21
quote:
You and I have very different ideas on what BBQ shrimp should taste like.
yeah, I don't understand the Italian dressing and store-bought marinade
Posted on 10/11/11 at 2:31 pm to TypoKnig
A dry aged ribeye, grilled over charcoal, with just salt, fresh cracked pepper, and homemade flavored olive oil for seasoning.
Posted on 10/11/11 at 2:32 pm to Rohan2Reed
quote:
yeah, I don't understand the Italian dressing and store-bought marinade
Fast and easy when I used to do several pounds of shrimp for tailgates. Not traditional but it'll be delicious.
Posted on 10/11/11 at 2:39 pm to Rohan2Reed
I've had them a number of times made with Wishbone Italian dressing and I have to admit there were good and the juices were delicious. I wouldn't have known the dressing was in the dish if I hadn't asked about the recipe. The recipe has a lot of butter, white wine, fresh garlic, lemon juice and lemons, a good bit of black pepper and Tabasco, as I recall. Had the sauce and leftover shrimp over grits the next day and that was a good tasting combo. Surprising.
Posted on 10/11/11 at 2:44 pm to TypoKnig
I go through phases of what I like to cook.. but what sticks out in my mind the most right now is:
François Payard’s Flourless Chocolate-Walnut Cookies
Ingredients
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350.
Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks.
Let cookies cool completely, and store in an airtight container for up to 3 days. (But they won't last that long..)
François Payard’s Flourless Chocolate-Walnut Cookies
Ingredients
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350.
Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks.
Let cookies cool completely, and store in an airtight container for up to 3 days. (But they won't last that long..)
This post was edited on 10/11/11 at 2:45 pm
Posted on 10/11/11 at 2:48 pm to TypoKnig
best thing I ever cooked was a family recipe for stuffed pasta shells. it's a lengthy process but is worth it.
you start by making a red gravy. Olive oil, Onions, garlic, tomato paste/crushed tomato/tomato sauce with some water to get the right gravy consistency. salt, pepper, crushed red pepper flakes, oregano and basil. sugar to desired sweetness.
Take a small pork roast and cut into large cubes. brown and add to sauce. Take a small beef roast and cut into large cubes. Brown on all sides and add to sauce.
Allow sauce to cook for hours until the meat is falling apart. The pork may be done prior to the beef so check it.
Remove the meat from the sauce and place in a large bowl. Shred the meats with two forks. Add some chopped spinach (a package or two depending upon how much meat). Be sure the spinach has been drained as thoroughly as possible. Add a few ladels of sauce to meat mixture. Add about a half cup of grated romano to the mixture. Mix well.
Cook pasta shells about half way, just until you can begin working with them. Once they cool off stuff them with meat mixture. Place stuffed shells in a deep baking pan. Cover stuffed shells with sauce. Sprinkle with romano/parmesan cheese. Cover pan with foil and bake at 350 for about 30 minutes or so until done.
you start by making a red gravy. Olive oil, Onions, garlic, tomato paste/crushed tomato/tomato sauce with some water to get the right gravy consistency. salt, pepper, crushed red pepper flakes, oregano and basil. sugar to desired sweetness.
Take a small pork roast and cut into large cubes. brown and add to sauce. Take a small beef roast and cut into large cubes. Brown on all sides and add to sauce.
Allow sauce to cook for hours until the meat is falling apart. The pork may be done prior to the beef so check it.
Remove the meat from the sauce and place in a large bowl. Shred the meats with two forks. Add some chopped spinach (a package or two depending upon how much meat). Be sure the spinach has been drained as thoroughly as possible. Add a few ladels of sauce to meat mixture. Add about a half cup of grated romano to the mixture. Mix well.
Cook pasta shells about half way, just until you can begin working with them. Once they cool off stuff them with meat mixture. Place stuffed shells in a deep baking pan. Cover stuffed shells with sauce. Sprinkle with romano/parmesan cheese. Cover pan with foil and bake at 350 for about 30 minutes or so until done.
Posted on 10/11/11 at 2:48 pm to TypoKnig
30 years ago I made a really great Lasagna with a mix of ground meat and ground pork. Was scratched from the menu list when I got married. Cheese.
Posted on 10/11/11 at 2:56 pm to Zach
:beatdeadhorse:
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