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Started By
Message
re: What do you love to cook?
Posted on 1/9/13 at 3:25 pm to Darla Hood
Posted on 1/9/13 at 3:25 pm to Darla Hood
Darla 
those are the ones I cook too
I could this ground turkey with green bean thing too.. pretty good. i use green curry.
those are the ones I cook too
I could this ground turkey with green bean thing too.. pretty good. i use green curry.
This post was edited on 1/9/13 at 3:26 pm
2
Posted on 1/9/13 at 3:37 pm to 337tigergirl
what i like to call "camp spaghetti"
slow cook homemade meatballs, italian sausage, ground pork/beef and cut up pork shoulder and mushrooms in red gravy all day long. throw in some hardboiled eggs as well. i have even added cut up brisket. came out damn good.
eat it all over some al dente pasta that i quickly pan saute with some of the red gravy. and a large piece of garlic bread.
i do have to take about 3 zantacs throughout the day to prepare myself though
slow cook homemade meatballs, italian sausage, ground pork/beef and cut up pork shoulder and mushrooms in red gravy all day long. throw in some hardboiled eggs as well. i have even added cut up brisket. came out damn good.
eat it all over some al dente pasta that i quickly pan saute with some of the red gravy. and a large piece of garlic bread.
i do have to take about 3 zantacs throughout the day to prepare myself though
Posted on 1/9/13 at 3:43 pm to AlmaDawg
Buttered Skillet Toast, with jelly.
Posted on 1/9/13 at 4:00 pm to Kajungee
Jambalaya
Crawfish pie
File Gumbo......
Crawfish pie
File Gumbo......
Posted on 1/9/13 at 4:02 pm to 337tigergirl
quote:
ground turkey with green bean thing too.. pretty good. i use green curry.
Tell me more!
Posted on 1/9/13 at 4:05 pm to Martini
The way I was taught by my Italian friends in New York who love to cook and eat like we do in Louisiana is that a "sauce" is just the plain red sauce and a "gravy" is red sauce that's cooked in the drippings of the meat that'll be contained in the sauce.
So you can brown chicken, meatballs, ribs, sausages any and everything you like in about 4 tablespoons of olive oil, then remove the browned meat from your pan and drain off the excess oil.
In your drippings, saute your onion, til it's clear, add garlic and cook for a couple minutes, slowly add your broth, canned tomato products, wine, salt and pepper. Cook the gravy till it boils, then reduce the fire to medium-low and let it simmer, stirring (and tasting) occassionally for at least two hours. If you feel it's necessary, to reduce the acidity of the sauce, add up to a tablespoon of sugar. About 45 min before serving, reintroduce your browned meats to the gravy and add the grated cheese, keep your fire at med-low so you down break apart meatballs, etc. Remove the bay leaves before serving and serve with your choice of pasta: linguine, spaghetti, angel hair, etc.
A standard red sauce consists of:
1 medium vidalia onion, minced
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated
You can make the sauce without the meat and use the sauce on top of anything, like veal or chicken parmesan.. or just sauce and pasta.
So you can brown chicken, meatballs, ribs, sausages any and everything you like in about 4 tablespoons of olive oil, then remove the browned meat from your pan and drain off the excess oil.
In your drippings, saute your onion, til it's clear, add garlic and cook for a couple minutes, slowly add your broth, canned tomato products, wine, salt and pepper. Cook the gravy till it boils, then reduce the fire to medium-low and let it simmer, stirring (and tasting) occassionally for at least two hours. If you feel it's necessary, to reduce the acidity of the sauce, add up to a tablespoon of sugar. About 45 min before serving, reintroduce your browned meats to the gravy and add the grated cheese, keep your fire at med-low so you down break apart meatballs, etc. Remove the bay leaves before serving and serve with your choice of pasta: linguine, spaghetti, angel hair, etc.
A standard red sauce consists of:
1 medium vidalia onion, minced
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated
You can make the sauce without the meat and use the sauce on top of anything, like veal or chicken parmesan.. or just sauce and pasta.
This post was edited on 1/9/13 at 4:12 pm
Posted on 1/9/13 at 4:25 pm to AlmaDawg
Roux
Posted on 1/9/13 at 4:28 pm to Gris Gris
quote:
Gris Gris
How do you make yours? I need to learn how to make my own..
Posted on 1/9/13 at 4:38 pm to bdevill
Can't tell if you're serious.
Posted on 1/9/13 at 4:43 pm to Powerman
P -man I made my first osso bucco on Christmas Day. Awesome. Such an intense and rich flavor when you give it time.
Oh yeah, wimp, we were looking for you a couple of weeks ago.
Oh yeah, wimp, we were looking for you a couple of weeks ago.
Posted on 1/9/13 at 4:48 pm to Gris Gris
I am.. I have no clue how to make a homemade roux.. I always used the jar stuff. What's the proportion of flour to oil, how much of it do you make so that your gumbo is thick and not too watery?
I know.. I know.. I'm gonna be taken to the F&D woodshed for not knowing.. But that's the issue and fear I have of making my own.. That I don't make enough roux to satisfy the pot of gumbo..
I know.. I know.. I'm gonna be taken to the F&D woodshed for not knowing.. But that's the issue and fear I have of making my own.. That I don't make enough roux to satisfy the pot of gumbo..
This post was edited on 1/9/13 at 4:51 pm
Posted on 1/9/13 at 4:58 pm to bdevill
Here's a PP video on it. I don't use the Magic Seasonings, though.
LINK
I'm usually about a 1:1 ratio, but if I'm making a larger roux, I sometimes use less oil to flour. No exact measurements.
PP recommends about 1/2 cup flour and 1/2 cup oil to 7-10 cups of water. The darker the roux, the thinner the gumbo, so I make a little extra roux in case I want it to have more body. I don't like thick gumbo. I prefer it to be soupy, but with body. Not watery, but not close to stew.
The last 3 times or so I've done a large amount of roux in the oven in cast iron. Works out great and tastes exactly like the roux on the stove. Not much stirring involved and nearly impossible to burn it. Google Alton Brown's oven roux or seafood gumbo. I don't think he makes his as dark as most do, though. I'm usually doing 7 and 8 cups of flour in a roux so the oven roux was very appealing to me. Takes a long time for that much, but I have a lot of chopping etc... to do while it cooks. I recommend for anyone who has never made a dark roux and wants to start.
No worries.
LINK
I'm usually about a 1:1 ratio, but if I'm making a larger roux, I sometimes use less oil to flour. No exact measurements.
PP recommends about 1/2 cup flour and 1/2 cup oil to 7-10 cups of water. The darker the roux, the thinner the gumbo, so I make a little extra roux in case I want it to have more body. I don't like thick gumbo. I prefer it to be soupy, but with body. Not watery, but not close to stew.
The last 3 times or so I've done a large amount of roux in the oven in cast iron. Works out great and tastes exactly like the roux on the stove. Not much stirring involved and nearly impossible to burn it. Google Alton Brown's oven roux or seafood gumbo. I don't think he makes his as dark as most do, though. I'm usually doing 7 and 8 cups of flour in a roux so the oven roux was very appealing to me. Takes a long time for that much, but I have a lot of chopping etc... to do while it cooks. I recommend for anyone who has never made a dark roux and wants to start.
No worries.
This post was edited on 1/9/13 at 5:00 pm
Posted on 1/9/13 at 5:07 pm to AlmaDawg
quote:
I love to make a big pot of Brunswick stew. Smoked chicken, pork, turkey, rabbit, squirrel, onion, tomato, lima beans, corn, clove garlic, etc. Worchestershire, bbq sauce, mustard.
I made this for the first time last night. Served with homemade cornbread.
Posted on 1/9/13 at 5:15 pm to Gris Gris
Thank you! What temp do you set the oven if you're making the roux in the oven?
This post was edited on 1/9/13 at 5:18 pm
Posted on 1/9/13 at 5:17 pm to bdevill
PP cooks his on high heat. It works fine, but takes a lot of attention. For first time stovetop roux makers, I'd go lower and slower just until you've made it and get the gist of how fast it can turn on the stove.
Do try the oven method. I've been stovetop gal all of my life, but I'd recommend the oven to anyone rather than the jarred. It's too darn easy.
ETA: I use 350. I saw something using 400, but 350 worked for me.
Do try the oven method. I've been stovetop gal all of my life, but I'd recommend the oven to anyone rather than the jarred. It's too darn easy.
ETA: I use 350. I saw something using 400, but 350 worked for me.
This post was edited on 1/9/13 at 5:23 pm
Posted on 1/9/13 at 5:50 pm to Darla Hood
Darla it's really easy.
Ground turkey
Half a onion( if you like onions use more)
Garlic( I use about 2 tablespoons bc I like garlic)
Green beans- fresh, I cut them in half inch long pieces. The size of mike and Ike's or smaller
Green curry paste-1 tbspn
A little chicken broth
Oil
I brown the turkey. Then I add the onions and garlic. Cook that for a few minutes. Then I season it with some Tony's. add the green curry paste and cook it for a couple minutes. I add alot of green curry bc I like the spice and taste. If you add alot, you have to be careful bc it might get too salty. Cook it for a little bit. Season. You can add a little bit of chicken broth if its too dry.Then I add the cut green beans at the end. Cook it for a couple more minutes. You want the beans to cook but still have a little crunch. It should be done. Serve it with rice.
It should be like a stir fry, not too much gravy.
I'm on a quinoa craze so I eat it with that too. It's simple and good to me. Hope this helps, not good with recipes bc I eyeball everything. You can use the red curry paste you have too. I add sriracha bc I like everything super spicy.
Ground turkey
Half a onion( if you like onions use more)
Garlic( I use about 2 tablespoons bc I like garlic)
Green beans- fresh, I cut them in half inch long pieces. The size of mike and Ike's or smaller
Green curry paste-1 tbspn
A little chicken broth
Oil
I brown the turkey. Then I add the onions and garlic. Cook that for a few minutes. Then I season it with some Tony's. add the green curry paste and cook it for a couple minutes. I add alot of green curry bc I like the spice and taste. If you add alot, you have to be careful bc it might get too salty. Cook it for a little bit. Season. You can add a little bit of chicken broth if its too dry.Then I add the cut green beans at the end. Cook it for a couple more minutes. You want the beans to cook but still have a little crunch. It should be done. Serve it with rice.
It should be like a stir fry, not too much gravy.
I'm on a quinoa craze so I eat it with that too. It's simple and good to me. Hope this helps, not good with recipes bc I eyeball everything. You can use the red curry paste you have too. I add sriracha bc I like everything super spicy.
Posted on 1/9/13 at 5:52 pm to VOR
VOR- thread hijack. I need to get my BMW services for the first time not under warranty. And the brakes fixed and oil changed. In Nola, where should I go? Heard peake sucks and will charge you a arm and a leg. Was using the search on the OT and found your thread.
/hijack
/hijack
Posted on 1/9/13 at 5:58 pm to AlmaDawg
Turtle sauce piquant.
It tastes better when you catch, clean and cook it yourself.
Lately, my second most enjoyable fare has been anything Asian. Noodles and soups, predominantly.
It tastes better when you catch, clean and cook it yourself.
Lately, my second most enjoyable fare has been anything Asian. Noodles and soups, predominantly.
Posted on 1/9/13 at 6:04 pm to AlmaDawg
Italian food comes easiest to me. I seem to naturally know what will work well in Italian dishes, and they always turn out excellent.
Oddly enough, Cajun/LA food is difficult to me. Granted, I don't necessarily love most Cajun dishes anyway, but I couldn't just whip up a homemade jambalaya or gumbo without a recipe.
I've even made a gumbo based on a recipe here, and it was flavorless and meh.
Oddly enough, Cajun/LA food is difficult to me. Granted, I don't necessarily love most Cajun dishes anyway, but I couldn't just whip up a homemade jambalaya or gumbo without a recipe.
I've even made a gumbo based on a recipe here, and it was flavorless and meh.
Posted on 1/9/13 at 6:11 pm to bdevill
quote:
How do you make yours? I need to learn how to make my own..
Quick and simple butter roux.
Stick of butter, cup of flour. Medium heat in a frying pan. Whisk constantly until you get your favorite shade of brown. Takes less than 30 mins and turns out great.
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