This version is dedicated to the memory of longtime contributor Kajungee.

The collection was conceived and created by FalseProphet, revived after

inactivity by Winkface, and now maintained by Stadium Rat. The
collection may be downloaded from links on the TigerDroppings.com Food
& Drink Board.
Table of Contents
Appetizers and Dips ................................................................................................................ 1
Antoine's Cocktail Sauce ................................................................................................................................... 1
Arancine............................................................................................................................................................ 1
Black-eyed Pea And Artichoke Dip .................................................................................................................... 2
Bob The Terrible's Mustard And Pickle Pie ........................................................................................................ 2
Breaux Bridge Brisket ........................................................................................................................................ 2
Chicken and Andouille Meatballs in Gumbo Gravy............................................................................................. 3
Coconut Beer battered Shrimp With a Tangy Dipping Sauce ............................................................................. 4
Crabby Deviled Eggs ......................................................................................................................................... 4
Crabmeat or Shrimp Layered Dip ...................................................................................................................... 5
Crawfish Dip 1................................................................................................................................................... 5
Crawfish Dip 2................................................................................................................................................... 6
Creole Boudin ................................................................................................................................................... 6
Creole Tomato Jam by Tory McPhail ................................................................................................................. 6
Don’s Seafood Hushpuppies ............................................................................................................................. 7
Ernest’s Famous Marinated Crab Claws #1 ....................................................................................................... 7
Ernest’s Famous Marinated Crab Claws #2 ....................................................................................................... 7
Fast And Easy Salsa ......................................................................................................................................... 8
Fire Crackers .................................................................................................................................................... 8
Goat Cheese Deviled Eggs ............................................................................................................................... 9
Hogs Head Cheese: .......................................................................................................................................... 9
Hot Artichoke Bites and Notes ......................................................................................................................... 10
Hot Boudin Dip ................................................................................................................................................ 10
Hot or Cold Crab Dip ....................................................................................................................................... 10
Hummus with a Louisiana Kick ........................................................................................................................ 11
Jalapeno Seafood Dip (With Crab and Shrimp) ................................................................................................ 11
Kajungee's Cold Crabmeat Dip........................................................................................................................ 11
Kicked Up Queso ............................................................................................................................................ 12
Louisiana Sin Dip ............................................................................................................................................ 12
Nachos Weldon ............................................................................................................................................... 13
Neiman Marcus Crab Louis Parfait .................................................................................................................. 14
New Orleans Pickled Onions ........................................................................................................................... 14
Otis 2's World Famous Mushrooms Stuffed With Herbed Goat Cheese............................................................ 15
Pepper Jelly Chicken Wings ............................................................................................................................ 15
 Pickles and Cream Cheese Party Favor .......................................................................................................... 16
Rat’s Pickled Garlic (Canned) .......................................................................................................................... 16
Redneck Caviar............................................................................................................................................... 17
Shrimp Cakes with Chili Lime Cream Sauce .................................................................................................... 17
Summer Time Picco De Gallo.......................................................................................................................... 18
Thai Lettuce Wraps ......................................................................................................................................... 18
Ultimate Hogshead Cheese ............................................................................................................................. 19
World's Tastiest Onion Dip .............................................................................................................................. 19

Beef and Pork ........................................................................................................................ 21

Asian Pork Tenderloin ..................................................................................................................................... 21
Bacon Wrapped Pork Tenderloin ..................................................................................................................... 21
Balsamic Glazed Pork Chops with Arugula-Basil Rice Pilaf .............................................................................. 22
Baronne Street Bruscialoni .............................................................................................................................. 22
Beef Roast ...................................................................................................................................................... 23
Beef Stroganoff ............................................................................................................................................... 23
Beef Stroganov ............................................................................................................................................... 24
BooDreaux's Coffee Rub ................................................................................................................................. 24
Boss' Smothered Pork Chops .......................................................................................................................... 25
Boudin King Cake ........................................................................................................................................... 25
Brisket ............................................................................................................................................................. 26
Cajun Jambalaya ............................................................................................................................................ 27
Cajunate’s Red Beans ..................................................................................................................................... 27
Chops Over Grit Potatoes................................................................................................................................ 28
Donald Link's Smothered Pork Roast over Rice ............................................................................................... 29
Down the Bayou Pork Grillades ....................................................................................................................... 29
Gaetti's Grillades ............................................................................................................................................. 30
Grandfather's Jambalaya................................................................................................................................. 30
Grandmaw Minnie’s Italian Sausages .............................................................................................................. 31
Green Chorizo................................................................................................................................................. 32
Helene's Hamburger Stroganoff....................................................................................................................... 32
Hobeaux Burgers: ........................................................................................................................................... 33
HubbaBubba's Prime Rib ................................................................................................................................ 33
Huntin' Camp Routee ...................................................................................................................................... 33
Hunting Camp Grillades .................................................................................................................................. 34
Jambalaya Benedict ........................................................................................................................................ 35
Jambalaya Gonzales Style .............................................................................................................................. 35
Jambalaya Gonzales Style (formatted) ............................................................................................................ 37
Jazz Fest Meaty White Beans ......................................................................................................................... 39
Kajungee's Jambalaya for 100......................................................................................................................... 40
Kajungee's Jambalaya for 35-40...................................................................................................................... 40
Kajungee's Pork Tenderloin Medallions with Fig Glaze .................................................................................... 41
Kajungee's Pork Tenderloin Medallions with Fig glaze ..................................................................................... 41
Lamb Shanks Braised With Rosemary............................................................................................................. 41
LSUDad's Pastalaya........................................................................................................................................ 42
Marlboro Beef Jerky ........................................................................................................................................ 43
Marlboro Chuck Wagon Stew .......................................................................................................................... 43
Marlboro Country Chicken Fried Steak (Country Fried) .................................................................................... 44
Marlboro Headquarters Chili Pie W/Cornmeal Crust Recipe............................................................................. 44
Marlboro Porcupine Beef ................................................................................................................................. 45
Martini Burger ................................................................................................................................................. 45
Martini's Prime Rib .......................................................................................................................................... 46
My Mom’s Chicken Fried Steak ....................................................................................................................... 46
My Mom’s Pork Chops .................................................................................................................................... 47
New Years Cabbage Rolls............................................................................................................................... 47
Oriental Beef and Ramen Toss ........................................................................................................................ 48
Paleo Bacon Tomato Sliders ........................................................................................................................... 48
Plantation Cookbook Grillades......................................................................................................................... 49
Pochejp's Andouille Seasoning ........................................................................................................................ 49
Pork Chops with Granny Smith Apples and Onions.......................................................................................... 50
Pork Neck Bone Fricassée .............................................................................................................................. 50
Quick Stuffed Pork Tenderloin ......................................................................................................................... 51
Red Beans & Rice 1 ........................................................................................................................................ 51
Red Beans & Rice 2 ........................................................................................................................................ 52
Red Beans With Sausage (Large Recipe) ........................................................................................................ 52
Rigatoni with Beef and Onion Ragu ................................................................................................................. 53
Salisbury Steak with Mushroom Gravy ............................................................................................................ 54
Sauerbraten .................................................................................................................................................... 54
Sausages with Peppers and Onions ................................................................................................................ 55
Short Ribs in Red Wine ................................................................................................................................... 55
Slow Cooker Sauerbraten................................................................................................................................ 56
Smoked Pork Shoulder.................................................................................................................................... 56
Smothered Pork Chops ................................................................................................................................... 57
 Solid Jambalaya .............................................................................................................................................. 57
Stuffed Pork Chops from Paul Prudhomme ..................................................................................................... 58
Tasso From Mecca.......................................................................................................................................... 59
Tavolatim's Fajitas........................................................................................................................................... 59
Tavolatim's Short Ribs in Red Wine ................................................................................................................. 60
Tender Pot Roast ............................................................................................................................................ 60
TreeDawg's Country Pot Roast........................................................................................................................ 61
Treedawg's Lazy Man Pulled Pork................................................................................................................... 61
Veal, Chicken or Eggplant Parmesan .............................................................................................................. 61
White Enchiladas ............................................................................................................................................ 62
Yankee’s Beef and Sausage Lasagna ............................................................................................................. 63

Beverages .............................................................................................................................. 65
Chocolate Covered Strawberry Shots .............................................................................................................. 65
Classic Whiskey Sour ...................................................................................................................................... 65
Hurricane 1 (Pat O'brien's Original?)................................................................................................................ 65
Hurricane 2 ..................................................................................................................................................... 65
Hurricane 3 ..................................................................................................................................................... 66
Irish Jello Shots ............................................................................................................................................... 66
Mama Jeepfreak's Egg Nog:............................................................................................................................ 66
Mint Julep ....................................................................................................................................................... 67
Orange Wedge Jello Shots .............................................................................................................................. 67
Tavolatim's Eggnog ......................................................................................................................................... 67
The LA Representative's Apple Sigh................................................................................................................ 68
The Ultimate Jello Shot Guide ......................................................................................................................... 68
Watermelon Jello shots ................................................................................................................................... 71

Breads, Pizza, Savory Pies Biscuits and Rolls ................................................................... 73

Beer Bread ...................................................................................................................................................... 73
Butter Dip Biscuits ........................................................................................................................................... 73
Cajunate's Soft Sweet Light Rolls .................................................................................................................... 74
Cornbread – Hard Times recipe....................................................................................................................... 74
Delane’s Cornbread ........................................................................................................................................ 75
Fathead Pizza (low carb) ................................................................................................................................. 75
French Bread .................................................................................................................................................. 76
Half Sheet Pan Focaccia ................................................................................................................................. 76
Jim Lahey's No-Knead Pizza Dough + Margherita Pie ..................................................................................... 77
MeridianDog's Family Cornbread..................................................................................................................... 78
 Mexican Corn Bread........................................................................................................................................ 79
Neo-Neapolitan Pizza Dough........................................................................................................................... 79
No-Knead Dinner Rolls .................................................................................................................................... 80
Rat's Tuna Pot Pies ......................................................................................................................................... 81

Crawfish ................................................................................................................................. 82
A Damn Good Crawfish Bisque Recipe ........................................................................................................... 82
Another Ettouffee Recipe ................................................................................................................................ 82
Best Crawfish Dip............................................................................................................................................ 83
Crawfish and Eggplant Casserole .................................................................................................................... 83
Crawfish and Squash Dressing ........................................................................................................................ 84
Crawfish Andouille Cheesecake ...................................................................................................................... 84
Crawfish Beignets With Sauce......................................................................................................................... 85
Crawfish Bisque .............................................................................................................................................. 85
Crawfish Boil ................................................................................................................................................... 86
Crawfish Cardinale .......................................................................................................................................... 87
Crawfish Cornbread ........................................................................................................................................ 87
Crawfish Etouffe .............................................................................................................................................. 88
Crawfish Lasagna............................................................................................................................................ 88
Crawfish Napoleon .......................................................................................................................................... 89
Crawfish Pie - with notes for a large pie, small pies and phyllo dough pies. ...................................................... 90
Crawfish Pie from John Besh of Restaurant August ......................................................................................... 91
Crawfish Shooter............................................................................................................................................. 92
Crawfish Stew (Not Étoufée) ........................................................................................................................... 92
Good Crawfish Dipping Sauce ......................................................................................................................... 92
Gumbo Shop's Crawfish Étoufée ..................................................................................................................... 93
Kajungee's Crawfish Etouffe ............................................................................................................................ 93
Kajungee's Crawfish Monica............................................................................................................................ 94
Nate's Crawfish Cornbread Dressing ............................................................................................................... 94
Nate's Crawfish Etouffe ................................................................................................................................... 95
Plantation Cookbook Crawfish Étoufée ............................................................................................................ 95
R & C Crawfish Étoufée................................................................................................................................... 96
River Parish Crawfish Bisque .......................................................................................................................... 96
Stadium Rat’s Jazz Fest Crawfish Bread ......................................................................................................... 97

Fish Entrees ........................................................................................................................... 98

Boss's Ceviche' ............................................................................................................................................... 98
Fish Tacos ...................................................................................................................................................... 98
 Kajungee's Fish Courtboullion ......................................................................................................................... 99
Kajungee's Trout Meuniere.............................................................................................................................. 99
Seven Spiced Shark Steaks .......................................................................................................................... 100
Smoked Salmon (Grill Or Electric Smoker) .................................................................................................... 100
Tilapia With Lemon Butter Caper Sauce ........................................................................................................ 101
TreeDawg's Fish Meuniere ............................................................................................................................ 101
Oysters ..................................................................................................................................103
Char Grilled Oysters ...................................................................................................................................... 103
Grilled Crabs ................................................................................................................................................. 103
Kajungee's Deviled Oysters ........................................................................................................................... 103
Mignonette Sauce For Oysters ...................................................................................................................... 104
Oyster and Artichoke Bread Pudding with Bacon Cream Sauce ..................................................................... 104
Oyster Pie ..................................................................................................................................................... 105
Oyster Stew ...A Good Method ...................................................................................................................... 106
Oysters Saint Louis ....................................................................................................................................... 106

Pasta ......................................................................................................................................107
Beef & Italian Sausage (Red) Lasagna .......................................................................................................... 107
Bow Tie Pasta ............................................................................................................................................... 108
Cannelloni ..................................................................................................................................................... 108
Coyote Macaroni ........................................................................................................................................... 110
Good Meatball Recipe for Spaghetti .............................................................................................................. 110
Hot Mama Pasta (adapted from Sammy’s Grill recipe) ................................................................................... 111
J.R.'s Scratch Spaghetti Red Sauce .............................................................................................................. 111
Lasagna...a good recipe. ............................................................................................................................... 111
Maxine's Chicken Sketti................................................................................................................................. 112
Mexican Spaghetti ......................................................................................................................................... 113
Muffuletta Pasta ............................................................................................................................................ 113
One Pan Tuscan Garlic Chicken Tortellini ...................................................................................................... 113
Pasta Alfredo ................................................................................................................................................ 114
Pasta Carbonara ........................................................................................................................................... 115
Pasta Jambalaya (Pastalaya) ........................................................................................................................ 115
Pastalaya - Gonzales Style with pics. ............................................................................................................ 116
Pecan Risotto................................................................................................................................................ 117
S’s Healthy Chicken (or Shrimp) Pasta Pomodoro ......................................................................................... 117
Shoot From the Hip Pasta Red Sauce ........................................................................................................... 118
Spicy Chicken and Shrimp Alfredo................................................................................................................. 118
 Spicy Mussels and Clams with Linguine ........................................................................................................ 119
TorNation's Pastalaya ................................................................................................................................... 119
Version of Emeril’s Alfredo Pasta................................................................................................................... 120

Poultry & Game .....................................................................................................................121

After The Boil Chicken Salad ......................................................................................................................... 121
Badger Sauce Piquant................................................................................................................................... 121
Black Iron Venison Roast .............................................................................................................................. 121
BooDreaux's Ailes de la Mort (Wings of Death).............................................................................................. 122
Boss' Real Oven Baked BBQ Chicken ........................................................................................................... 122
Butter Chicken............................................................................................................................................... 123
Butter Chicken and Naan............................................................................................................................... 123
Chicken and Dumplings................................................................................................................................. 124
Chicken and Grits: ......................................................................................................................................... 125
Chicken and Spinach Lasagna (White Lasagna) ............................................................................................ 125
Chicken Enchiladas with Red Chile Sauce..................................................................................................... 126
Chicken Sauce Picante with Sausage and Tasso .......................................................................................... 127
Chicken Tetrazzini ......................................................................................................................................... 128
Chicken Tikka Masala ................................................................................................................................... 128
Chicken Tikki Masala .................................................................................................................................... 129
Chicken Whatchmacallit ................................................................................................................................ 130
Chicken with Summer Berries........................................................................................................................ 130
Didee’s Duck (Duck A L’Orange) ................................................................................................................... 131
Doro Wat....................................................................................................................................................... 132
Duck a L'Orange, Louisiana Style ................................................................................................................. 132
Duck Bombs.................................................................................................................................................. 132
Duck N Greens.............................................................................................................................................. 133
Dutch Oven Doves ........................................................................................................................................ 133
Glassman's Grandmother's Braised Chicken in Sherry .................................................................................. 134
J.R.'s Cajun Pico Dinner ................................................................................................................................ 134
Martini Chicken ............................................................................................................................................. 135
MeridianDog's Chicken Tikki Masala ............................................................................................................. 135
Morrison's Chicken And Dumplings ............................................................................................................... 136
Opelousas Chicken ....................................................................................................................................... 137
Pinterest.com Chicken Enchiladas with Red Chile Sauce .............................................................................. 137
Portuguese Chicken Recipe .......................................................................................................................... 138
Pot Roasted Teal Ducks ................................................................................................................................ 138
 Quick and Easy Chicken................................................................................................................................ 139
Roast Duckling .............................................................................................................................................. 139
Roast Pheasant with Whiskey Cumberland Sauce ......................................................................................... 140
Roasted Ducks with Sausage and Apples (I call it Duck Ville Platte) .............................................................. 140
Santa Fe Style Chicken ................................................................................................................................. 141
Simple Roasted Chicken From Sean Brock ................................................................................................... 141
Smoked Chicken w/ Chili Verde Enchiladas ................................................................................................... 142
Smoked Turkey Hash .................................................................................................................................... 142
Stuffed Venison Loaf ..................................................................................................................................... 143
Szechuan Sticky Chicken .............................................................................................................................. 143
Tavolatim's Turkey ........................................................................................................................................ 144
TreeDawg's Sauce Picante............................................................................................................................ 145
Tuss' Jerk Chicken ........................................................................................................................................ 145
Venison Marsala ........................................................................................................................................... 146
Yankee Chicken and Rice Casserole ............................................................................................................. 146

Salads and Salad Dressings ................................................................................................148

Avocado and Tomato Salad For Summer ...................................................................................................... 148
Bacon Vinaigrette Salad Dressing ................................................................................................................. 148
Barefoot Contessa's Chinese Chicken Salad ................................................................................................. 148
Blue Rose Dressing....................................................................................................................................... 149
Broccoli Slaw ................................................................................................................................................ 149
Chicken Ramen Salad ................................................................................................................................... 150
Cole Slaw...................................................................................................................................................... 150
Cousin's Creole Tomato Salad Dressing 1 ..................................................................................................... 150
Cousin's Creole Tomato Salad Dressing 2 ..................................................................................................... 151
Domenica's Shaved Brussels Sprout Salad ................................................................................................... 151
German Style Coleslaw ................................................................................................................................. 152
Gris Gris' Cornbread Salad ............................................................................................................................ 152
Kajungee's Cucumber Mint Salad .................................................................................................................. 153
Lemon Vinaigrette Salad Dressing................................................................................................................. 153
LSUBall's Blue Cheese Slaw ......................................................................................................................... 153
Macaroni Salad w/Chicken ............................................................................................................................ 154
Macaroni Salad with Chicken......................................................................................................................... 154
Nice Summer Salad ...................................................................................................................................... 154
Nikinik's Blue Cheese & Cilantro Slaw ........................................................................................................... 154
Orzo Salad .................................................................................................................................................... 155
 Otis' Creole Blue Cheese Vinaigrette ............................................................................................................. 155
Tim's Pea Salad ............................................................................................................................................ 156
Universal Potato Salad Recipe ...................................................................................................................... 156

Sauces, Condiments and Relishes .....................................................................................157

Aji (a type of salsa) ........................................................................................................................................ 157
Andouille's Favorite BBQ sauce..................................................................................................................... 157
Basic Sauce Piquante Recipe........................................................................................................................ 157
Beurre Maitre'd.............................................................................................................................................. 158
Carolina Mustard BBQ Sauce: ....................................................................................................................... 158
Chili Gravy .................................................................................................................................................... 158
Chili Gravy for Enchiladas ............................................................................................................................. 159
Chow Chow................................................................................................................................................... 159
Cocktail Sauce .............................................................................................................................................. 160
Corn Dogs ..................................................................................................................................................... 160
Corn Salsa .................................................................................................................................................... 160
Crystal Hot Sauce Beurre Blanc .................................................................................................................... 161
Dad’s Homemade BBQ Sauce ...................................................................................................................... 161
Garlic, Basil, and Tomato Mayonnaise ........................................................................................................... 161
Gris Gris' Grandmother's Tomato Catsup ...................................................................................................... 162
Homemade Mayonnaise................................................................................................................................ 162
Homemade Red Gravy .................................................................................................................................. 162
Kajungee's Sauce for Fish ............................................................................................................................. 163
Manchamantel Sauce.................................................................................................................................... 163
Raising Cane’s Sauce ................................................................................................................................... 164
Raspberry Pepper Sauce .............................................................................................................................. 164
Red Gravy Enchiladas ................................................................................................................................... 165
Roasted Red Pepper Coulis .......................................................................................................................... 166
Salsa............................................................................................................................................................. 166
Salsa Rapida................................................................................................................................................. 167
Sauce Béchamel (White Sauce) .................................................................................................................... 167
Sauce Espagnole (Spanish Sauce) ............................................................................................................... 167
Sauce Hollandaise (Dutch Sauce) ................................................................................................................. 168
Sauce Tomate............................................................................................................................................... 169
Sauce Velouté, (Velvet Sauce) ...................................................................................................................... 169
Seafood Cocktail Sauce: ............................................................................................................................... 170
Stadium Rat's Tasso Gravy ........................................................................................................................... 170
 The Five Mother Sauces of French Cooking .................................................................................................. 171
Tiger BBQ Sauce .......................................................................................................................................... 171
Tony’s Original Creole Seasoning.................................................................................................................. 171
Ville Platte Barbecue Sauce (Jack Miller Clone)............................................................................................. 172
Vinegar Pepper Sauce for North Carolina BBQ Pork...................................................................................... 172
Welsh (La.) Barbecue Sauce for Chicken ...................................................................................................... 172
White Gravy as served by Sammy’s Grill of Baton Rouge .............................................................................. 173
Woo Wee Sauce for Shrimp & Crawfish......................................................................................................... 173
Yogurt Sauce with Dill and Cucumber............................................................................................................ 173

Shrimp ...................................................................................................................................175
Barbecued Shrimp......................................................................................................................................... 175
Biloxi Jambalaya ........................................................................................................................................... 175
BooDreaux's Voodoo Shrimp......................................................................................................................... 176
Cajun Drunkie's BBQ Shrimp......................................................................................................................... 176
Cajun Shrimp Jambalaya............................................................................................................................... 177
Crawfish Pie .................................................................................................................................................. 178
Darla's Shrimp Mold ...................................................................................................................................... 178
Erin's Some Like It Hot Tequila Shrimp .......................................................................................................... 178
Garlic Shrimp with Asparagus........................................................................................................................ 179
Kajungee's BBQ Shrimp ................................................................................................................................ 179
Kajungee's Mirliton & Shrimp Casserole ........................................................................................................ 180
My Take on Prudhomme's BBQ Shrimp......................................................................................................... 180
Pasta Rosa Maximo's .................................................................................................................................... 181
Peche's Spicy Ground Shrimp and Noodles................................................................................................... 181
Plantation Cookbook Shrimp Creole .............................................................................................................. 182
Roosevelt Hotel Shrimp Rémoulade .............................................................................................................. 182
Seafood Sauce Picante ................................................................................................................................. 183
Shrimp & Grits............................................................................................................................................... 183
Shrimp and Andouille Muffin Cakes with Creole Mustard Sauce .................................................................... 184
Shrimp and Grits 1 ........................................................................................................................................ 185
Shrimp and Grits 2 ........................................................................................................................................ 185
Shrimp and Jambalaya Grits ......................................................................................................................... 186
Shrimp and Oyster Spaghetti ......................................................................................................................... 187
Shrimp Diablo ............................................................................................................................................... 188
Shrimp Diane ................................................................................................................................................ 188
Shrimp Dover Sauce ..................................................................................................................................... 189
 Shrimp Eggplant Dressing ............................................................................................................................. 189
Shrimp Grits: ................................................................................................................................................. 189
Shrimp Sauce Piquante ................................................................................................................................. 190
Stovetop Boiled Shrimp ................................................................................................................................. 191
Stuffed Bell Peppers: ..................................................................................................................................... 191
Tavolatim’s Barbecued Shrimp ...................................................................................................................... 192
Soup, Gumbo, Chili & Stews ...............................................................................................193
3 Bean 3 Meat Chili ....................................................................................................................................... 193
6 Ways to Make a Roux ................................................................................................................................ 193
Apple Rutabaga Soup ................................................................................................................................... 195
Asian Chicken Soup ...................................................................................................................................... 196
Avgolemono Soup ......................................................................................................................................... 196
Bacon and Oyster Gumbo ............................................................................................................................. 196
Bad Ass Soup ............................................................................................................................................... 197
Baked Potato Soup ....................................................................................................................................... 198
Beef and Brew Stew ...................................................................................................................................... 198
Best Chili....................................................................................................................................................... 198
Best Damn Chili Ever .................................................................................................................................... 199
Best Tomato Soup......................................................................................................................................... 200
Big Jim's Duck and Sausage Gumbo: ............................................................................................................ 200
Black Bean Soup........................................................................................................................................... 201
Black Eyed Pea and Andouille Soup.............................................................................................................. 202
BLT Soup ...................................................................................................................................................... 203
Breakfast Gumbo .......................................................................................................................................... 203
Breaux Bridge Vegetable Soup...................................................................................................................... 204
Broccoli Soup ................................................................................................................................................ 205
Butternut Squash Soup ................................................................................................................................. 205
Carrabba's Sausage and Lentil Soup............................................................................................................. 206
Cauliflower Soup ........................................................................................................................................... 206
Chauvin-Style Chicken File' Gumbo (No Roux) .............................................................................................. 206
Chauvin-Style Seafood Gumbo with Smothered Okra .................................................................................... 207
Cheater's Gumbo .......................................................................................................................................... 208
Cheddar Corn Chowder ................................................................................................................................. 209
Chicken & Sausage Gumbo .......................................................................................................................... 210
Chicken Taco Soup ....................................................................................................................................... 210
Chicken Tortilla Soup .................................................................................................................................... 210
Chicken Wild Rice Soup ................................................................................................................................ 211
Chili (Large Recipe)....................................................................................................................................... 212
Chili With Cheddar Hushpuppy Crust............................................................................................................. 212
Chy's Hot And Sour Soup .............................................................................................................................. 213
Cold Avocado Soup – From Mr. B’s Bistro ..................................................................................................... 213
Cook's Country 5 Alarm Chili ......................................................................................................................... 214
Coq au Vin .................................................................................................................................................... 215
Corn and Crab Bisque 1 ................................................................................................................................ 215
Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup...................................................................... 216
Crab and Brie Soup ....................................................................................................................................... 217
Crab Bisque .................................................................................................................................................. 217
Crawfish Bisque (Cream Version) .................................................................................................................. 217
Cream of Artichoke Soup from Duarte’s with my changes. ............................................................................. 218
Cream of Crawfish Soup ............................................................................................................................... 219
Creamy Asparagus Soup............................................................................................................................... 219
Curried Eggplant Soup .................................................................................................................................. 220
Dan’s Potato Soup ........................................................................................................................................ 220
Easy and Delicious Chick Pea Soup .............................................................................................................. 221
Easy E's After The Boil Soup ......................................................................................................................... 222
Easy Potato Soup ......................................................................................................................................... 222
Easy Tuscan White Bean Soup ..................................................................................................................... 223
Ethan’s Beef Stew ......................................................................................................................................... 224
Gingered Carrot Soup ................................................................................................................................... 224
Green Chili Chicken Soup ............................................................................................................................. 225
Gumbo Z'herbes 1......................................................................................................................................... 225
Gumbo Z’herbes 2......................................................................................................................................... 227
Heavy D’s Chili .............................................................................................................................................. 227
Homemade Chili Mix ..................................................................................................................................... 227
Hot and Sour Shrimp Soup ............................................................................................................................ 228
iluvdatiger's Black Eyed Pea and Artichoke Soup .......................................................................................... 228
iluvdatiger's Garlic Soup ................................................................................................................................ 229
Ina's Roasted Tomato Basil Soup My Way .................................................................................................... 229
Italian Vegetable Soup .................................................................................................................................. 230
Jerked Chicken Soup .................................................................................................................................... 231
Jewish Penicillin ............................................................................................................................................ 232
Juban's Cream of Brie and Lump Crabmeat Soup ......................................................................................... 232
Kajungee's Corn and Crab Bisque ................................................................................................................. 232
La Madeleine's Tomato-Basil Soup................................................................................................................ 233
Lake Vegas Tiger's Beef Vegetable Soup ...................................................................................................... 233
Large Chicken and Andouille Gumbo Recipe for a crowd ............................................................................... 234
Leah Chase's Gumbo Z'herbes (Green Gumbo) ............................................................................................ 234
Lentil Soup .................................................................................................................................................... 235
Light And Easy Broccoli Soup........................................................................................................................ 235
MeridianDog's Chili ....................................................................................................................................... 236
Mexene Back-of-the-Bottle Chili Recipe......................................................................................................... 237
Minestrone alla Genovese ............................................................................................................................. 237
Mulligatawny ................................................................................................................................................. 238
My Lentil Soup .............................................................................................................................................. 239
Nine Can Brunswick Stew in the Crock Pot: ................................................................................................... 239
Overnight Oven Stock ................................................................................................................................... 240
Oyster Artichoke Soup................................................................................................................................... 240
Pasta Fagioli: ................................................................................................................................................ 241
Paul Bertolli's Cauliflower Soup ..................................................................................................................... 241
Paul Prudhomme's (Fried) Chicken and Andouille Gumbo ............................................................................. 241
Paul Prudhomme's Corn and Andouille Soup................................................................................................. 242
Plantation Cookbook Turtle Soup .................................................................................................................. 243
Posole ........................................................................................................................................................... 244
Potato Leek Soup.......................................................................................................................................... 245
Potato Soup 1 ............................................................................................................................................... 245
Potato Soup 2 ............................................................................................................................................... 246
Red Bell Pepper Soup ................................................................................................................................... 246
Red Neck Beef, Chicken, And Vegetable Stew (Large Recipe) ...................................................................... 247
Redneck Caviar............................................................................................................................................. 247
Roasted Cauliflower Soup ............................................................................................................................. 248
Roasted Turnip Soup .................................................................................................................................... 248
Sausage Stew ............................................................................................................................................... 249
Senate Bean Soup ........................................................................................................................................ 249
Slow Cook Combo Bean Soup ...................................................................................................................... 250
Smoked Duck, Quail, and Sausage Gumbo ................................................................................................... 250
Smothered Okra for Gumbo .......................................................................................................................... 251
Spicy Sausage Kale Soup w/Coconut Milk..................................................................................................... 251
Stuffed Artichoke Soup .................................................................................................................................. 251
 Taco Soup 1.................................................................................................................................................. 252
Taco Soup 2.................................................................................................................................................. 252
Tasso And Potato Soup................................................................................................................................. 253
Tavolatim’s Chili ............................................................................................................................................ 253
Tavolatim's Chili Powder ............................................................................................................................... 254
Thai Curry Coconut Soup .............................................................................................................................. 254
Three Bean 3 Meat Chili ................................................................................................................................ 254
Three Sausage Stew. .................................................................................................................................... 255
Tim's Tortilla Soup......................................................................................................................................... 255
Tomato and Bread Soup ............................................................................................................................... 256
Tomato and Shrimp Soup .............................................................................................................................. 257
Tomato Soup ................................................................................................................................................ 257
Tortellini Soup ............................................................................................................................................... 257
TreeDawg’s Mom's Chicken & Dumplings...................................................................................................... 258
TreeDawg's Chicken & Sausage Gumbo ....................................................................................................... 259
TreeDawg's Vegetable Beef Soup ................................................................................................................. 259
Turkey Tortellini Soup.................................................................................................................................... 260
Tuscan White Bean Soup 1 ........................................................................................................................... 260
Tuscan White Bean Soup 2 ........................................................................................................................... 261
Tuscan White Bean Soup EASY.................................................................................................................... 261
Vegetable Soup 1.......................................................................................................................................... 262
Vegetable Soup 2.......................................................................................................................................... 263
Veggie Soup ................................................................................................................................................. 263
White Bean Chicken Chili 1 ........................................................................................................................... 263
White Bean Chicken Chili 2 ........................................................................................................................... 264
White Cheddar Cheese Soup ........................................................................................................................ 265
Whole Foods Chicken Noodle Soup .............................................................................................................. 265
Zucchini Garden Chowder ............................................................................................................................. 266

Sweets & Desserts................................................................................................................267

Apple Cake ................................................................................................................................................... 267
Apple Crisp ................................................................................................................................................... 267
Aunt Fran's Simple and Yummy Lemon Icebox Pie ........................................................................................ 268
Banana Pecan Bread Pudding....................................................................................................................... 268
Banana Pudding Pie...................................................................................................................................... 269
Blueberry Lemon Crumb Cake ...................................................................................................................... 269
Bonnie’s Brownies ......................................................................................................................................... 270
 Brunch Cake ................................................................................................................................................. 271
Chocolate Pie from Black Eyed Pea Restaurant ............................................................................................ 271
Chocolate Sheet Cake................................................................................................................................... 271
Chocolate Toffee Bars ................................................................................................................................... 272
Citrus Pound Cake ........................................................................................................................................ 272
Cook's Country Chocolate Blackout Cake...................................................................................................... 273
Creole Cake .................................................................................................................................................. 274
German Chocolate Ooey-Gooey Cajun Brownies .......................................................................................... 274
Gorgonzola Cranberry Torte .......................................................................................................................... 275
Hot Chocolate Pudding.................................................................................................................................. 275
Kajungee's Oreo Cookie Balls ....................................................................................................................... 275
Kentucky Pie (or Kentucky Derby Pie) ........................................................................................................... 276
Lemon Curd .................................................................................................................................................. 276
Low Fat Ooey Gooey Cake ........................................................................................................................... 277
Nate's Cornbread Waffles.............................................................................................................................. 277
No Name Dish ............................................................................................................................................... 277
Peanut Butter Balls........................................................................................................................................ 278
Piccadilly's Carrot Soufflé .............................................................................................................................. 278
Plantation Cookbook Yeast Beignets ............................................................................................................. 279
Sweet Potato Pie........................................................................................................................................... 279
White Chocolate Bread Pudding .................................................................................................................... 280

Vegetables and Sides ...........................................................................................................282

Asian Brussels Sprouts ................................................................................................................................. 282
Baked Kibble 1 .............................................................................................................................................. 282
Baked Kibbe: 2 .............................................................................................................................................. 283
Baked Macaroni and Cheese......................................................................................................................... 284
Balsamic Glazed Tomatoes ........................................................................................................................... 284
bossflossjr's Dirty Rice .................................................................................................................................. 284
Cauliflower Purée .......................................................................................................................................... 285
Cauliflower with Crème Sauce: ...................................................................................................................... 285
Chile Relleno................................................................................................................................................. 286
Collard or Mustard Greens: ........................................................................................................................... 286
Corn Maque Choux ....................................................................................................................................... 287
Corn Pudding ................................................................................................................................................ 287
Corn Soufflé .................................................................................................................................................. 288
Cornbread Dressing with Giblet Gravy ........................................................................................................... 288
Crabmeat and Artichoke ................................................................................................................................ 289
Crash Hot Potatoes ....................................................................................................................................... 289
Creamed Kale ............................................................................................................................................... 290
Creole Black-eyed Peas ................................................................................................................................ 290
Creole Okra................................................................................................................................................... 291
Delmonico’s Brussels Sprouts With Almonds And Manchego ........................................................................ 291
Delta Braised Greens .................................................................................................................................... 292
Donald Link’s Traditional Green Bean Casserole ........................................................................................... 292
Dry Beans ..................................................................................................................................................... 293
Eggplant Casserole ....................................................................................................................................... 294
French Fries (double fry method) ................................................................................................................... 294
Fried Grits ..................................................................................................................................................... 295
Hushpuppies ................................................................................................................................................. 295
Jambalaya Grits ............................................................................................................................................ 295
Kajungee's Eggplant & Rice Dressing ............................................................................................................ 296
Kajungee's Maque Choux .............................................................................................................................. 296
Kajungee's Stuffed Mirliton ............................................................................................................................ 297
Lake Charles Dirty Rice ................................................................................................................................. 297
Marlboro Tamale Corn Cakes Recipe ............................................................................................................ 298
Martini's Brine Basics .................................................................................................................................... 298
Maxine's Dressing (Poultry and Oyster) ......................................................................................................... 299
Maxine's Oyster Stuffing ................................................................................................................................ 300
Mexican Rice ................................................................................................................................................ 300
Mom's Zydeco Green Beans ......................................................................................................................... 301
Pear Relish Recipe........................................................................................................................................ 301
Pickled Black Eyed Peas With Jalapeno Mustard .......................................................................................... 301
Potatoes Au Gratin ........................................................................................................................................ 302
Quick Corn Maque Choux ............................................................................................................................. 302
Quinoa Patties............................................................................................................................................... 302
Rice Dressing ................................................................................................................................................ 303
Roasted Apples on the Half Shell .................................................................................................................. 303
Sautéed Brussels Sprouts ............................................................................................................................. 304
Scalloped Sweet Potatoes with Apples and Raisins ....................................................................................... 304
Shrimp and Mirliton Dressing ......................................................................................................................... 305
Southern Comfort French Toast .................................................................................................................... 305
Spinach Madeleine ........................................................................................................................................ 306
Squash.......................................................................................................................................................... 306
Squash and Andouille Dressing ..................................................................................................................... 307
Stuffed Bell Peppers ...................................................................................................................................... 307
Stuffed Eggplant............................................................................................................................................ 308
Summer Frittata Recipe................................................................................................................................. 308
The Boss Mac n Cheese ............................................................................................................................... 309
TreeDawg’s Collard or Mustard Greens ......................................................................................................... 309
TreeDawg's Black-eye Pea Casserole ........................................................................................................... 310
TreeDawg's Creole Okra ............................................................................................................................... 310
Turnip Gratin Recipe ..................................................................................................................................... 311
Turnip or Collard Greens Another way to cook 'em. ....................................................................................... 311
 Appetizers and Dips

Appetizers and Dips

Antoine's Cocktail Sauce

Vinaigrette Sauce Cocktail Sauce
1/2 tsp salt 4 Tbs horseradish
1/3 cup vinegar 1/2 cup Vinaigrette Sauce (recipe above)
1/4 tsp finely ground white pepper 3 Tbs Worcestershire sauce
1 cup olive oil 2 cups ketchup
1/2 tsp dry powdered mustard 1 Tbs Tabasco sauce
1/4 cup lemon juice

Procedure

Vinaigrette Sauce
Put all ingredients into a bottle and shake to mix.

Cocktail Sauce
Blend all ingredients together and chill. Makes 3 cups.
Source: Stadium Rat

Arancine
3/4 lb ground chuck 1/2 cup green peas
1/4 lb Italian sausage 1/2 cup parmesan cheese, grated
1 medium white onion, chopped fine 8 large mushrooms, sliced and sautéed in
3 Tbs extra virgin olive oil butter
1 Tbs flour 1/4 lb mozzarella cheese, grated
1/3 cup dry vermouth 2 large eggs, beaten slightly
4 cups chicken stock flour
18 oz can tomato sauce bread crumbs
1/4 medium bell pepper, chopped fine salt and pepper
1/2 tsp basil leaves vegetable oil
1 1/2 cups rice 2 cloves garlic, minced

Procedure
In large skillet, sauté onions and garlic in olive oil till soft. Add meat and cook till brown.
Add flour and mix well. Add wine and simmer till evaporated. Mix in tomato sauce, bell pepper, basil, and one cup
of chicken stock. Cover and simmer about 25 min.
Cook rice in remaining chicken stock---AL DENTE. Drain rice and spread out on chopping block . Let cool about
20 minutes.
Mix together rice and meat, add peas and parmesan cheese. Form mixture into balls about 3" in diameter. Gently
hollow out a small hole in center with your finger. Insert some mushrooms and mozzarella cheese then seal up

1
 Appetizers and Dips

hole forming complete ball again. Roll balls into flour, dip into beaten eggs, and then into bread crumbs. Fry in
vegetable oil till golden brown.
Serve with salsa rapida
Servings: 6
Source: tavolatim

Black-eyed Pea And Artichoke Dip

This dip won me an award for "Best Appetizer" at our company potluck luncheon! Make this for parties and I
promise there won't be any left.

2 (14-ounce) cans black-eyed peas drained & 1 cup mayo

rinsed 1 cup sour cream
2 (14-ounce) cans artichoke hearts, chopped & 2 packets buttermilk ranch dressing mix
drained 2 cups grated mozzarella, divided
2 medium onions, finely chopped
4 Tbs parmesan cheese, grated

Procedure
Preheat oven to 350 degrees. Mix all except 1 cup mozzarella, pour into 9"x13" baking dish, and top with reaming
mozzarella. Bake until heated through and bubbly. Serve with scoop style corn chips.
Source: iluvdatiger

Bob The Terrible's Mustard And Pickle Pie

pie crust 4 Tbs butter
2 cauliflowers diced 4 tsp mustard
4 pickles quartered 1 oz grape jam

Procedure
Cut it all up, Put it in a pie crust, Bake 325 40 minutes

Breaux Bridge Brisket

How simple is this? Tender brisket for those looking for an easy way.
ETA: I owned a large catering business for 3 years. Good job with recipes!

how ever much brisket you want but get it stuffed 2 Bottles of Italian Dressing
with garlic and seasoning. Pan and Tin Foil

Procedure
Heat Oven 225 Degrees
Foil Goes On Top of Pan

2
 Appetizers and Dips

Brisket Placed on Foil

Pour Italian Dressing on Top of Brisket
Place Foil on Top
Cook for 5.5 - 6 hours
Remove cover and cook for 20 extra minutes and remove!
Source: TOKEN

Chicken and Andouille Meatballs in Gumbo Gravy

Meatballs Gravy
2 lbs ground chicken 1 bay leaf
1 lb andouille sausage 1 tsp parsley flakes
1/2 cup chopped green onions 1 tsp kosher salt
1/2 cup finely chopped celery 1/2 tsp dried thyme leaves
1/2 cup finely chopped green bell pepper 1/2 tsp dried basil leaves
2 cloves garlic, minced 1/2 tsp garlic powder
1/2 cup Italian bread crumbs 1/4 tsp black pepper
1 large egg, lightly beaten 1/4 tsp cayenne pepper
1/4 cup heavy cream 1/4 tsp white pepper
1 tsp Lea & Perrins (Worcestershire sauce) 4 cups chicken stock or broth
1 Tbs chopped fresh parsley 1/2 cup canola oil
1 1/2 tsp kosher salt 1/2 cup all purpose flour
1 tsp garlic powder 1/2 cup finely chopped onions
1 tsp onion powder 1/4 cup finely chopped celery
1/2 tsp black pepper 1/4 cup finely chopped green bell peppers
1/8 tsp cayenne pepper 1 clove garlic, minced

Procedure

FOR THE MEATBALLS:

Preheat oven to 400 degrees. Place ground chicken in a large bowl. Remove casing from andouille sausage and
slice into 2-inch pieces. Place sausage in a food processor and pulse until coarsely ground; add to chicken and
mix with your hands until thoroughly combined. Mix in green onions and remaining ingredients. Shape meat
mixture into 1 1/2-inch balls. Place on a large rimmed baking sheet lightly coated with cooking spray and bake
until golden brown and cooked through, about 25-30 minutes.

FOR THE GRAVY:

Combine bay leaf and next 8 ingredients (through white pepper) in a small bowl; set aside. Place chicken stock in
a medium saucepan over medium heat; bring to a gentle simmer. Meanwhile, make a roux by placing the oil in a
large heavy skillet (preferably cast iron) over high heat. Gradually add the flour, whisking carefully and vigorously
after each addition until smooth. Continue whisking until a milk chocolate roux is achieved. Add the onions, celery
and bell peppers; cook whisking constantly for 2 minutes. Add the garlic and seasoning mix; cook an additional 2
minutes. Increase heat on chicken stock and bring to a boil. Gradually add roux mixture to stock, whisking after
each addition until dissolved. Stir in meatballs. Reduce heat to medium and simmer for 15 minutes. Transfer
meatballs and gravy to a crock pot and serve hot with toothpicks and plenty of French bread. Makes
approximately 40 cocktail meatballs.

3
 Appetizers and Dips

Coconut Beer battered Shrimp With a Tangy Dipping Sauce

This is built on Paul Prudhomme's recipe with just a few tweaks. Makes a great app or entree. It's not hard to do
at all.

The Seasoning Mix Other Stuff

1 T red pepper 1.5 cups beer, more or less
2.25 tsp salt 1 T baking powder
1.5 tsp paprika 2 lbs large shrimp, peeled but with the tails left on
1.5 tsp black pepper 3 cups grated coconut
1.25 tsp garlic powder Canola for deep frying
.75 tsp each onion powder, thyme and oregano Dipping Sauce
2 eggs 18 oz Orange Marmalade
5 Tbs Creole Mustard
5 Tbs grated or prepared horseradish

Procedure

The Seasoning Mix

Mix and set aside.

Other Stuff
Add the eggs, 2t of the seasoning mix, baking powder, 1.25 cups of flour and the beer to make a batter.
Place a thin layer of coconut (1/2 of your amount) on a baking pan. Heat 3 inches of oil to 360.
In a deep plate, mix 1/2 cup of flour with 1.5 t of the seasoning mix.
Sprinkle the seasoning on the shrimp evenly...not too thickly. You'll have seasoning left over. Dredge the shrimp,
holding by the tails, in the seasoned flour and then the batter. Then place then on the coconut in the pan. I do
then 2 at a time to speed the process.
Once done, sprinkle coconut over the top to finish the prep.
Deep fry in small batches, turning when golden, which will take less than 90 seconds per side. Drain on a wire
rack. Serve with the sauce below.

Dipping Sauce
Mix, preferably a few hours to a day ahead. Many would eat an old shoe drug through this.
Source: OTIS2

Crabby Deviled Eggs

12 large eggs 1/4 tsp salt
1/4 cup mayonnaise 1/2 tsp Old Bay seasoning , plus additional for
1 Tbs prepared horseradish sprinkling
2 tsp Dijon mustard 8 oz crabmeat , picked over for shells

Procedure
Bring eggs and enough water to cover by 1 inch to boil in large saucepan over high heat. Remove pan from heat,
cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool 5 minutes.

4
 Appetizers and Dips

Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise,
horseradish, mustard, salt, and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into
egg whites. Sprinkle with additional Old Bay. Serve. (Eggs can be refrigerated for 12 hours before serving.)
Servings: 12

Crabmeat or Shrimp Layered Dip

16 oz cream cheese at room temp 6 to 8 chopped green onions.
3 cloves garlic, minced 1 oz parmesan cheese, grated
2 tsp Lea and Perrin 1 chopped bell pepper
3 tsp Tabasco 2. chopped tomatoes, (drained).
1/2 jar Cocktail sauce 1 lb jumbo lump crabmeat
6 to 8 oz mozzarella cheese.

Procedure
Mix the first 4 ingredients together and spread on a 10-12 inch platter
Spread the cocktail sauce on top of the cream cheese.
Top with crabmeat. (You can use 1.5 pounds of chopped shrimp as well.) Sprinkle one ounce of parmesan
cheese and can garnish with a sprinkling of the bell pepper and tomatoes.
Serve with salted crackers like water crackers or other unflavored crackers of your choice.

Crawfish Dip 1
This dip is best when prepared a day ahead of time and reheated.
I serve it with Chicken In A Biscuit snack crackers

1 lb crawfish tails 1 Tbs Zatarain's concentrated crab boil

12 oz cream cheese 1 Tbs Old Bay seasoning
2 cloves garlic (chopped) 1/2 stick real butter

Procedure
This dip is best when prepared a day ahead of time and reheated.
Chop crawfish tails by hand or using a food processor (do not chop very fine)
In a sauté pan or skillet, combine all ingredients except cream cheese
Cook on medium until butter has melted and has been absorbed by crawfish
Remove from fire
Leave to sit in pan for 15 minutes
Return pan to fire and add cream cheese
Stir in until fully melted
Optional: Top with chopped green onion.
Source: niknik

5
 Appetizers and Dips

Crawfish Dip 2
Serve in a chafing dish with either, mini pastry shell, Scoops, or toast points. Damn good.

1 lb good crawfish tails with fat 1 stick unsalted butter

8 oz cream cheese 1 bunch green onions, minced
1/2 Tbs garlic ,minced Salt, red and black pepper to taste
1 can Cream of Mushroom Soup (FTH) 1 or 2 Tbs water

Procedure
Over medium heat, melt the butter and cream cheese together, adding the garlic and green onions and whisking
until smooth...a few minutes. Add the soup, crawfish, and I like to take a T or two of water and wash the fat from
my crawfish package into the dish. Whisk until smooth. Season to taste...I usually add Tony's until the salt is
correct then add red pepper to taste.
Source: OTIS2

Creole Boudin
Although boudin is nearly ubiquitous in Cajun Country, it is not well known that it was once popular among the
Creoles of New Orleans. The Creole version differs slightly in that it generally contains poultry and cream.

1 lb ground pork 1/2 lb leftover, baked dark turkey meat

1 medium onion, diced 1/2 cup diced shallots
4 cloves garlic, diced 1/2 cup diced parsley
2/3 cup rice Salt
1 cup light turkey stock (made by simmering Black pepper
bones from baked turkey) Cayenne pepper
1/2 cup cream Hog casings

Procedure
1. Simmer pork, onion and garlic in 1/2 cup water. Drain.
2. Cook rice in the stock and cream.
3. Grind turkey meat and mix with rice, pork, onion, garlic, shallots, parsley and seasonings.
4. Cool the mixture quickly in an ice chest or freezer. Once cool, stuff into medium hog casings.
5. To prepare, steam or grill boudin and serve hot.
Servings: 6
Source: David Jacobs

Creole Tomato Jam by Tory McPhail

1 garlic bulb, peeled and sliced ½ tsp black pepper
1 sweet onion, julienned ½ tsp cayenne pepper
½ tsp vegetable oil 1 cup dark brown sugar
3 large Creole tomatoes, peeled, cored, and 2 tsp Crystal hot sauce
rough-chopped 2 tsp Worcestershire sauce

6
 Appetizers and Dips

2 ½ tsp kosher salt Juice of 1 lemon

Procedure
Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add
remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3
hours, or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2
weeks.

Don’s Seafood Hushpuppies

1 pint flour 1/2 cup green onions, chopped fine
1 pint cornmeal 1/2 pint onions, chopped fine
3 Tbs sugar 1 tsp cayenne or to taste
1 Tbs salt 4 eggs
2 Tbs baking powder 12 oz milk

Procedure
Mix all ingredients together well, adding milk last. Using a scoop, scoop the mixture and drop individually into hot
oil and fry until the hushpuppy floats.
Source: Stadium Rat

Ernest’s Famous Marinated Crab Claws #1

This recipe appeared in the newspaper.

1 cup chopped green onions, tops and bottoms 2 cups tarragon vinegar
1 cup chopped celery, leaves and stalks juice of 6 lemons
4 heads garlic chopped 2 Tbs salt
1 cup chopped parsley 1 Tbs pepper
2 cups Spanish olive oil

Procedure
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.
Source: Rohan2Reed

Ernest’s Famous Marinated Crab Claws #2

This recipe is from a waiter at the restaurant.

fresh crab claws 1 large box of salt (1 ounce)

4 gallons olive oil (16 ounces) 1 large box of pepper (1 ounce)

7
 Appetizers and Dips

4 gallons of white vinegar (16 ounces) 20 stalks of celery, ground (5 stalks)

1 gallon Lea & Perrins (4 ounces) 20 bunches of green onions (5 bunches)
1 gallon lemon juice (4 ounces) 20 bunches of parsley (5 bunches)

Procedure
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.
Source: Rohan2Reed

Fast And Easy Salsa

can of Rotel onion (optional)
cilantro salt

Procedure
Chop up cilantro (desired amount)
Chop up onion (desired 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.
Recipe Tips
**add to blender if you like a smoother mix.
Source: Crawdaddy

Fire Crackers
1 lb unsalted saltine crackers 2 Tbs crushed red pepper flakes
1 cup canola oil 1/2 tsp garlic powder
1 oz (1 packet) powdered ranch dressing mix

Procedure
You have to find a suitable plastic container. Start searching all the food storage containers, Tupperware,
Rubbermaid and zip lock tubs you have in your kitchen. You are looking for a short container that can hold as
many crackers as possible, in a sealed location. A good lid/seal is important since it will get flipped over. Ideally
this container will hold all 4 sleeves, but I have used 2 containers, so don't worry if you have to split it up.
The plan here is to line up the crackers on edge so they are loosely sitting like they would in the sleeve and when
the container has the lid on and is flipped over, all the crackers stay in place.
After selecting the correct vessel, take the crackers out of the sleeves and line them up in the container(s). See
the picture for more help. Don't stack up, only 1 level.
Pour all the ingredients (except the crackers) into a bowl and stir. As you stir, pour the mixture over the crackers.
Make sure to get the crackers in the corners and on the edges.
After you have run out of mixture, put the lid on the container(s) tight. Than flip the container(s) over. Every 5
minutes or so, flip the container over again. Again, and again for around 20 minutes. When your patience has run
out, and you don't see liquid running down the sides of the container when you flip it over, you're done.

8
 Appetizers and Dips

You can put leftovers in a zip lock bag, seal air tight, and they last about a week or so.
Source: Instructables

Goat Cheese Deviled Eggs

6 large eggs, hard boiled, peeled 2 Tbs finely chopped celery
3 Tbs goat cheese salt -to taste
3 Tbs mayo pepper-to taste
2 Tbs chutney chopped parsley leaves-optional
2 Tbs finely chopped pecans

Procedure
Put yolks in bowl. Mash yolk, stir in goat cheese, mayo, chutney, pecans and celery. add S&P to taste. fill egg
whites w/ mixture. garnish with parsley or pecans if desired
Source: iluvdatiger

Hogs Head Cheese:

It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice
the ends of the ears and add back to the second cooking. Nice texture and appearance. Adjust everything to your
taste. I do this for Christmas gifts each year for those who love it.

2 Boston butt roasts 4 stalks celery, chopped

4 pigs feet 4 cloves garlic, crushed
4 pig's ears 6 jalapeno peppers, chopped
4 bay leaves 2 bunches green onions
1 onion, diced 1 bunch parsley
8 cloves garlic 2 large jar stuffed green olives, sliced
2 stalks celery, chopped 2 small jars pimentos
1 cup vinegar salt and pepper to taste (I use Tony's)
water to cover 1 Tbs each dried Thyme, Oregano, and Basil
Second cooking 1/4 cup each Worcestershire sauce and lemon
2 onion, diced juice
1 bell pepper, diced reserved meat and stock
2 packets gelatin

Procedure
Add meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to
prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated.
Pour into bowls or loaf pans and cool overnight.
Source: OTIS2

9
 Appetizers and Dips

Hot Artichoke Bites and Notes

I don’t really measure anything and I use more green onions, because I love them. I used cayenne pepper rather
than hot sauce, but either will do.

6 oz jar marinated artichoke hearts, chopped. ¼ cup chopped green onion

Save a little of the oil and use it in the A few cloves of finely chopped garlic or a
mixture. generous amount of granulated garlic
¾ to 1 cup mayo Hot pepper sauce or cayenne to taste
15 oz wedge of parmesan cheese, grated (I’ve 1 pkg cocktail size rye bread
never measured this.

Procedure
Mix all ingredients together except bread. Mixture should be thick. Add more of whatever you want to make it
thicker, if need be. You should have plenty of artichoke to go on each piece of bread, because too much mayo in
the mixture could make the bites greasy. The mayo is really a binder and the egg in it makes them puff.
Bake at 350 about 15 minutes or more, until the bottoms are somewhat crispy and the tops are lightly browned
and bubbly. I bake in the lower oven so the bottoms get toasted. I usually bake them on a sheet of non stick foil
on the baking sheet for easy cleanup.
Serve warm
Recipe Tips
When I made them last weekend, I used 8 6 oz jars of the hearts and didn't multiply the mayo for that amount
because it really would have been too much. I like it "artichokey". I didn't multiply the amounts of the parm cheese
either. I just added those two things until I got the texture I wanted. I baked some testers since I was making so
much at once. Actually, it made more than 80 because I tested some and I still have some of the mixture that I'm
going to put on the rest of the bread for company tonight.
You can sub hearts of palm if you like or mix the two.
I freeze them on the baking sheets and then vac seal them. They keep very well and I cook them frozen for longer
rather than allow them to defrost because they might get mushy.
Source: Gris Gris

Hot Boudin Dip

Make this quick and easy Boudin Dip!

8 oz cream cheese 8 oz sour cream

1 cup cheddar cheese 1 lb boudin

Procedure
Preheat the oven to 350 degrees. In a bowl combine cream cheese, cheddar cheese, and sour cream. Remove
boudin from casing and break into the cream cheese mixture. Pour boudin dip into a 1 quart baking dish. Bake for
about 30 minutes.
Source: Athis

Hot or Cold Crab Dip

16 oz cream Cheese 1 lb lump crab meat; picked for shells

10
 Appetizers and Dips

2 Tbs prepared horseradish 1 medium onion; diced

2 Tbs Worcestershire sauce Panko bread crumbs
dash Hot Sauce Paprika

Procedure
Soften cream cheese in microwave for 20 sec so that you can mix it easily.
Mix all ingredients but the breadcrumbs and paprika together.
Spray a 9x13-baking dish with Pam and put mixed ingredients in it.
Top with the breadcrumbs and paprika.
Bake at 350 until it begins to bubble.
Serve warm or chill in a fridge
Source: TigernMS12

Hummus with a Louisiana Kick

2 cans Garbanzo beans, 1 drained 1/2 tsp red pepper
1/2 cup tahini paste 1 tsp salt
2 Tbs minced garlic 1/4 cup EVOO
1/3 cup lemon juice 4 Tbs Italian parsley

Procedure
In a food processor, add all ingredients except the parsley, and process until smooth. Then, add the parsley, and
go another 15 seconds. Taste and adjust seasonings. Serve with toasted or untoasted pita bread.

Jalapeno Seafood Dip (With Crab and Shrimp)

1 lb crabmeat 2 Tbs garlic chopped
1 lb boiled shrimp (peeled) 2 tsp hot sauce
1 cup Monterey Jack 2 tsp Worcestershire sauce
6 Tbs mayonnaise 1 tsp chopped jalapeno
1/4 cup cheddar 1 tsp salt
1/4 cup parmesan 1 tsp pepper

Procedure
Put all ingredients in a bowl. Mix well. Put in a baking dish and bake for 15 minutes until browned.
Serve with bread or chips.

Kajungee's Cold Crabmeat Dip

1 lb lump crab meat Juice of 1Lemon
1 8 oz package cream cheese dash of cayenne pepper
1 cup mayonnaise salt to taste

11
 Appetizers and Dips

1/2 cup sour cream 3 cloves garlic, pressed

1/2 tsp Old Bay seasoning Cocktail Sauce
1 Tbs Worcestershire Chopped green onions
1/4 tsp Tabasco sauce

Procedure
Soften cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic,
lemon and Old Bay seasoning.
Gently add half the crabmeat. Spread mixture on serving dish. Top with remaining crabmeat then top with cocktail
sauce and green onions
Source: Kajungee

Kicked Up Queso
Velveeta 1 can Rotel tomatoes
Jimmy Dean Hot Sausage browned 1 can green chiles
1 onion chopped 1 jalapeno chopped up

Procedure
Serve the queso as a dip or over a small bowl of Fritos.
You can cook down the onions and jalapenos while you brown the sausage. Drain off excess grease. Add
everything but the cheese and let it warm. Cut the cheese ( :) ) into chunks and add. Let the cheese melt slowly
and voila. You can make a day ahead and warm up at the tailgate.
Source: TBoy@LSU

Louisiana Sin Dip

Notes: we used a mix of crawfish tails, shrimp and about 1/2 pound of crabmeat (claw). Did not cook the crawfish
ahead of time, shrimp were cooked. I think putting the seafood in uncooked will make more juice, but be more
flavorful. No matter, the bread soaks up the juice, making this a fairly thick dip. We used garlic bread rounds and
Frito Scoops. One of our friends that was the last to leave asked us for the bread round (which was thoroughly
scoured of any dip) to make croutons out of. We used a rosemary/sea salt loaf from Fresh Market-would probably
get 2 next time, as only about half fit in the one loaf, and it was NOT the same baking the remainder in a
casserole dish. We ended up using it to refill the loaf, but it was really runny compared to what was made in the
bread. We also made the dip the night before and let it blend in the frig overnight before putting it in the bread. It
might have been one of the most popular things we served.

2 cups shredded mild cheddar cheese Finely chopped jalapeno (to taste)
8 oz cream cheese (softened) 1/2 cup green onion
1 1/2 cups sour cream 1/8 tsp Worcestershire sauce
1 cup cooked crawfish tails* 1 1 lb loaf round French bread
1/4 to 1/2 cup chopped green chilies

Procedure
Mix all ingredients except bread in a medium bowl. Set aside

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 Appetizers and Dips

Cut thin layer off the top of the bread and set aside. Remove insides and cut into 1" cubes. Fill bread bowl with dip
mix, cover with top, wrap in aluminum foil and bake in 350 oven for 1 hour. Serve with the reserved bread cubes
or the cracker/chip of your choice.
*can use shrimp, smoked ham or cooked chicken instead of crawfish

Nachos Weldon
I made these over the weekend and tweaked the process and therefore the recipe a bit and it came out much
better and really good. Very delicious. If you are having a Christmas Party or New Years Eve Party coming up this
is a great idea for an appetizer.

8 yellow corn tortillas (I just buy the 30 count 1/2 tsp Ground Cayenne Pepper
Mission brand) 1/2 tsp salt
Oil for frying (I use Peanut Oil but Vegetable 1/2 tsp Black Pepper
Oil works too)
For the queso:
2 lbs ground beef
1/2 lb White American Cheese, cubed. You can buy
1 can Ranch Style beans this at any deli. Hard to find on the shelf.
1/2 onion, diced 1/4 cup milk
1/2 cup water 1 Tbs butter
Shredded Cheese (I use Cheddar and Jack) 1 tsp Ground Cumin
1/2 tsp Chili Powder 1 tsp Garlic Salt
1/2 tsp Ground Cumin 1/4 tsp Ground Cayenne Pepper
1/2 tsp Paprika 4 oz diced green chiles

Procedure
Combine diced onion and ground beef and brown, then drain.
Add 1/2 teaspoon of chili powder, ground cumin, paprika, ground cayenne pepper, salt and pepper to the beef
and mix together.
When combined add in Ranch Style Beans and 1/2 cup of water, heat to boiling. When it gets to a boil, reduce
heat to low and simmer.
Heat your frying oil in a skillet to 375-400 degrees.
Fry as many of the tortillas as you can at a time for about 90 seconds or until the tortillas are a golden brown and
crispy like a chip. Turn them over in the oil halfway through. Place on paper towels to drain off excess oil. You
don't want them to be too crispy and too brown.
In a separate sauce pan melt the cubed white American cheese with 1/4 cup of milk and 1 TBSP of butter on low-
medium low heat. Make sure it stays on lower heat to prevent scorching or burning.
When it is all fully melted, add in the green chiles, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, and 1/4
teaspoon of ground cayenne pepper. Mix it all together. Leave on low heat and stir occasionally so it doesn't
become too thick.
Find a baking sheet, grease it, and place as many tortillas as you can on it. You may need two baking sheets.
First, take some of the queso and spread it around the tortilla like in the pic below. How much is up to you, I
usually do enough to cover the tortilla.
Then place the beef/bean/onion mixture on top of the queso. Again just enough to cover it all. Do not put too
much on there, otherwise the toppings will be too much for the tortilla to support.
Then place shredded cheese on top of the beef mixture. How much cheese is up to you.
Put the baking sheet in the oven and broil it until the cheese on top is melted.
Cut the tortillas into quarters and then place them on a plate. I used a pizza slicer to do this.
Serve with desired toppings like sour cream, guac, pico.

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 Appetizers and Dips

Recipe Tips
Of course you can do more than 8 tortillas. I'd say 3-4 tortillas per person is good. I made 8 for myself this
weekend and it took me 2 sittings to eat it all. Ate about half and had to eat the rest of the half later that night.
Source: accnodefense

Neiman Marcus Crab Louis Parfait

For the Louie Dressing 1 cup sour cream
1/4 cup mayo 1 1/2 tsp fresh lime juice
1/4 cup heavy cream 1/2 tsp salt
3 Tbs chili sauce (such as Heinz) 1 dash Tabasco sauce
3 Tbs thinly sliced fresh chives For the Tomato Salad
1 Tbs minced celery 1 cup seeded and finely diced tomato
1 1/2 tsp fresh lemon juice 2 Tbs finely diced red onion
1 tsp Old Bay seasoning 1/2 cup peeled, seeded and finely diced cucumber
1/2 tsp freshly ground pepper 1 Tbs minced fresh cilantro leaves
For the Avocado Mousse 1/4 tsp salt
1 ripe Haas avocado, about 6 oz., cut in half 1/4 tsp freshly ground black pepper
and seed removed 1 cup jumbo lump crabmeat, about 7 oz.

Procedure
To prepare the Louie dressing, place all ingredients for the sauce in a bowl, whisk to incorporate well. Cover bowl
with plastic wrap and set aside in refrigerator.
To prepare the mousse, remove skin from avocado and cube it. Mash avocado in bowl. Add the remaining
mousse ingredients and whisk until the ingredients are well incorporated and mixture is creamy. Cover bowl with
plastic wrap and store in the refrigerator.
To prepare the tomato salad, toss all ingredients in a bowl, gently to combine. Cover bowl in plastic wrap and set
aside in refrigerator.
Pick through the crabmeat to remove any shells or cartilage. Divide crab into 8 equal portions.
Place about 1 T of the tomato salad in the bottom of a chilled 8 oz champagne or parfait glass. Next, place one
portion of the crabmeat to cover the tomato mixture. Top crab with 1 T of Louie dressing. Add about 3T of the
tomato salad in an even layer over the dressing and then spoon about 3 T of the mousse over the tomatoes.
Repeat these layers once more beginning with the crabmeat layer. Complete the other 3 parfaits and garnish
each with just a bit of the tomato salad and some cilantro sprigs or stand a chive up in the mousse.
Can be chilled a little while before serving. All mixtures may be made ahead of time.

New Orleans Pickled Onions

Serve as appetizer, in salads or as meat accompaniment.

2 lbs small pickling onions 3 small hot red pepper pods or 1/8 teaspoon crushed
1/2 cup pure salt red pepper flakes for each jar
3/4 cup sugar beet juice
2 Tbs mustard seed or 4 teaspoons pickling spice
3 cups white vinegar

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 Appetizers and Dips

Procedure
Cut off ends of onions. Cover onions with boiling water and let stand 3 minutes. Drain, then dip into cold water
and peel.
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.
Combine sugar, spice and vinegar in saucepan. Bring to a boil and simmer covered 15 minutes.
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.
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.
Let onions stand at least 2 weeks to allow flavor to develop.
Source: Stadium Rat

Otis 2's World Famous Mushrooms Stuffed With Herbed Goat

Cheese
This is a damn good warm starter or pick up food.

Filling: Topping
4 oz softened goat cheese 1 slice sandwich bread, torn and toasted
2 oz softened cream cheese 1 Tbs fresh Italian parsley, minced
1 Tbs EVOO 2 cloves garlic, minced
2 cloves garlic, minced 2 Tbs EVOO
1 Tbs minced fresh basil Mushrooms
1 Tbs minced fresh tarragon 24 large mushrooms, stems removed
2 tsp minced fresh oregano 1/4 cup EVOO
2 tsp minced fresh thyme 1 Tbs seasoned rice vinegar
A little salt, black and red pepper, just a Salt and fresh pepper
pinch of the latter

Procedure
For the filling: process all ingredients in the food processor until smooth. Salt and pepper to taste. Transfer to a
zip lock bag and throw in the fridge.
For the bread crumbs: pulse the bread into coarse crumbs in the food processor. Mix all other ingredients in a
mixing bowl, then add the bread crumbs and coat. Set aside.
For the mushrooms: Heat oven to 425. Line a baking pan with foil. Toss the caps in the EVOO , salt , pepper and
rice vinegar. Place on the pan, gills up, and roast 10 minutes. Turn over and roast again for 10 minutes more.
Remove and turn gills up when cool enough to handle. Snip a corner off the plastic bag and pipe the mixture into
each 'shroom. Arrange breadcrumbs on a plate. Press each cap, stuffing side down, I not the crumbs to coat well.
Pop back in the oven for 5 minutes plus until heated through. Eat them and curse the fact you didn't make more.
Source: OTIS2

Pepper Jelly Chicken Wings

1 family sized pack of chicken wings/drumettes Pepper

15
 Appetizers and Dips

Salt 1 jar of Tabasco Pepper Jelly, hot

Procedure
Season chicken drumettes with salt and pepper. BBQ like normal.
Scoop all of the pepper jelly into a gallon freezer bag.
Take chicken off of grill and allow 10 minutes to cool
Place in freezer bag.
Shake until jelly has melted all around the chicken.
Serve with quite a bit of napkins.
Recipe Tips
Pepper Jelly is fantastic melted on pork tenderloin as well. Same recipe.
Source: slackster

Pickles and Cream Cheese Party Favor

2 jars of petite dill kosher pickles Deli Select Honey Ham (or your choice of lunch
16 oz Philly whipped Cream Cheese meat)
Fancy toothpicks

Procedure
Cut the pickle slightly-(halfway long ways.) Spread the cream cheese in and around the pickle. Pack the cheese
tight around the pickle. Wrap the pickle in a half slice of the honey ham. Garnish with a fancy toothpick through
the pickle. Refrigerate before eating.
VARIATIONS: Substitute dill for sweet and or larger pickles.

Rat’s Pickled Garlic (Canned)

I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch. Don't let any stainless
steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.

3 1/2 lbs peeled garlic cloves (about 30 heads) 12 Serrano chili peppers
6 cups white vinegar 24 cloves
2 1/2 cups white wine 1/4 tsp crab boil
2 1/2 Tbs pickling salt 12 strips red bell pepper
3 1/2 Tbs sugar zest of 1 lemon
2 1/2 Tbs dried oregano

Procedure
Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes
to soften compound.
In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, Serrano peppers, bell pepper, lemon zest and
oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five
minutes, then take off heat.

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 Appetizers and Dips

Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot
liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel.
Place snap lid on jar and finger tighten screw band on.
Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for
your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any
unsealed jars.
Remove screw bands and clean bands and jar necks. Store in a cool dark place.
For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20
minutes and over 6001 ft process 25 minutes.
Recipe Tips
Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in
rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.

Redneck Caviar
30 oz field peas-drained and rinsed 5 green onions, diced
22 oz white shoepeg corn-drained and rinsed 16 oz Zesty Italian dressing
20 oz diced tomatoes and green chilies 2 tsp minced garlic
14.5 oz diced tomatoes 1 Tbs finely chopped fresh parsley
1 green bell pepper finely diced 1 Tbs salt
1 red bell pepper finely diced 1 tsp black pepper
1 yellow bell pepper finely diced

Procedure
Stir together all ingredients.
Cover and chill 8 hours.
Serve with chips.
Source: oompaw

Shrimp Cakes with Chili Lime Cream Sauce

16 uncooked large shrimp (about 1 pound), 2 Tbs (or more) peanut oil
peeled, deveined Chili-Lime Cream Sauce
1 large egg 1/4 cup dry white wine
1 green onion, sliced 1/4 cup fresh lime juice
2 Tbs fresh lemon juice 1 Tbs chopped peeled fresh ginger
1 Tbs Dijon mustard 1 Tbs minced shallot
1 Tbs minced fresh cilantro 1/3 cup whipping cream
1/2 tsp hot pepper sauce 2 Tbs chili-garlic sauce*
1/2 tsp salt 6 Tbs (3/4 stick) unsalted butter, room temperature,
pinch ground black pepper cut into 1/2-inch pieces
2 cups panko (Japanese breadcrumbs)

17
 Appetizers and Dips

Procedure
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt,
and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve
3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet.
Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until
cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve
immediately

Chili-Lime Cream Sauce

Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes.
Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add
butter, 1 piece at a time, whisking just until melted before adding next piece.

Summer Time Picco De Gallo

Tomato (lots) jalapeño pepper
cucumber onion
bell pepper lime
banana pepper salt to taste
cilantro (optional) this is also good without

Procedure
Chop up all above to consistency you like and add to large bowl. Stir and mix. add salt to taste and lime juice.
Longer it sits better it blends.
Source: Crawdaddy

Thai Lettuce Wraps

Off the cuff measurements, cheap, easy, quick and very good.

2 lbs Ground meat of choice 2 Tbs peanut sauce

8 oz fresh mushrooms, any kind, diced 2 Tbs hoisin sauce
2 or 3 shallots, minced 2 Tbs rice wine vinegar
2 or 3 cloves garlic, minced 2 Tbs fish sauce
1 red bell pepper, diced A few shots of Rooster sauce
A few T foreshadowing ginger, minced Salt and pepper to taste
2 jalapeño peppers, minced

Procedure
Brown the meat, drain most excess oil. Add the mushrooms, shallot, garlic, vinegar and fish sauce. Medium high
heat for a minute or so. Add the jalapeño pepper, ginger, hoisin and peanut sauces. Stir in...simmer a minute or
so. Add the red bell pepper. Taste and adjust seasonings as needed. Remove from heat.
Source: OTIS2

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 Appetizers and Dips

Ultimate Hogshead Cheese

Step One ½ tsp ground cumin
2 lbs pig skin 1 tsp ground basil
5 lbs smoked ham hocks 1 Tbs ground black pepper
1 large onion- chopped 1 Tbs white pepper
4 carrots- chopped 2 Tbs cayenne pepper
4 stalks celery - chopped 2 Tbs smoked paprika
2 Tbs chopped garlic 2 Tbs garlic powder
3 bay leaves ½ tsp ground mustard powder
water to cover 1 Tbs kosher salt
Step Two 3 Tbs Worcestershire sauce
6 lbs pork temple meat 1 cup white vinegar
16 oz Guidry's Creole Seasoning Mix- chopped ½ cup lemon juice
very fine in a food processor 1 tsp liquid crab boil
4 Tbs Tony Chachere’s Seasoning 3 Tbs ham soup base paste
1 tsp ground oregano 2 Tbs Louisiana hot sauce
1 tsp ground sage 1 Tbs Dave’s Temporary Insanity Sauce
1 tsp ground thyme 2 bunches
green onions- chopped very fine in a food
½ tsp ground rosemary processor
2 bunches parsley- chopped very fine in a food
processor

Procedure

Step One
Put above ingredients in a pot and boil covered until meat is falling off the bone, approximately 2 hours. Remove
ham hocks and skin and set aside to cool. Strain liquid and discard the vegetables. Return the liquid to the heat
uncovered to reduce to approximately 6 cups, and set aside. Be sure to skim the fat and scum layer off of the top
of the stock several times during the reduction process. Remove ham hock meat and skin from the bones and
discard the bones. Run the meat and all skin through a meat grinder with a 3/8” die and set the mixture aside.

Step Two
Grind pork temple meat in a meat grinder with a 5/8” die. Combine ground temple meat with Creole seasoning
mix in a pot and brown the meat. Add the ground ham hocks and skin from step one to the browned meat mixture
and continue cooking. Add all remaining ingredients except the final two ingredients on the list. Add reserved
stock from step one and bring up to heat. Add the green onions and parsley and cook for another two minutes.
Remove from heat. Divide mixture into pans. Cover with foil or plastic wrap, and refrigerate until set.
Source: puse01

World's Tastiest Onion Dip

I give you guys the best onion dip I've ever tasted . A Carthage, Ms favorite, complements of Mrs J. Wright:

2 packages Philly Cream Cheese (8 oz each) Onion powder, Worcestershire sauce, celery salt
1 package Kraft onion soup/dip mix and garlic powder, all to taste
1 package sour cream (8 oz)
4 beef bouillon cubes crushed

19
 Appetizers and Dips

Procedure
Soften the cream cheese. Add sour cream , crushed bouillon cubes and onion dip seasoning. Blend well . Add all
other ingredients to taste. Refrigerate for an hour or more and serve with chips or vegetables for dipping.
Awesome stuff.
Source: OTIS2

20
 Beef and Pork

Beef and Pork

Asian Pork Tenderloin

Trim; Combine; Rub and Sear: 2 Tbs honey
2 pork tenderloins, trimmed (1–1/2 to 2 lb. 1 Tbs tomato paste
each) 1 Tbs soy sauce
2 Tbs Chinese five-spice powder 1 Tbs rice vinegar
1 Tbs kosher salt 1 Tbs fresh ginger, minced
1 Tbs ground black pepper 1 Tbs pineapple juice
2 Tbs peanut oil 1 tsp chili garlic sauce
Simmer:
1/3 cup Chinese plum sauce

Procedure
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins.
Heat oil in an ovenproof sauté pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the
oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes
before slicing.

Bacon Wrapped Pork Tenderloin

Made a bacon wrapped pork tenderloin tonight and it was incredible. It was one of the juiciest, most delicious pork
tenderloins I think I have ever had. The best thing about it is how simple it was to make.

8 to 10 slices of streaky bacon, long enough to 1 Tbs olive oil

wrap around the pork 1 ½ times. 2 Tbs honey (or maple syrup - I prefer honey because
1 lb pork tenderloin, at room temperature it is thicker which creates a better glaze)
Salt and pepper

Procedure
Preheat oven to 350F (fan forced) 390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be
enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same
thickness.
Heat the oil in an oven proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam
side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at
the base of the pork.

21
 Beef and Pork

Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
To serve, cut into thick slices.
Source: muttenstein

Balsamic Glazed Pork Chops with Arugula-Basil Rice Pilaf

This recipe is modified from one I got from Rachael Ray.

3 Tbs butter 3 cloves garlic, chopped

1 box rice pilaf mix 1/4 cup balsamic vinegar
3 Tbs olive oil 2 Tbs honey
4 1" pork chops 1 cup chicken stock
1 small onion, chopped 1 bunch arugula, trimmed and chopped
1 Tbs thyme 2 Tbs basil
1 Tbs rosemary

Procedure
In a med pot on high heat, add 1 T butter and 1 3/4 c water. When boiling, add rice and flavor packet. Stir, reduce
heat to simmer and cook for 20 min. Heat a large skillet over med-high for the chops. Add a couple T of olive oil.
Salt and pepper chops. Cook in hot skillet 5 min each side. Transfer chops to a platter and cover w/ foil. Return
skillet to heat, add 1 T olive oil and sauté onions, thyme, rosemary and garlic for 5 min. Add vinegar, honey and
chicken stock. Cook till reduced by 1/2. While glaze is reducing, add arugula and basil to the rice. Stir w/ a fork to
combine. Once glaze has reduced by half, lower heat and add 2 T butter. Melt butter. Add the chops to the pan
and coat them in the glaze. I like to serve the chops on top of the rice pilaf and drizzle the plate w/ the glaze. This
is my kid’s favorite meal.
Source: KyleK

Baronne Street Bruscialoni

2 top round steaks, 1 pound each 1/2 cup parmesan-Romano blend cheese
2 tsp olive oil 2 hard-boiled eggs, sliced
2 cloves garlic, minced 2 (14-ounce) jars pasta sauce
1/2 cup Italian bread crumbs 2 cups water, plus additional if needed
1/2 lb prosciutto

Procedure
Lightly flatten the meat and rub the top side with olive oil and garlic. Evenly layer the bread crumbs, prosciutto,
cheese, and egg slices on top of the seasoned meat.
Roll up meat carefully and secure with twine, using approximately 4 evenly spaced loops around each roll of
meat. Place the two secured rolls of meat in the slow cooker.
Add pasta sauce to the slow cooker, then add water, being sure to just cover the meat. Cook on low heat for 5 to
6 hours or until meat is tender.
Source: In a While, Crocodile: New Orleans Slow Cooker Recipes

22
 Beef and Pork

Beef Roast
Beef roast, chuck, eye of round, rump, etc. 3 or 4 cloves garlic
1/2 cup buttermilk 1 or 2 bay leaves
1/2 cup red wine 1 pkg dry onion soup mix
Fresh cracked black pepper to taste(at least a 1/2 lb fresh mushrooms, sliced
T)
1 med onion, diced

Procedure
Place roast in crock pot and salt and pepper well or season with Tony's. Add garlic and onion around roast, along
with bay leaves and mushrooms. Pour buttermilk over roast and then add the onion soup mix to the top of the
roast. Add red wine buy pouring to the side of the roast. Place crock pot on low and cook for 8 to 12 hours and
serve with rice or mashed potatoes. If desired, remove the gravy to a sauce pan, add 1/4 cup of cornstarch mixed
with 3/4 cup of water and bring to a boil over high heat to thicken the gravy. Be sure to adjust the seasonings.
Source: OTIS2

Beef Stroganoff
There are many recipes for this dish. This one is pretty standard, relying on butter, flour, wine, beef broth and sour
cream for the sauce that makes stroganoff the great dish it is. This dish is intended to be cooked and served
immediately. If serving with a vegetable, everything (vegetable, bread, noodles) should be completed and ready
to serve before cooking the stroganoff.

1 lb Sirloin – Thin (1/8 inch) sliced (freezing 2 Tbs AP flour

the meat for an hour helps with slicing) 1/2 cup good red wine
1 1/2 cups fresh white mushrooms, sliced or tiny 1/2 cup beef broth
whole if you can find them 2 cups Sour Cream or Crème Fresh
1 small onion, Julienned Salt, Black Pepper
3 cloves garlic, minced 12 oz medium noodles cooked in salted water and
Butter lightly buttered to hold
Vegetable Oil

Procedure
Cook the noodles and hold them (warm) with some melted butter stirred in to keep them from sticking before
plating.
Start with sliced mushrooms and julienned onions, sautéed in butter and a little oil (50/50). Set aside when they
are tender.
Add a little more butter and oil after removing the sautéed mushrooms and onion and cook the beef in the same
pan with three cloves of minced garlic, salt, pepper and a Tablespoon of AP flour. Remove the sirloin from heat
and set it aside when it is still pink. It should take maybe 1 1/2 minutes to cook the meat.
When the beef has been removed, add another Tablespoon of AP flour and cook it for a few minutes (with a little
oil, if needed), then deglaze the pan with a half cup of red wine and a half cup of beef broth. This should result in
a rich brown gravy.
Cook the gravy for a few minutes, taste for seasoning and return the mushrooms and onion to the pan.
Hold warm until the dish is ready to complete.
To finish the stroganoff, return meat to pan and immediately stir in about 1 1/2 cups of sour cream or crème fresh.
You do not want to cook the dish any at all after adding the cream to avoid breaking down the sauce and
toughening the meat.

23
 Beef and Pork

For best results, serve immediately. In its best presentation, you should see medium rare meat in a smooth
sauce, over noodles.
Source: MeridianDog

Beef Stroganov
Classic dish...here is my version

3 1/2 Tbs unsalted butter 1/2 cup red wine

1 Tbs flour 2 tsp oregano
1 cup beef stock 2 tsp thyme
2 lbs sirloin steak, trimmed, slice 1/4" thick then 1 tsp dry mustard
cut into 1" pieces 1 tsp garlic powder
2 Tbs olive oil 1 tsp onion powder
1/2 cup shallot, sliced thin Red, white, and black pepper
3/4 lb mushrooms, sliced buttered wide egg noodles
3 Tbs sour cream, room temp salt
1 tsp Creole mustard

Procedure
Toss spices and powders with meat and set aside. Melt 1 1/2 tablespoons of butter in heavy sauce pan, add flour
and make a roux ( about 2 min.). Stream in stock, stirring constantly, bring to a boil, stirring constantly. Reduce
heat and simmer 3 minutes. Remove from heat and stir in wine.
Melt 1 tablespoon each of olive oil and butter in skillet till foam subsides. Brown beef for 1 minute in two batches.
Transfer to bowl.
Heat remaining butter and oil in same skillet until hot but not smoking, then sauté shallots about 3 minutes. Add
mushrooms and sauté till moisture from mushrooms is gone.
Add meat back to skillet then stir in sauce. Heat up mixture stirring to combine.
Stir in sour cream and serve over buttered noodles.
Source: tavolatim

BooDreaux's Coffee Rub

I use this for pork & people seem to love it

1/2 cup New Orleans blend coffee 1.5 tsp white pepper
3/4 cup smoked paprika 2 tsp red pepper flakes
1/4 cup five spice powder 1 tsp cayenne
1/8 cup granulated garlic powder 2 tsp cumin
1/8 cup onion powder 1/2 tsp dark brown sugar
1 Tbs coarse black powder 2 Tbs kosher salt

Procedure
Put in blender or food processor pulse until mixed well though don't make it fine consistency at all

24
 Beef and Pork

Boss' Smothered Pork Chops

3 or 4 Bone-In Pork Chops (1 inch thick) 1 Tbs onion powder
1 cup Flour 1 tsp garlic salt
½ cup Olive Oil (Extra Virgin OK) 2 stems fresh rosemary
Cavendars Seasoning 3 cups chicken broth
2 cloves Garlic (mince) ½ cup buttermilk (homemade)
1/2 tsp Cayenne 4 bay leaves
1/2 Tbs black pepper 1 tsp kitchen bouquet (optional)
1 Tbs garlic powder

Procedure
Get chops to room temp. Season generously with fresh rosemary and desired amounts of seasoning (or use
Cavendars, works great). Set aside. Mix flour, cayenne, salt, pepper, garlic powder, garlic salt, onion powder very
well…..
In a Dutch oven (cast iron pot), heat olive oil on high heat: run pork chops thru the flour mixture and brown on
each side (2-3-4 minutes). Set chops aside.
Add flour mixture to the oil and stir roux……add garlic and bay leaves…..stir chicken broth into your
roux…..mix…..add buttermilk and simmer/stir until gravy is thickened…..
Add pork chops and cook for 20 minutes on medium heat….flip and cook 10-15 on low heat…..can be served
after the 1st 20………best over some gouda mashed potatoes!
Source: bossflossjr

Boudin King Cake

There are many great reasons to live in Louisiana, but Mardi Gras has to be near the top of the list. And king cake
– the most regal cake of all – makes the carnival season even more special. This sugary confection comes out of
hiding about three weeks before Mardi Gras day and is obsessed over by legions of passionate pastry
aficionados who devour and debate their way through every king cake. And then it’s gone in a flash – into sweet
hibernation. But does king cake have to be sweet? Why not a savory and spicy version featuring boudin? That’s
the very question my friend Bob Carriker asked himself. Dr. Robert Carriker has a Ph.D. in boudin – well, actually
history – and he heads up the Cajun Boudin Trail as well as the history department at the University of Louisiana
Lafayette. But his mad genius of an idea — Boudin King Cake — has raised the king cake obsession to new
levels. He debuted his boudin king cake – made from a boxed bread mix, Steen’s cane syrup and topped with
cracklins – a year ago. Well, not to be outdone, I have a version, too. And it’s as simple as it gets — less than ten
minutes to assemble. After a few rounds of trial and error, I found the perfect balance – tasty and easy – for my
boudin king cake. There are only six key ingredients: Start with your favorite boudin or make your own; you’ll need
a block of pepper jack cheese; pick up a couple packages of Crescent dinner roll sheets (not the rolls), open up a
jar of red pepper jelly; chop some green onion tops; and fry up some crispy bacon. Once you gather all your
ingredients, the assembly is easy, and it all bakes up golden brown and spicy delicious in less than an hour.

½ cup red pepper jelly, such as Tabasco 1 large egg, beaten, for brushing
1 Tbs water Kosher salt
1 lb boudin links ½ cup crumbled bacon
8 oz pepper jack cheese, cut into planks ½ cup diced green onion tops
2 (8-ounce) cans Pillsbury Crescent dough
sheets, 1 sheet per can

Procedure
Preheat the oven to 350ºF.

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 Beef and Pork

For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to
melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the
casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the
opening at intervals along the boudin. Push down and close up the boudin around the cheese.
Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and
roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them
together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with
crumbled bacon and diced green onion tops.
Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.
NOTES
Recipe Tips
In Louisiana, freshly made boudin is sold most everywhere (even gas stations), but if you want to make your own,
follow my Cajun boudin recipe here. Bring your boudin to room temperature before wrapping in the cold dough.
The Crescent dough sheets are a relatively new product (at least, for me) and I find them in most supermarkets
(Albertson’s and Rouses in Lafayette). Boudin links (casing removed) make this easy and are the perfect size for
rolling in one sheet of dough. Scale up this recipe by matching each link of boudin with a dough sheet (and more
cheese, of course). For the inside dough to cook, and the cheese to melt, it is essential to let the bread bake until
golden brown. To reheat, place the baking tray back into the oven set on 200ºF until just warmed through.
UPDATE: An avid follower of Acadiana Table makes a fresh Italian sausage and mozzarella version of this recipe;
I'm trying that next time.
Source: George Graham - AcadianaTable.com

Brisket
This recipe will cook as much as a 9-10 lbs brisket and as little as a 5-6 lb brisket.

1 Market Trimmed Brisket- 7-8 lbs Lea & Perrins to taste (about 10-15 shakes of the
2 bottles Kraft Free Italian Dressing (can be regular bottle, depending on how much you like it)
or Zesty) Tony Chachere's

Procedure
Take your brisket and rinse it real good. Set it in a pan that has tall sides (I use my turkey roasting pan)
Dump in both bottles of Italian dressing.
Cover brisket with Lea & Perrin's. Heavy if you like it, and light if you don't.
Sprinkle Tony's on brisket. If you like a lot of Lea & Perrin's, you might use Salt Free Tony's- the au jus tends to
get a little briny if you have too much salt.
Make sure meat is coated with the marinade- don't forget to life up the top slab and cover the bottom. Cover with
foil & refrigerate for up to 24 hours, but it can be as little as 2-3 if you don't have time. Turn on oven to 275. Cook
for 40-60 minutes per pound. When fork turns easily, it's done. About 3-4 hours into cooking, you might re-baste
the meat, just so the top doesn't dry out.
After you remove the meat from the pan, put the au jus through a fine strainer to filter out the stuff in the au jus.
Source: LSUGUMBO

26
 Beef and Pork

Cajun Jambalaya
A few tips: I recommend using nothing but a black cast iron pot for this recipe. But if not, at least use a heavy
gauge pot to prevent the rice from burning. You can also substitute Boneless chicken thighs, boneless chicken
breast cut into bite size pieces, boneless pork cut into bite size pieces, Tasso, Duck, squirrel or rabbit to this
recipe. I don’t recommend small chicken fryers, as they tend to fall apart leaving a lot of bones in the rice. Use 2
parts water to 1 part rice You can add a little kitchen Bouquet to add a darker color to the rice. (officially called
cheating) Slightly over season before adding the rice as the rice will soak up a lot of the seasoning. Jambalaya
should never be stirred once the rice is added - turn rather than stir after the rice has been added. This prevents
the grains of rice from breaking up. Turn the jambalaya only once or twice after the rice is added, being sure to
scoop from the bottom of the pot to mix rice evenly with other ingredients.

3 to 4 lb hen cut into serving pieces 2 bay leaves

2 lbs Andouille or smoked sausage 1 cup green onions - chopped
3 medium white onions - chopped fine 3 cups long grain rice
1/2 cup green peppers 6 cups water or chicken stock
1/2 cup celery - chopped fine Cajun Seasoning
3 cloves garlic chopped Vegetable Oil (for browning)

Procedure
Season chicken pieces with Cajun Seasoning. Brown sausage in a large black iron pot. When thoroughly
browned, remove and add chicken. Allow chicken to stick slightly to the bottom while browning. Scrape bottom of
the pot with a spoon to loosen browned bits. Remove chicken and add bell pepper, celery, and onion. Waiting a
few minutes before stirring. As the vegetables begin to sweat, scrape bottom of the pot with a wooden spoon to
loosen browned bits. Add Garlic and cook until vegetables are soft.
Add water or Stock and the browned meat and bring to a low simmer.
Add bay leaf and Cajun seasonings to taste (You want to season until it is slightly over seasoned and a little too
salty - the rice will absorbed a lot of the seasoning and salt)
Cook until the chicken is slightly tender.
Add the green onions then bring back to a rolling boil then add the rice. Simmer uncovered for about 5- 10
minutes until it returns to a boil and the rice soaks up most of the liquid. Reduce heat and cover with tight fitting lid
and let steam for 20 minutes on very low heat. Remove cover and carefully turn rice once more and turn fire off.
Let stand covered for 10 minutes and then serve.
Source: lsutiger_08

Cajunate’s Red Beans

I don’t usually measure these things so bear with me and if you feel like adding more or less you can.

1 lb dried red beans 3 bay leaves

1 1/2 to 2 lbs good smoked sausage sliced ¼ inch (I 1/8 tsp thyme
like a lot of meat in my beans) 1/8 tsp ground savory
1 med. to lg onion diced ½ tsp black pepper
½ bell pepper diced 3 Tbs chicken base
4 ribs of celery sliced 2/3 stick of butter
3 toes REAL minced garlic

Procedure
Soak one pound of Red beans for at least two or three hours if not overnight.

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 Beef and Pork

Slice sausage first and while chopping seasoning brown the sausage. I do this because it gets rid of the water in
sausage as well as renders off excess fat. When done but not overcooked remove and set aside. Depending on
how much fat renders I remove leaving only enough to deglaze the bottom of the pot and cook down the
seasoning. Add the onions, celery and bell pepper and cook down till almost softened then add the garlic, chicken
base, thyme, savory, bay leaves and black pepper. Keep stirring to keep it from sticking and burning. When
seasonings are soft add about 2 cups of water and bring to a light boil and stir to mix the base well. Add the
drained beans and mix thoroughly. Then add enough water or chicken stock to cover the beans by about ¾ to an
inch over. Bring to light boil and reduce to low and cover. Dried beans can take different times to cook depending
on how old they are. Check often to make sure they aren’t sticking to the bottom of the pot and burning. Stir,
cover and continue cooking until they begin to soften which should be about halfway through the cook. Then add
the cooked sausage to the pot and stir well. I like to add the sausage halfway through the cook to keep some of
the flavor in them and yet still season the beans enough. Keeps it from falling apart too. Continue cooking until the
beans are tender. Here’s where it depends on how you like your beans. Whole yet tender or creamy with some
texture. I like creamy with a thick gravy. For creamy take a whisk and stir the beans to break up really softened
beans. If they are done to your liking add about 2/3 stick of butter and whisk emulsifying it into the beans.
You might notice I didn’t add salt. The chicken base has salt as well as the sausage and may well be enough like
that. You can adjust the taste toward the end of the cook adding extra salt and pepper.
That’s it! They’re ready to serve over fresh hot rice.
Enjoy!

Chops Over Grit Potatoes

This recipe is for 2 people

2 12oz. thick (center cut, if pork) chops 1 Tbs onion powder

Grit Potatoes: 1 Tbs Italian seasoning
½ cup quick grits 1 tsp sea salt
3 cups water ¼ tsp black pepper
2 cups heavy cream ¼ tsp Tabasco sauce
2 cups instant potatoes 1 Tbs beef bouillon paste (the “Better Than Bouillon”
½ lb unsalted butter product is excellent)
1 Tbs garlic powder

Procedure
Lightly season both sides with onion powder, garlic powder, salt, black and red pepper
Pan fry in butter until both sides are a medium brown
Place in a pan and top with butter. Goes in the oven uncovered at 350 degrees for approximately 20 minutes, or
until completely cooked. Flip the chops over after 10 minutes. If using pork, make sure there is no dark pink
anywhere in the chop. For beef, cook to your preferred taste (i.e. rare, medium rare…etc.).

Grit Potatoes:
Bring the water to boil and add the salt, beef bouillon paste and grits. Reduce heat to simmer and cook for 30
minutes, or until it thickens. Add the heavy cream, instant potatoes and other ingredients and cook for another 10
minutes (add milk if the mixture gets too thick).
Source: adono

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Donald Link's Smothered Pork Roast over Rice

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich
aroma would hit us as soon as we stepped out of the car, “chef Donald Link writes in his new cookbook, "Real
Cajun: Rustic Home Cooking"

1 (6- to 7-pound) boneless pork roast (shoulder 2 Tbs vegetable oil

or butt) 8 Tbs (1 stick) butter
Kosher salt and ground black pepper ½ cup all-purpose flour
2 large onions, thinly sliced 4 cups chicken broth
8 garlic cloves, thinly sliced Juice of ½ lemon (optional)
3 Tbs fresh thyme leaves Steamed rice
1 Tbs dried rosemary, crumbled

Procedure
Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings
into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the
vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until
deeply browned and crusty, 10 to 12 minutes.
Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour
to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in
the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the
onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or
so, until the meat will break apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings,
skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice
and taste for seasonings.
Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of
sauce and hot steamed rice.
Source: Donald Link's Real Cajun

Down the Bayou Pork Grillades

Request by EWETIGER - Not the type of grillades smothered in a red gravy and served over grits. I'm talking
about the ones from down the bayou - thin sliced pork, grilled and dipped in a thin; I'm guessing Worcestershire
based, sauce.

3 lbs pork, loin or trimmed butt A healthy mix of salt, red and black pepper, or your
5 Tbs white vinegar favorite Creole seasoning
2 to 3 Tbs mustard, yellow or good brown
1 tsp or more garlic powder

Procedure
Cut the meat into 1 inch by 3 inch strips. Mix well with all seasonings. Cover and refrigerate for a few days to a
week. Then cook as you wish.
Source: OTIS2

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Gaetti's Grillades
3 to 5 pork chops, marinated with mustard, Tony's, 1 to 2 links green onion sausage (with casing).
Tabasco, Worcestershire Sauce. 1 to 2 lbs smoked Tasso.
2 to 3 links green onion sausage (take sausage out 2 cans Miller Light (could use any Pilsner type
of casing) beer you want)

Procedure
Brown sausage, Tasso, pork chops.
Take out meat then cook veggies, deglaze pan with chicken stock. Let cook flour a couple of minutes till veggies
are soft.
After this, add meat cook all together for a couple of minutes (add additional chicken stock if necessary).
Add two cans of Miller light, place in 350/400 degree oven until Pork becomes tender.
Take off top of pan, cook for another 10 or so minutes.
Serve over Rice or Grits
Source: Gaetti

Grandfather's Jambalaya
I don't know if jambalaya has been added, but this is my old grandfather’s recipe

½ onion, white or yellow, diced
2 strands off a celery stalk, diced
1 bell pepper, deveined and deseeded, diced
2 cloves garlic, peeled, smashed and chopped fine
2 roma tomatoes, peeled and diced
1 bunch green onion, chopped (green tops only)
½ bunch parsley leaves chopped to pulverization, no
stems
1 tsp butter
4 Tbs olive oil, extra virgin
2 links Cajun smoked sausage, cut in disc
1 chunk chunk of tasso, diced with 4 strips of bacon
chopped in squares (approx 1”x1”)
choice of meats (left over beef or pork
roast, 6 quail, 10 skinned blackbirds or
dove breast, duck, goose, guinea fowl, 2
game hens, 1 chopped up chicken with
skin on)
choice of seafood if that is the main meat (2
lbs shrimp, raw, left over crawfish from a
boil or raw tails-as much as you can stand,
lobster claw meat but no crab meat. fish will
not stand up to the making of the
jambalaya.)
broths (chicken, turkey, or other poultry
broths. left over beef broth, pork broth.
seafood broths from boiled shellfish shells
in unseasoned water. don’t use boil
seasoning or broth from a boil.)
1 ½ cups white rice-long or medium grain using 2
cups of broth
Louisiana hot sauce to taste
salt and black pepper to taste
½ tsp red pepper (cayenne)
Cajun seasoning (like Tony’s) to taste
(about 1tablespoon

Procedure
Cook rice in broth of choice until all liquid is gone and rice is tender, not al dente.
Brown meat of choice like blackening with a dry pot, preferably a cast iron Dutch oven.
Remove meats and let rest.
Sauté in the blackening pot the vegetables, sausage, bacon, and tasso in olive oil using medium heat, excluding
the Garlic and tomatoes.

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 Beef and Pork

When the vegetables are translucent and softened, and the meats browned, add the butter and garlic. Sauté
being careful not to burn the garlic.
Shred the meat to be used. Don’t add seafood yet if that is the main meat. Leave blackbird, dove, and quail breast
whole.
Add the tomatoes and tomato liquid to the pot.
Add about ½ cup of broth.
Add seafood and seasonings if using seafood.
Add meats if not using seafood with seasoning excluding the hot sauce.
Constantly stir until it all comes to a boil. Adjust wetness with additional broth.
Cook much like you would a fried rice recipe.
Add cooked rice and re-moisten as needed, but not wet.
Constantly stir and fry until rice is slightly fried and has absorbed all the liquid used.
Adjust seasoning, adding hot sauce at this time and stir well
When done, stir in green onions and parsley with fire turned off. Place the pot lid on, and let steep for 5 minutes to
bring out the oils in the green onions and parsley.
Source: Gary Busey

Grandmaw Minnie’s Italian Sausages

4 to 6 Tbs good olive oil ½ cup dry white wine
2 lbs Italian sausage 6 oz Coca Cola (optional - Coca Cola caramelizes
1 white or Vidalia onion, sliced into long the dish and creates a rich brown gravy.)
strips
1 red bell pepper, sliced into long trips
1 can San Marsano Italian whole tomatoes,
remove stamen from each tomato and
crush tomatoes by hand, reserve tomato
juice

Procedure
Put 3-4 tbsp olive oil in large sauté pan and heat to medium high
Brown the sausage in sauté pan
Set oven to 350 degrees
Once browned, remove the sausages and put into oven proof pan (Pyrex dish)
Add 2 more tbsp. of oil to pan and add 3-4 whole cloves of garlic, sauté for about 2 minutes
Reduce heat to med-low and add dry white wine and deglaze pan drippings.
Increase heat to med high and add peppers, onion and tomatoes.
Cook til golden or el dente, using the juice from the tomatoes if liquid is required to keep from sticking.
Remove sausages from the oven and slice in 2 ½ in links, on a bias.
Reduce heat to med.
Add sausages to the mixture on the stove and stir for a couple of minutes.
Add 6 oz of Coca Cola and gently stir til caramelized, about 5 minutes.
Add dried oregano if desired.
Turn off heat and let rest for 5 minutes before serving.

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 Beef and Pork

Tip: The trick is to adjust the heat effectively so that you obtain the right texture for the peppers and onions. You
want them to be slightly firm, not mushy.
Source: bdevill

Green Chorizo
1 lb ground pork 8 garlic cloves (do not peel)
1 tsp whole black peppercorns 2 Serrano chiles
1 Tbs whole coriander seeds 1 Poblano chile
1/8 tsp whole cumin seeds 1/4 cup sherry vinegar
1/2 tsp dried oregano, preferably Mexican 1 cup parsley leaves
1 dried bay leaf 1 Tbs kosher salt
4 whole cloves

Procedure
Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black
peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15
seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the
ground pork.
Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and Poblano chiles and roast,
turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the
pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to
handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the
Serrano chiles. Remove the stems and seeds from the Poblano chile, and peel away the charred skin.
In a blender, puree the roasted garlic cloves, Serrano and Poblano chiles along with the sherry vinegar, parsley
and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and
refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1
month.
Source: Governor11201

Helene's Hamburger Stroganoff

1/2 cup Chopped/Minced White Onion 1 lb Sliced Mushrooms
1 clove Garlic 1 can Cream of Mushroom Soup
1/4 cup Butter 1 cup Sour Cream
1 lb Ground Beef Parsley
2 tsp Salt 2 tsp Flour (To Thicken)
1/4 tsp Black Pepper Rice or Noodles

Procedure
Sautee onion and garlic in butter over medium heat. Add meat to brown (drain excess fat), add flour, salt, pepper,
mushrooms and cook 5 Min. Add soup and simmer uncovered 10 minutes. Stir in sour cream, heat till bubbly and
serve.
Source: bossflossjr

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Hobeaux Burgers:
It’s fairly simple and makes a good gravy.

Procedure
You make regular hamburger patties with your desired seasoning, place in a Pyrex pan. Put whatever vegetables
you want, my favorites are artichokes, mushrooms, onions, jalapenos, and carrots. Pour allegro spicy marinade to
cover the patties. Season top again with whatever, then put in oven on 375 for about 45 minutes.
Source: willeaux

HubbaBubba's Prime Rib

Procedure
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
come 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 bouillon 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.
Source: HubbaBubba

Huntin' Camp Routee

This is a easy to make recipe that has become a camp favorite. It consists of pork smothered in a rich Cajun
brown gravy. Perfect for a cold night around the campfire or any other occasion. I've prepared this for fairs and
festivals, family gatherings and tailgating events. It always receives favorable reviews !

5 lbs Boston Butt Pork Roast (Cubed - ¾ inch 1 cup Burgundy Wine (Or any wine you prefer)
- fat removed) 1 lg can Mushrooms or 1 pack fresh Mushrooms
3 tsp Granulated Garlic Powder 2 pks Brown Gravy Mix
3 tsp Onion Powder ½ cup Parsley Flakes
1 ½ to 2 tsp Cajun Seasoning Blend 1 bunch Green Onions(chopped)

33
 Beef and Pork

1 tsp Black Pepper Salt to taste

1½ Tbs Kitchen Bouquet

Procedure
Start by adding the Pork and next 5 ingredients into Dutch Oven (Black Iron is Best) and stir well. Heat on
medium/low to bring to a simmer, then cover tightly for one half hour (stir occasionally). Next add Wine and
Mushrooms stir and cover for 45 minutes.
Next add Brown Gravy Mix, Parsley and Green Onions and stir well. Cover until done (approx. 15 minutes). Add
Salt to taste. Serve over Rice with French Bread on the side.
Source: Chuck McWhorter

Hunting Camp Grillades

This can be made with beef, venison , or pork. Tougher cuts work fine.

The Grillades: 2 bay leaves

2 lbs meat, cut into 1" by 3" strips 1/2 Tbs each dried basil, thyme and oregano
5 Tbs yellow mustard 8 oz button mushrooms , quartered
10 Tbs vinegar 2 tomatoes, large dice
Tony's or salt, black and red pepper to 1/4 bottle red wine (cab or burgundy)
taste (a liberal amount) Beef or vegetable stock
The Dish: 2 Tbs minced flat leaf parsley
The grillades (drained) 4 Tbs minced green onions
1 very large or 2 medium onions, diced Salt, black and red pepper to taste
1 medium or 1/2 large bell pepper, diced 1 cup flour
2 stalks celery, diced 1/2 to 3/4 cup oil
4 cloves garlic, minced

Procedure

The Grillades:
Mix it all together and store in a plastic container in the refrigerator for 2 to 5 days. Now you're ready to cook.

The Dish:
Heat the oil in a roaster or Dutch oven on the stovetop. Roll the grillades lightly in the flour. Brown well in batches
over med heat. When brown, remove and set the meat aside.
Add the onions to the drippings. Then add the bell pepper and celery. Sauté on med low heat until the onions are
clear. Add the garlic, bay leaves, thyme, oregano and basil. Stir for 2 or 3 minutes.
Add the red wine. Crank the heat to med high. Add the meat and mushrooms and then enough stock to cover it all
(3 or 4 cups, I expect.) Stir. Heat the oven to 275 to 300 degrees.
Cover the pot and place in the oven. After an hour, remove and taste for seasoning. Add salt, red and black
pepper to taste. Add the tomatoes. Add more stock if it is too thick.
Bake another 30 minutes to an hour until the meat is fork tender. Pull from the oven.
Add the minced green onion and parsley. Adjust seasonings and serve over grits or mashed potatoes.
Source: OTIS2

34
 Beef and Pork

Jambalaya Benedict
Made some jambalaya cakes out of some leftovers and tossed them in a buttered skillet

leftover jambalaya cooked bacon

1 beaten egg poached eggs
breadcrumbs hollandaise sauce

Procedure
Mix some breadcrumbs and beaten egg to the jambalaya and form into patties.
Fry the patties in a skillet until crisp.

Top with bacon, poached eggs, and homemade hollandaise.

Source: Boondock544

Jambalaya Gonzales Style

Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included
process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This
is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are
many good Jamb cooks on this board. Enjoy.

Procedure
Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of
fat on each piece as it adds great taste and is tender.

Brown that down really well in approx 3/4 cup of veg oil. Let it fry till it sticks then stir. Do
that over and over. Sometimes a little water is needed to cool off the grease. The sticky
part (gratin) on the bottom of the pot will dictate your color of the rice.

35
 Beef and Pork

After it browned down I remove from the pot.

Then I brown down my sausage. I used LeBlanc's smoked sausage for this one. It’s really
good and locally made.

After I cook the sausage a little I remove from the pot. Don't cook the sausage till fried
dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the
grease but don’t lose the gratin. Then I add my onions, green onions, garlic and cook till
clear looking. This is when you scrape the bottom of the pot getting all the brown gratin
from the pork. This is where the color starts to come in. I used three regular sized yellow
onions.

After those are cooked I add the meat back to the pot and mix well. Cook all the water out
at this time.

At this time I add my water. For this size Jamb I go with the standard 2 to 1 ratio of water
to rice. Also added a three chicken bouillon cubes as I didn't have and broth. I usually use
broth instead of plain water.

After it came to a boil I start tasting the water. I like it a tad bit salty cause the rice will
absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc’s seasoning. Made
here locally by Kim LeBlanc.

Skim the remaining grease off the top. The boiling water will separate it from the
water/broth.

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After I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the
pot".

After it gets where I think it’s ready to cover I cut back on my heat and cover. Do not lift the
lid for any reason!

Cast iron pots hold heat really well as you can see. This is the lid temp while covered on
lowest heat I can apply on my gas stove.

I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from
bottom to top. Re-cover and cut heat off.

Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped
open perfect. Hard to beat the Mahatma extra long grain.

Source: pochejp

Jambalaya Gonzales Style (formatted)

Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included
process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine.

3 1/2 lbs pork temple meat (or pork shoulder) or 4 green onions, chopped
boneless chicken thighs or sausage 1 Tbs minced garlic
Cajun seasoning (or a mix of salt, pepper 6 cups broth (or water)
and garlic powder) A little more water (for unsticking meat from
1 lb andouille or good smoked sausage the pot)
¾ cup vegetable oil 1 Tbs chicken soup base or 3 bouillon cubes (double
3 cups long grain rice if using water)

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3 medium onions, diced 3 Tbs Louisiana Hot Sauce

Procedure
Cut the pork into cubes, trying to keep a small piece of fat on each (It enhances flavor and tenderness.) Season
the meat.
Brown the meat down really well. Let the meat fry until it starts to stick, then stir. Do that
over and over again. Let it stick, then stir. Repeat. Sometimes a little water is needed to
cool off the grease. The meat debris that sticks to the bottom of the pot (the gratin) will
dictate your color of the rice/jamb. Season the meat each turn as you brown it. After the
meat is browned down to dark fry, remove it completely from the pot.

Next brown down the sausage. Don't overcook the sausage and fry it too much. Just
mildly brown it down – you don’t want to cook all of the taste out of the sausage.

After the sausage cooks a little, remove from the pot. Drain the grease out of the pot at
this time but don’t lose the gratin (brown bits). Then add onions, green onions, garlic with
a splash of water and cook till clear looking. This is when you scrape the bottom of the pot
getting all the brown gratin from the pork. You will have to add small splashes of stock as
you cook to not burn the trinity mix. This is when the color that the jambalaya starts to
reveal it darkness. The browner the meat was cooked the darker the gratin will be making
this mixture dark as well.

After the vegetables are cooked (clear looking) add all the meat back into the pot and mix
well. Cook all the remaining water out of the pot at this time so the water measurements
will be accurate.

Add the broth or water. Add the chicken base or bouillon cubes for added taste.

After it comes to a rolling boil, start tasting the liquid. You want it to be a tad bit salty because the rice will absorb
the saltiness. Add the Louisiana Hot sauce.

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 Beef and Pork

Skim the remaining grease off the top. The boiling water will separate it from the broth.

After you get the taste like you want it and the pot is on a hard rolling boil, add the rice. Never add the rice until
the water is boiling! Let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is an
expression we use due to the hard boiling liquid and the rice entrained in the liquid sometimes comes over the
side. This is very important in order to get the rice to “pop”. Let the rice get noticeably bigger/expanded before
cutting the heat and covering. You can tell is getting ready when the rice is thickening by stirring your spoon in the
mixture. As it thickens it will get noticeably harder to stir. This should be achieved on a HARD boil and it is critical
to the rice popping correctly.
When the rice has started to expand, cut back on the heat to low and cover. Do not lift the
lid for any reason. Let this cook for about 25 minutes and then lift the lid and “roll” the rice.
Don't stir it - roll it from bottom to top at 4 different spots. Re-cover and cut heat off.
Completely. Let sit for another 15 minutes and then un-cover and eat.

Source: pochejp

Jazz Fest Meaty White Beans

At the very end of the Food Heritage area, closest to the Jazz Tent, is the booth that sells one of my favorite
dishes at the New Orleans Jazz Fest: The meaty white beans. I've already raved about them in print, but this year
I met the owners, who dish out the beans and the barbecue ribs, barbecue turkey wings, cole slaw and peach
cobbler every year. Bertrand and Renee Bailey met at Louisiana State University, and this is the 14th year they
have been vendors at the New Orleans Jazz and Heritage Festival presented by Shell. They are able to tell
exactly, because their daughter Blaire, now their cashier at the booth, was born the year they got in. "I've been in
food service 30 years," Bertrand said. "I started cooking as a way to put myself through college. I always had a
passion for cooking." They have a catering company in Baton Rouge, Down Home Creole Cookin', and Renee
also is a teacher and librarian at Winbourne Elementary in Baton Rouge. She grew up in the capital city, and
Bertrand is from Edgard in St. John Parish, where his daddy was a farmer. Both learned to cook from their
mothers. When there was an opening for a barbecue ribs vendor at Jazz Fest, they applied, and brought the
meaty white beans as a side. "They wanted pork and beans, but this is like pork and beans," Bertrand said. Only
not as sweet and much meatier. The beans are flavored with pork sausage, ham hocks, tasso, andouille and
diced ham.

1 lb Great Northern beans, Camellia brand 1/2 link andouille, sliced

3 quarts water 1/2 lb tasso, cubed
1 onion, chopped 1/4 lb ham, diced
1 bell pepper, chopped Salt, cayenne, onion powder and other
3 ribs celery, chopped seasoning to taste
1/2 bunch flat-leaf parsley, chopped Rice for serving
2 smoked ham hocks*
2 links smoked sausage, sliced

Procedure
Bring beans and water to a boil in a large pot Boil on high heat for one hour

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 Beef and Pork

Add all meats and lower heat to medium. Cook 1 1/2 hours. Add vegetables and cook 30 minutes. Season to
taste with salt, cayenne, onion powder and other seasonings of choice.
Serve over rice.
Recipe Tips
Tips* Bertrand Bailey said his pork sausage is Manda brand, and he gets his andouille, tasso and smoked ham
hocks in LaPlace at Bailey's -- no relation.
Source: Stadium Rat

Kajungee's Jambalaya for 100

This should feed about 95, better have some sides if ya got 100

15 gallon pot 3 bunch green onions - chopped

10 lbs Andouille or smoked sausage 40 cups long grain rice (about 18 lbs)
12 to 14 lbs Boston butt cut up into bite sized 80 cups water or chicken stock
pieces Your Favorite Cajun Seasoning – salt,
12 lbs boneless chicken thighs and breast pepper, red pepper, garlic powder
10 lbs onions - chopped Vegetable Oil (for browning)
3 lbs lg bell peppers - chopped
2 bunch celery - chopped
10 cloves garlic chopped
Source: Kajungee

Kajungee's Jambalaya for 35-40

5 lbs Andouille or smoked sausage 1 bunch green onions - chopped
5 lb Boston butt cut up into bite sized pieces 16 cups long grain rice (about 10 lbs)
5 lbs boneless chicken thighs and breast 32 cups water or chicken stock
12 medium onions - chopped Your Favorite Cajun Seasoning – salt,
3 lg bell peppers - chopped pepper, red pepper, garlic powder
1 bunch celery - chopped Vegetable Oil (for browning)
4 cloves garlic chopped

Procedure
Season meat pieces well with Cajun Seasoning
Brown sausage in a little oil in a large black iron pot. When thoroughly browned, remove and add pork, when
browned remove and add chicken. Remove chicken. Add bell pepper, celery, and onion. Waiting a few minutes
before stirring. As the vegetables begin to sweat, scrape bottom of the pot with a spoon to loosen browned bits.
Add Garlic and cook until vegetables are soft.
Add water or Stock and return the browned meat and bring to a low simmer
Add seasonings to taste (You want to season until it is slightly over seasoned and a little too salty - the rice will
absorbed a lot of the seasoning and salt)
Add the green onions then bring back to a rolling boil then add the rice. Simmer uncovered for about 5 minutes
until it returns to boil and the rice starts to soak up some of the water -occasionally turning rice carefully. Reduce

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heat and cover with tight fitting lid and let steam for 20 minutes on very low heat. Remove cover and carefully turn
rice once more and turn fire off. Let stand covered for 15 minutes and then serve.
Source: Kajungee

Kajungee's Pork Tenderloin Medallions with Fig Glaze

1 pork tenderloin trimmed and cut into 1” 1/4 cup flour
medallions 1 Tbs minced garlic
1/4 cup butter 1 small onion thinly sliced
1-1/2 cups fig preserves/one fig per medallion 1/4 cup sliced green onions
Salt and black pepper and red pepper to 1/2 cup Burgundy wine
taste
granulated garlic to taste

Procedure
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper,
red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both
sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions,
minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4
cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red
pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Source: Kajungee

Kajungee's Pork Tenderloin Medallions with Fig glaze

1 pork tenderloin trimmed and cut into 1” 1/4 cup flour
medallions 1 Tbs minced garlic
1/4 cup butter 1 small onion thinly sliced
1-1/2 cups fig preserves/one fig per medallion 1/4 cup sliced green onions
Salt, black pepper and red pepper to taste 1/2 cup Burgundy wine
granulated garlic to taste

Procedure
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper,
red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both
sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions,
minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4
cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red
pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Source: Kajungee

Lamb Shanks Braised With Rosemary

I did this last night...didn't measure much. Worked extremely well and could go with polenta, mashed potatoes, or
grits. The volumes are large, but it will divide easily.

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24 lamb shanks 1/3 cup fresh thyme, tied in a bundle

1/2 cup EVOO, or more. Mine was rosemary 24 oz good tomato paste
infused 4 cups rich beef stock
4 yellow onions, fine diced 4 cups rich chicken stock
3 lbs carrots, 1/4 inch sliced 1.25 liter good cabernet
1 head of celery, fine diced 24 oz crushed Cento tomatoes
20 cloves garlic, crushed 1/2 cup minced Italian parsley
10 bay leaves salt and pepper
1 tsp red pepper flakes
1/2 cup fresh rosemary, minced

Procedure
Salt and pepper the shanks well, and heavily brown in EVOO over med heat. Remove.
Add the onions, celery and carrots...sauté 10 or so minutes, adding the garlic in the last 2 minutes.
Then stir in the tomato paste, and brown for another 5 minutes, stirring a bit.
Add the crushed tomatoes, stocks, wine and herbs, except for the parsley.
Simmer for 2+ hours, stirring every so often, until the shanks are fork tender. I left the lid off , mostly, to reduce the
volume and thicken the dish. Add the parsley. Adjust salt and pepper to taste.
Recipe Tips
You can cook a day in advance, cooling the shanks separately. When ready for service, the sauce can be heated
and reduced more, if you wish, then combined with the shanks and served. This one is good.
Source: OTIS2

LSUDad's Pastalaya
1 1/2 lbs Boneless Skinless Chicken Thigh Meat - 14 oz Delmonte Cajun Recipe Stewed
Chopped Tomatoes
1 1/2 lbs Manda (or your favorite) smoked Pork 1 1/2 lbs Luxury Spaghetti (No.3 )
Sausage - Sliced 4 1/2 cups Water
1 1/2 lbs Boneless Boston Butt Pork - Cubed .
. dash your Favorite Hot Sauce (Crystal or
1 1/2 lbs Onions - Chopped Tabasco)
4 Stalks of Celery - Chopped dash Black Pepper
2 Small Bell Peppers (Green, Red, Or dash Cayenne Pepper
Yellow) - Chopped dash Tony Chachere's Creole Seasoning
1 Bunch Of Green Onions (Shallots) - 2 Tbsp Garlic Powder
Chopped 2 Tbsp Worcestershire Sauce
1/2 cup Parsley Flakes 2 Tbsp A1 Steak Sauce
1 Tbs Sweet Basil
3 Bay Leaves
3 Tbs Fresh Garlic - Minced

Procedure
Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with
some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for
about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe,

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bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while
carefully stirring to prevent sticking. Vegetables will make extra water.
When cooked thoroughly and vegetables are wilted, add the water (4 1/2 cups) and return chicken to the pot.
Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will
absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like.
Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be
careful that pasta does not stick together and clump.
When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green
onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower
heat to very, very low and cook covered for 15 minutes.
Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over,
and your dish is ready to serve…………………………..Enjoy !!!
Author: Cajun Creations
Source: LSUDad

Marlboro Beef Jerky

3 lbs top round steak, 1 1/2" thick 1 tsp dried red pepper flakes, optional
2 Tbs salt 1 tsp crushed juniper berries, optional
2 tsp cracked black pepper

Procedure
Freeze meat until firm but not solid. With a sharp knife, slice into 1/8" thick strips.
Sprinkle with bottom of a large glass baking dish with some of the salt and seasonings. Fit a single layer of meat
into the dish; sprinkle with more salt and seasonings. Continue layering the met with seasonings until all meat is
used. Cover with plastic wrap. Weight meat down by using another flat dish that will fit inside the first dish. Place a
heavy weight in top dish. Refrigerate overnight.
Remove meat strips and pat dry with paper towels. Arrange in single layers on racks in shallow baking pans.
Bake in 300 oven for 50-60 minutes, or until dry. Thickness of meat will determine time needed to dry. Repeat
until all strips are dried. Cool and store in an airtight container. Refrigerate for up to 2 weeks.

Marlboro Chuck Wagon Stew

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Knight Estate
in Seven Points, Texas in 1986.

2 1/2 lbs beef stew meat 28 oz tomatoes undrained

2 Tbs flour 3 Tbs chili powder
1 Tbs paprika 1 Tbs ground cinnamon
1 tsp chili powder 1 tsp ground cloves
2 tsp salt 1 tsp crushed red pepper
3 Tbs vegetable shortening 2 cups cubed potatoes
2 white onions sliced 2 cups sliced carrots
1 clove garlic minced

Procedure
Coat beef in mixture of flour, paprika and 1 teaspoon chili powder and salt.

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Brown in melted shortening in a large Dutch oven.

Add onions and garlic then cook until soft.
Add tomatoes, chili powder, cinnamon, cloves and crushed red pepper.
Cover and simmer 2 hours then add potatoes and carrots.
Cook until vegetables are done.

Marlboro Country Chicken Fried Steak (Country Fried)

Fried Steaks 1 tsp salt
3 lbs round steaks 1 tsp cracked pepper
5 oz canned evaporated milk vegetable oil or other fat, for frying
2 Tbs green Tabasco jalapeno sauce Cream Gravy
1/2 tsp salt flour
2 cups all-purpose flour, divided 2 1/2 cups milk
2 tsp paprika salt and pepper
3/4 tsp garlic powder

Procedure
Trim steak, cut into 6 to 8 smaller pieces and pound thin.
Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine
remaining flour, paprika, garlic, salt and pepper in a third bowl.
Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set
aside until all meat has been coated.
Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
Fry steaks approximately 2 min per side until golden brown.
Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done
something wrong --).
Pour off all but 6 tbsp of fat from the fry pan.
Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
Servings: 6
Yield: 2 cups gravy

Marlboro Headquarters Chili Pie W/Cornmeal Crust Recipe

Chili: 15 oz can pinto beans
2 lbs lean ground beef or turkey meat cornmeal Crust:
1 lg onion, thinly sliced 2/3 cup yellow cornmeal
2 cloves garlic, minced 1 cup all-purpose flour
2 Tbs oil 2 tsp sugar
2 14 1/2 oz cans whole tomatoes, cut up 1 tsp baking powder
10 oz can diced tomatoes with chilies 1/4 tsp salt
2 Tbs chili powder 2/3 cup milk
1/4 tsp red pepper flakes 2 eggs

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 Beef and Pork

1 tsp crushed cumin seeds 3 Tbs melted butter

1 cup beer 1/2 cup shredded Colby or Monterey jack cheese

Procedure

Chili:
In a large chili pot, lightly brown meat, onion and garlic in hot oil, stirring as needed. Add canned tomatoes,
seasonings and beer. Bring to a boil; cover and simmer 45 minutes. Rinse and drain beans; add to beef mixture,
simmer 20 minutes.
Spoon chili into a 3-quart casserole or 13x9 baker. Heat in a 375 oven for 15 minutes.
Remove chili from oven and spoon cornmeal mixture evenly over the top. Return to oven and bake 30-35 minutes
or until cornbread is browned.

Cornmeal Crust:
Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Beat milk and eggs together. Add to
cornmeal with melted butter and cheese. Stir until well mixed.
Source: Marlboro cookbook 'Fifty from the Trail'.

Marlboro Porcupine Beef

1 lb ground beef 1/4 cup finely chopped sweet green or jalapeno
1/2 cup uncooked instant rice pepper
2 eggs, beaten 14 1/2 oz can stewed tomatoes
1 1/2 oz pkg dry onion or vegetable soup mix 12 oz can beer
2 tsp chili powder

Procedure
Mix together ground beef, rice, eggs, dry soup mix and chopped pepper. Shape into 6 large balls.
Combine tomatoes, beer and chili powder in a large skillet or 3-quart baker. Heat to boiling over medium heat or a
350 oven.
Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs
and if desired, thicken sauce with 3 TBS flour mixed with cold water. Serve in deep bowls with cornbread or crusty
bread.
Servings: 6

Martini Burger
2 lbs good ground meat (I like 90/10) Fresh cracked black pepper
Kosher salt

Procedure
Make 6 patties out of meat
Kosher salt and pepper each side
Heat cast iron skillet or griddle over medium high. Keep it dry.

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 Beef and Pork

Liberally kosher salt the bottom of skillet when it comes to temperature.

Add patties one at a time and don't crowd.
Let burgers cook until they release from the pan. Try not to move or force them. They will release. You can adjust
heat as needed. They will form a good sear and crust then release.
Turn and repeat on opposite side.
Cook until preferred doneness-Mine is medium.
Serve on fresh bun with Blue Plate Mayo, mustard, fresh tomato, lettuce and pickles.
You want a cheeseburger? Insert after step 5.
You want ketchup? Go to McDonalds.

Martini's Prime Rib

Procedure
You can go to Albertson's or Calandros and have them cut you two standing rib roasts then let them remove the
ribs and tie back on. The reason for two is because you have people wanting different degrees of doneness and
you can control it better if you cook one medium and one medium rare. Season with kosher salt and cracked
black pepper only and I use liberally.
First step is to let them sit out for at least an hour and a half to two hours to come to room temp.
Preheat oven to 450 and put roast into. I cook until about 125-130 degrees (for medium/medium rare) remove and
cover with foil. They will continue to about 135 or so which is just perfect.
You can put one in a few minutes earlier than the other to have them come out about the same time. Let the one
you want more cooked go to about 140-145 which will make it medium but not too cooked. The end pieces will be
more cooked so anyone looking for ruined will have a piece. This will be the ketchup bunch and you don't want to
associate with them anymore after this party.
I like to cook at 450 for about 15 minutes then turn the oven down to about 325. Works better for me.
Also put ribs down and fat cap up. Wherever you buy it have them trim, cut ribs and truss for you and most all will.
When you are ready to carve remove the ribs and slice into individual pieces. I always eat one and they will go
fast as well.
Let the roast rest for about 15 minutes before carving to allow the juices back in.
Keep the pan drippings and roast drippings and make au jus to use.
I cook one several times a year and I make Yorkshire Pudding to go with it as well as steamed asparagus and a
good salad.
I'd say about 12-14 minutes a pound and for that many people you need about 16-18 lbs. If you have a bunch of
other stuff maybe a little smaller but people will lay off the marshmallow sweet potatoes if they know they are
eating standing rib. They can get green bean casserole at the house.
It's a great roast to serve. Good luck.

My Mom’s Chicken Fried Steak

Some tenderized beef cube steak Tony's
Flour Oil for frying
Milk

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 Beef and Pork

Procedure
This is another favorite of my mom's. Get some beef cube steak, take it out of the package. Lay it on a cutting
board and cover it with Saran Wrap. Using a mallet or something heavy, pound it until it can be torn into little
strips.
Drop those strips into a bowl of milk.
In a separate bowl, put enough flour to cover the meat. Season the flour with Tony's and toss it with a fork so it's
evenly spread throughout.
Heat up the oil. When it's hot enough to fry, around 350°, add some strips to the flour and coat them generously
with the flour.
I like to set them aside until I have several to fry at one time. Then add them to the oil/fryer. It won't take long.
About 3-4 minutes, take them out and let them drain on paper towels and season with a little more Tony's.
Make some fries or tator tots and make some country gravy and you're good to go!
I use the country gravy mixes.
Source: la_birdman

My Mom’s Pork Chops

2 to 5 thin sliced pork chops egg noodles
olive oil Tony's
chicken broth and Knorr bouillon cubes Small dash of Kitchen Bouquet
preferably

Procedure
Get a skillet, shallow pan and put it over med heat. Brown the chops in olive oil until they start to get a good
brown (not tan) color. Flip and do the other side.
Once it looks like the other side, reduce heat to around low/med. 3 or 4 if you have numbered dials. Add chicken
broth to the pan up to where it meets the top of the chops. Season with Tony's and cover for 30 min.
After 30 min, flip the chops and add more chicken broth, some will have evaporated. Do the same, add to the top
of the chops, add a little more Tony's and cover for another 30 min.
After 30 min, they will be done. Cook the noodles and remove the chops, leaving the drippings in the pan. Add
some kitchen bouquet, not much, and corn starch. Cut in half a Knorr chicken bouillon cube and smush it up and
add it to the drippings. Whisk it all together and taste it. Might have to add more bouillon cubes or a little more
chicken broth. Be careful adding more bouillon cubes because they are really salty. Just taste it as you do this. It
should make a good gravy to go over the pork chops and the noodles.
One of my fav. things my mom cooks.
Source: la_birdman

New Years Cabbage Rolls

Sauce pinch of red pepper flakes
(you can use this recipe or just buy a quart jar Stuffing
of marinara) 1-1/2 lbs fresh pork sausage(Rouse’s or
1 large can(28 oz) whole tomatoes pureed Matherne’s)
2 Tbs Olive Oil 1/2 cup uncooked rice
1 Large Shallot Minced 1 bunch green onions diced

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 Beef and Pork

3-4 cloves garlic minced 2 eggs

1/2 cup red wine 1 can Trappey’s black-eyed peas drained
2-3 TBS Honey well
S&P to taste Tony’s and S&P to taste (not much)
1 Tbs Chili Paste (Sambal)

Procedure
Sauté shallot in oil until soft then add garlic for 1 minute. Add red wine and reduce slightly. Add all other
ingredients and bring to a simmer. Reduce for 20-30 minutes on a low simmer. Season to taste and set aside.
Mix all ingredients well and put in fridge to firm up. It will still be pretty wet. Should make around 5 cups of stuffing

Cabbage
Bring a large pot of water to a boil and add a large head of cleaned and cored cabbage to it. Pull off outside
leaves as they soften and place on a sheet pan. You will need approximately 12-16 leaves depending on size.
Cut out the stem part in the base of the leaves before rolling.
Roll up a little more than 1/2 cup of stuffing mix in cabbage leaves. You will use 1-2 leaves depending on the size
of them. Add about a cup of sauce into the bottom of a 13x9 glass baking dish and place the rolls seam side down
in the sauce(they aren’t going to be perfect). Pour remaining sauce over the top of the rolls and tightly cover with
foil. Bake at 350 for 2 hours and then let rest for 15-20 minutes. You should make 8 rolls with this recipe.
Source: Trout Bandit

Oriental Beef and Ramen Toss

Cheap, fast and good!

1 lb ground beef 2 cups frozen oriental vegetable mixture

2 pkgs oriental flavor ramen noodles 1/8 tsp ground ginger
2 cups water 2 Tbs thinly sliced green onions

Procedure
Brown beef and drain. Season with one of the seasoning packs. Set aside.
Put other ingredients, except green onions, into the skillet. Cook until vegetables are done.
Return beef to skillet, add green onion and serve.
Source: Stadium Rat

Paleo Bacon Tomato Sliders

1 to 2 Tomatoes Monterey Jack Cheese
1 yellow onion Salt
3 slices thick cut bacon Pepper

Procedure
Slice tomatoes, lightly salt, and place between two double layers of paper towels. Let sit for 20 minutes.
Slice yellow onion and separate into rings.
Take the bacon and slice into one inch strips.

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 Beef and Pork

After the tomato slices have dried for 20 minutes, remove paper towels and place onto a greased cookie sheet.
Place one onion ring on top of each tomato slice, and place one piece of bacon on top the onion ring. Sprinkle a
little black pepper on top of the bacon. Pepper grinder is better (of course).
Place cookie sheet into cold oven and set temp for 400 degrees and time for 20 minutes.
Meanwhile drink a beer, and cut jack cheese into thin strips. Shred cheese if you prefer.
Once the 20 minute timer goes off, put the sheet out and place cheese on top of your "sliders." Cook for another 5
minutes.
Rest for 5 minutes. Enjoy
Source: Patrik O Rly

Plantation Cookbook Grillades

4 lbs beef/veal rounds, ½ inch thick 2/3 tsp thyme

1/2 cup bacon grease 1 cup water
1/2 cup flour 1 cup red wine
1 cup chopped onions 3 tsp salt
2 cups chopped green onions 1/2 tsp black pepper
3/4 cup chopped celery 2 bay leaves
1½ cups chopped green peppers 1/2 tsp Tabasco
2 cloves garlic, minced 2 Tbs Worcestershire sauce
2 cups chopped tomatoes 3 Tbs chopped parsley
1/2 tsp tarragon (optional)

Procedure
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.
Source: Stadium Rat

Pochejp's Andouille Seasoning

For 10 lbs. 20 g Garlic powder
75 g Salt 20 g Onion powder
20 g Black pepper 1 Tbs Hot sauce
9 g Red pepper 1 Tbs Worchestershire

Procedure
Use real casing.

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Source: pochejp

Pork Chops with Granny Smith Apples and Onions

Procedure
Start with 2 or 3 one-inch thick loin chops. Season with Tony's. Brown on both sides in a bit of canola oil. Remove
from pan and add one large onion, sliced thin. Sauté until slightly soft, then add a Granny Smith apple, 3/4 inch
slices. Deglaze pan with 1/2+ cup brandy, add 1 cup chicken stock, about 2 T brown sugar, 1/2 tsp thyme, salt
and pepper to taste. Add chops back into gravy and simmer, uncovered, until chops are tender. At the end,
remove chops, turn up heat and add 1 T corn starch slurry. Stir and cook a couple of minutes until sauce thickens.
Serve over polenta or stone ground yellow grits cakes. We usually do a side of acorn squash, cut in half, baked
with butter, brown sugar and a pinch of salt. The butter and sugar will form a brulee on the squash. This pairs
well. Add a nice Zin and you have a great Fall meal
Source: GRITSBabe

Pork Neck Bone Fricassée

A fricassee is a classic French cooking method, and the Cajun interpretation is a spicy stew (much thicker than a
gumbo) with lots of meaty flavors. There are many versions with chicken, meatball, and even wild game showing
up frequently on Acadiana tables

4 Tbs vegetable oil ½ Tbs cayenne

2 cups diced yellow onion 1 Tbs Acadiana Table Cajun Seasoning Blend, see
2 cups diced green bell pepper recipe here
2 cups diced celery 1 cup dark roux, plus more if needed, see the recipe
2 Tbs minced garlic here
½ cup chopped flat-leaf parsley Kosher salt and freshly ground black pepper
to taste
3 lbs pork neck bone, cut into 2-inch pieces
dash of hot sauce
1 lb chopped andouille sausage
8 cups cooked long-grain white rice, such as
1 lb smoked pork sausage
Supreme, for serving
12 cups chicken stock, plus water if needed
1 cup diced green onion tops

Procedure
In a large cast-iron pot with a lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper,
and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until
combined. Add the pork neck meat and sauté just until the pork and the vegetables begin to brown, about 8
minutes. Add the sausages. Add enough chicken stock to the pot to cover all the meat and vegetables, and
scrape the bottom to loosen the brown bits of flavor.
Season with cayenne and Cajun seasoning and stir to combine. Add the roux and stir. Bring the pot to a boil and
then lower the heat to a simmer. Cover the pot and let it cook for 2 hours.
Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer it thinner, add more stock or
water. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30
minutes longer.
Sample the finished dish and add a dash of hot sauce if you like it spicier. Ladle the stew into large bowls over a
mound of rice and garnish with diced green onion tops.
Servings: 8

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Source: AcadianaTable.com via Stadium Rat

Quick Stuffed Pork Tenderloin

Review: My wife hated my pork chops, and then proceeded to decide she doesn't like pork in general. She loved
the tenderloin and put down over half of the damn strap. lol.
The Hawaiian injected marinade is what really makes this thing taste great. and the veggies combined in the
middle tastes like a sweet salsa infused with the marinade. outside was nice and lightly crusted also.

1 whole tenderloin (1-1.5 lbs) slap ya mama

1 tub Creole mixed veggies garlic powder
1 Tbs minced garlic sweet dried basil
1 bottle Lawry’s Hawaiian marinade

Procedure
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. flip 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 doesn’t like pork in general. she loved
the tenderloin and put down over half of the damn strap. lol.
The Hawaiian injected marinade is what really makes this thing taste great. and the veggies combined in the
middle tastes like a sweet salsa infused with the marinade. outside was nice and lightly crusted also.
Source: frenchbread

Red Beans & Rice 1

1 lb red kidney beans 3 bay leaves
2 cups onion 2 tsp thyme
4 stalks celery 1 tsp oregano
1 bell pepper 1/2 tsp cayenne
4 cloves garlic chopped or minced 1/2 tsp black pepper
carrots, optional Optional: 1 tsp liquid smoke and 1 tsp hot
sauce

Procedure
Soak beans.
I don't sauté but just put the trinity plus garlic and carrots in the pot once the beans are boiling.
Reduce to a simmer
After putting in the veggies add seasonings

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Simmer about 4 hours. But I've had to simmer for 8 hours to get the beans tender.
After beans are tender I salt to taste
Source: Dallas Tiger

Red Beans & Rice 2

1 lb Dry Beans 1 lb Sausage
1 large Yellow Onion Seasoning Meat
1 small Bell Pepper 2 or 3 Bay Leaves
3 stalks Celery Baking Soda
1/2 bunch Green Onions

Procedure
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large
Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and
stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a colander with "Hot Water".
Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and
Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing
or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham
scraps!!!!!
In a separate Skillet, Sauté' chopped Vegetables in some good ole Bacon Grease, then add to Beans. Put Skillet
aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1
hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans
from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to
taste. Cook until soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!

Red Beans With Sausage (Large Recipe)

5 lbs dry red beans 2 fresh minced peppers, cayenne or
Water to cover plus 6 inches jalapeño
5 onions, fine diced 5 lbs smoked sausage, cut as you wish and
8 stalks celery, fine diced roast in the oven at 375 for 40 minutes
2 large bell peppers, fine diced 4 smoked ham hocks
10 cloves garlic, minced 6 quarts plus 1 cup water
1/4 cup bacon fat 2 to 3 cups green onions, minced
1/4 cup olive oil 1/2 cup minced flat leaf parsley
1 Tbs each, dried thyme, oregano and basil Salt, black and red pepper to taste
5 bay leaves

Procedure
Soak the beans overnight . Then drain the water.

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Sauté the vegetables in the bacon fat and olive oil over medium heat. Add the dry herbs after the onions are
translucent. Add the garlic a few minutes later, and cut the fire after 4 minutes more.
Put the hocks in the 2nd batch of water(6 quarts plus a cup) , and the bay leaves. Bring to a boil and simmer 30
minutes. Add the beans and then the sautéed vegetables and seasonings. Bring to a boil, reduce to a simmer.
Cook until the beans are tender, 1.5 to 2 hours. Season to taste with salt, black and red pepper. Add the cut,
roasted sausage. Stir in the green onions and parsley. Mash a few cups of the beans onto the side of the pot to
get the creamy texture. Simmer 15 more minutes. Adjust the seasonings to taste.
Source: OTIS2

Rigatoni with Beef and Onion Ragu

WHY THIS RECIPE WORKS:
This simple 16th century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to
tweak it slightly to make it work in a modern context. Originally, the recipe made two meals or courses: a rich,
savory sauce for pasta and a dish of cooked beef. In our version we shred the meat and add it back to the sauce
for one substantial meal. To eliminate the need for intermittent stirring and monitoring during cooking, we move
the action from the stovetop to the oven. We add tomato paste for color and to boost the flavor, and we make
sure to keep the mixture wet enough to extract maximum flavor from the onions. To encourage the formation of a
sauce that clings to the pasta, we vigorously stir them together, so that the starch from the pasta adds body to the
sauce.

1 (1- to 1 1/4-pound) boneless beef chuck-eye 2 1/2 lbs onions, halved and cut into 1-inch pieces
roast, cut into 4 pieces and trimmed of large 2 Tbs tomato paste
pieces of fat 1 cup dry white wine
Kosher salt and pepper 2 Tbs minced fresh marjoram
2 oz pancetta, cut into 1/2-inch pieces 1 lb rigatoni
2 oz salami, cut into 1/2-inch pieces 1 oz Pecorino Romano cheese, grated (1/2 cup),
1 small carrot, peeled and cut into 1/2-inch pieces plus extra for serving
1 small celery rib, cut into 1/2-inch pieces

Procedure
Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Adjust oven rack to lower-middle
position and heat oven to 300 degrees.
Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of
bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed.
Transfer paste to Dutch oven and set aside; do not clean out processor bowl. Pulse onions in processor in 2
batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch.
Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on
bottom of pot, about 5 minutes. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds.
Stir in 2 cups water, scraping up any browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and 1
tablespoon marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook,
uncovered, until beef is fully tender, 2 to 2 1/2 hours.
Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost
completely dry. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Using 2 forks, shred
beef into bite-size pieces. Stir beef and remaining 1 tablespoon marjoram into sauce and season with salt and
pepper to taste. Remove from heat, cover, and keep warm.
Bring 4 quarts water to boil in large pot. Add rigatoni and 2 tablespoons salt and cook, stirring often, until just al
dente. Drain rigatoni and add to warm sauce. Add Pecorino and stir vigorously over low heat until sauce is slightly
thickened and rigatoni is fully tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.
Servings: 6

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Source: Posted by NumberSix

Salisbury Steak with Mushroom Gravy

1/2 lb sliced bacon, cut into 1/2-inch pieces 1/2 cup heavy cream, plus 2 tablespoons
1 1/2 cups chopped yellow onions 1 1/2 lbs ground beef, such as chuck
1 lb Cremini or button mushrooms, wiped 3/4 lbs ground veal
clean and thinly sliced 1/2 lbs ground pork
2 1/2 tsp salt 2 egg yolks
1/2 cup minced shallots 2 tsp Dijon mustard
2 sprigs fresh thyme 1 1/2 tsp Worcestershire sauce
1 sprigs fresh rosemary leaves 1 Tbs minced garlic
1/2 cup dry red wine Freshly ground black pepper
2 Tbs flour 2 Tbs cold unsalted butter
2 cups rich beef stock 2 Tbs chopped chives

Procedure
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp.
Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat
from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized
around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and
process until smooth. Transfer to a large bowl and set aside to cool.
Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and
cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5
minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add
the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms,
and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of
the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the
flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.
Preheat the broiler to 500 degrees F.
In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of
heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper,
and mix lightly but thoroughly.
Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling
pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.
Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated.
Taste and adjust the seasoning if necessary.

Sauerbraten
4 lbs boneless beef rump roast 1 tsp salt
1 to 2 sliced onions (depending on how much 1 tsp ground ginger
you love onions...I use 2) 1/2 tsp thyme
16 oz double beef broth 1 pinch ground clove
1 cup dry red wine 1/3 cup cold water
3/4 cup cider vinegar 1/4 cup cornstarch

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2 Tbs sugar

Procedure
In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12
hrs. on low.
Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
This dish is best served on top of hot, garlic mashed potatoes.
Source: niknik

Sausages with Peppers and Onions

1 1/2 lbs Italian sausages 3 sweet red peppers, seeded and cut in strips
2 Tbs olive oil 3 green bell peppers, seeded and cut in strips
4 garlic cloves, minced 1/2 tsp oregano
3 large onions, cut in slivers

Procedure
Pierce each sausage in several places and place in a heavy frying pan with 1 tablespoon of oil. Cook over
medium-low heat, turning occasionally, until well-browned.
While sausages are cooking, add 1 tablespoon of olive oil and sauté the garlic and onion.
Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.
The trick is to brown the sausages evenly on all sides and then reduce your fire at the right time so that the
vegetables have a nice consistency.
Serve the sausages with Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
Source: Bdevill

Short Ribs in Red Wine

Leftovers removed from bone and served warm on split Kaiser rolls with sauce and horseradish
mayonnaise...........mmmmmmmm good

1/4 cup olive oil 3 anchovy fillets, chopped

6 lbs beef short ribs 1 large bay leaf
2 stalks celery, chopped 1 head garlic, halved crosswise
1 medium carrot, chopped 1 quart chicken stock
1 large onion, chopped 2 cups red wine (dry)
1/2 cup tomato paste 1/3 cup white vinegar
5 sprigs thyme

Procedure
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.
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, stirring, 2

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minutes. Add stock, wine, and vinegar and bring to a boil. Return ribs to casserole, cover, braise in oven till
tender, about 3 hours.
Transfer ribs to a platter and strain braising liquid, pressing hard on solids. Skim fat. season with salt and pepper.
Serve ribs with sauce.
Servings: 4

Slow Cooker Sauerbraten

This dish is best served on top of hot, garlic mashed potatoes.

4 lbs boneless beef rump roast 1 tsp salt

2 sliced onions 1 tsp ground ginger
1 1/2 10.5 oz cans double beef broth 1/2 tsp thyme
1 cup dry red wine 1 pinch ground clove
3/4 cup cider vinegar 1/3 cup cold water
2 Tbs sugar 1/4 cup cornstarch

Procedure
In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12
hrs. on low.
Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
Source: Les

Smoked Pork Shoulder

Serve with Crawfish Boil Potato Salad

180 Cu Inches Royal Oak Hickory Smoke Chips Ground Mustard Powder
1 Large Bag Lump Charcoal Garlic Powder
15 lb Pork Shoulder (Bone In Boston) Cavendar’s
Carolina Mustard BBQ Sauce Blackening Spice Rub
Seasonings: Cracked Black Pepper
French’s Mustard

Procedure
Season shoulder generously with all above seasonings.
Get grill to approx 215-225 degrees. Place shoulder fat side up directly on grates. Below
Grates, place a aluminum pan to catch the drippings.
Non-Ceramic Smoker Notes: The above size bag should be enough to “re-smoke” the fire 3-4 times. This last
shoulder Was put on the pit at 1045pm…..heavily recharcoaled and re-smoked at 1145……..recharcoaled and re-
smoked for the last time at 3am. Upon checking at 615 am, the fire was almost out…….temperature was about
150 degrees. Shoulder was then double wrapped in aluminum foil and placed in the oven at 275 for 2 hours.
Removed and checked temp – now about 180. Oven temp was dropped to 200 degrees for 2 hours. Shoulder
was then around 200 degrees…..removed from the oven and sat for an hour.
Recipe Tips
Carolina Mustard BBQ Sauce:

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-
½ Cup French’s Mustard
½ Cup Apple Cider Vinegar
½ teaspoon salt
3 tbsp Worchestershire sauce
3 tsp hot sauce
1 1/5 tbsp ground mustard powder
Pinch of brown sugar
2 tbsp butter
Source: bossflossjr

Smothered Pork Chops

I've done this with chicken and liver as well. Very tasty and worth the wait.

4 center cut pork chops (1-inch thick) 1/3 cup flour

2 tsp seasoning salt 1/3 cup vegetable oil
1 tsp black pepper 2 onions, sliced

Procedure
Season pork chops with seasoning salt and pepper, coat completely with flour. Heat oil in heavy skillet. Add pork
chops and brown on each side (about 3 minutes per side). Remove and set aside. Add sliced onions to the pan
drippings and cook for 1 minute. Add remaining flour, continue to stir until onions and flour begin to brown. Add 2
cups of water and bring to a boil, stir until incorporated and return pork chops to the gravy, cover skillet, reduce
heat and simmer for 60 minutes until gravy is thick and pork chops are tender.

Solid Jambalaya
Here's a real recipe that was posted a while back. I retyped it and added a couple things. This is the best
jambalaya I've ever had.

3 cups Rice 3 Large Onions

Boston Butt 2 bunches Green Onions
Boneless Chicken Thighs (optional) Tony's Chachere’s
Sausage - Andouille or other 48 oz chicken broth
1/8 cup Vegetable Oil

Procedure
Ok. First off I start with Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it
adds great taste and is tender. After you have it cut up, season it well with Tony's Chachere's (or whatever other
seasoning you prefer). I usually sprinkle a good amount on all of it once, then rub it in with my hands, then season
it one more time, and rub it in again.
Brown that down really well in approx 1/8 cup of veg oil. Let it fry till it sticks then stir. Do that over and over.
Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will
dictate your color of the rice. After it browned down I remove from the pot.
Then I brown down my sausage. After I cook the sausage a little I remove from the pot. Don't cook the sausage till
fried dark brown because to me that cooks all the taste out. Just mildly brown it. Drain the grease but don’t lose

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the gratin. Then I add my onions, green onions, garlic and cook till clear looking. This is when you scrape the
bottom of the pot getting all the brown gratin from the pork.
This is where the color starts to come in. I used three regular sized yellow onions. After those are cooked I add
the meat back to the pot and mix well. Cook all the water out at this time.
At this time I add my water or broth. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. Also I
added a three chicken bouillon cubes as I didn't have and broth. I usually use broth instead of plain water. After it
came to a boil I start tasting the water. I like it a tad bit salty because the rice will absorb the saltiness. I usually
don't have to add more seasoning sense I seasoned the pork well before I browned it.
Skim the remaining grease off the top. The boiling water will separate it from the water/broth. After I get it like I
want I add the rice. I let it boil until it starts to expand and "jump out the pot”. After it gets where I think it’s ready to
cover I cut back on my heat and cover. Do not lift the lid for any reason! Cast iron pots hold heat really well as you
can see. This is the lid temp while covered on lowest heat I can apply on my gas stove. I let this cook for about 25
minutes for this
size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off. Let sit for another 15
minutes and then un-cover and eat. Came out good. Rice popped open perfect.
Hard to beat the Mahatma extra long grain.
Source: SUB

Stuffed Pork Chops from Paul Prudhomme

2 medium Granny Smith apple, peeled and 1/2 tsp black pepper
chopped 1 tsp thyme leaves
7 Tbs unsalted butter 6 1 3/4 inch pork chops
3 Tbs dark brown sugar 3/4 lb ground pork
1 tsp vanilla 1 cup onions, chopped
3/4 Tbs salt 1 cup bell pepper, chopped
1 tsp onion powder 2 tsp garlic, chopped
1 tsp cayenne pepper 14 oz can green chili peppers, chopped
3/4 tsp garlic Powder 1 cup chicken stock
1/2 tsp white pepper 1/2 cup bread crumbs, very fine
1/2 tsp dry mustard 1/2 cup green onions, finely chopped
1/2 tsp rubbed sage
1/2 tsp ground cumin

Procedure
In food processor, combine apples,4 tbsp butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set
aside.
In small bowl, combine all spices, mix well and set aside.
Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.
In a large skillet, brown the ground pork in the three remaining tbsp. of butter (3 min. over high heat). Add the
onions, bell pepper, garlic, and 2 tbsp. of seasoning mix. Stir well and cook additional 5 min. scraping pan often.
Stir in green chilies and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape,
cooking another 2 min. Add the stock and cook 5 min. Stir in bread crumbs and cook another 2 min. scraping pan
bottom and stirring constantly.....Set aside.
Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up
the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to
be put aside in separate baking dish and kept warm.
Bake chops in 400 degree oven for an hour. till done. In the last 20 min. reheat stuffing.

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Serve each chop on a portion of remaining stuffing.

Tasso From Mecca

5 lbs pork butt or thick chops cut into 2 inch x 2 inch 3 Tbs garlic powder
strips to whatever length the cut will produce 1 Tbs chili powder
1 Tbs salt 2 Tbs onion powder
1 Tbs sugar 2 Tbs paprika
5 Tbs fresh black pepper 1 Tbs gumbo file
2 Tbs red pepper

Procedure
Mix all seasonings. Then rub the pork generously on all surfaces, refrigerating (covered) for 2 to 3 days. Crank
the smoker and smoke 4 or so hours at 200 + until done at 160 degrees, or so.
Source: OTIS2

Tavolatim's Fajitas
This was a recipe shared with me by some Mexicans while on a dove hunt in Brownsville, TX. I don't know if it
was the outdoor air or the preparation or even a very successful whitewing hunt but these were the best fajitas
I've ever eaten. This was in 1978 and no one had ever heard of fajitas which these cooks referred to as Mexican
Hamburgers.

1/4 cup tequila, not in chef 1 lb beef skirt steak

3 Tbs corn oil 1 cup fresh cilantro
2 Tbs fresh lime juice 1 cup onions, sliced
1 clove garlic, minced 1 cup tomatoes, diced
1 1/2 tsp onion powder 1 cup green bell pepper, julienned
1 1/2 tsp salt 2 Tbs corn oil
1 1/2 tsp oregano leaves 1 bunch green onions, thinly sliced
1 1/2 tsp ground cumin 8 8" flour tortilla
1/2 tsp chili powder 2 medium avocado, chopped
1/2 tsp sweet paprika 1 cup cheddar cheese, grated
1/2 tsp crushed red pepper Salsa
1/2 tsp black pepper

Procedure
Combine first 12 ingredients to make marinade. Place scored beef skirt in shallow, nonreactive pan and cover
with marinade. Refrigerate overnight.
Prepare pit with mesquite wood and charcoal and grill meat. Watch for flaming.
Sauté bell pepper, onions, and green onions. Add cilantro and set aside.
Heat tortillas in oven till warm.
Slice meat into strips.
On warm tortilla, place meat, sauté vegetable, cheese, raw vegetables, and top with salsa. Roll up tortilla and try
to eat without too much mess.

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Source: tavolatim

Tavolatim's Short Ribs in Red Wine

Left-overs removed from bone and served warm on split Kaiser rolls with sauce and horseradish
mayonnaise...........mmmmmmmm good

1/4 cup olive oil 3 anchovy fillets, chopped

6 lbs beef short ribs 1 large bay leaf
2 stalks celery, chopped 1 head garlic, halved crosswise
1 medium carrot, chopped 1 quart chicken stock
1 large onion, chopped 2 cups dry red wine
1/2 cup tomato paste 1/3 cup white vinegar
5 sprigs sprigs thyme

Procedure
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.
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, stirring, 2
minutes. Add stock, wine, and vinegar and bring to a boil. Return ribs to casserole, cover, braise in oven till
tender, about 3 hours.
Transfer ribs to a platter and strain braising liquid, pressing hard on solids. Skim fat. season with salt and pepper.
Serve ribs with sauce.
Servings: 4
Source: Gris Gris

Tender Pot Roast

1 Roast (I usually buy Round Eye, but 1 pkg Fresh Mushrooms
any will work) 1 stalk Celery
1 Sweet Onion Tony's
3 cloves Garlic Kitchen Bouquet
5 to 10 Potatoes (small potatoes are best)
10 to 20 Small Carrots

Procedure
Start by chopping the garlic and celery. Then, quarter the onion and put 3 quarters aside. Chop the other quarter.
Then take the roast and cut between 7-10 holes in the roast about 2-3 inches deep. Be sure to poke holes in
different areas of meat. Then stuff the holes with the chopped onion, garlic, and celery. Pour Tony's into the holes
as well.
After filling all the holes, coat the roast Kitchen Bouquet and rub Tony's all over the roast as well. Then, heat the
stove to Med-Hi with 1 to 2 tablespoons of oil. Once hot, brown the Roast on every side. After roast is brown, add
1-2 cups of water and lower temperature. Add potatoes, carrots, mushrooms, and 3 remaining onion quarters.

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Cook roast at slow simmer for about 3 hours. Usually 1 hour for every pound of meat. After three hours take the
roast out and cut into thin slices. Add flour or brown gravy mix to the existing gravy in the pot until you get your
desired consistency. Add meat back into pot and cook for another 30 minutes (this is what makes it very tender).
Serve over rice with peas if desired.

TreeDawg's Country Pot Roast

Procedure
Make some holes in the Roast with a Knife and plug it with toes of Garlic cut long ways.
Season roast generously as you like.
Dust with Flour.
Cover the bottom of a Black Iron Dutch Oven with oil, heat, then sear the Roast on all sides.
Cut two stalks of Celery, one Onion, a couple Potatoes and add a bag of baby Carrots. Put all in Dutch Oven with
Roast.
Add one can of Beef Consommé (Can Beef Broth or French Onion Soup can be substituted).
Place in Oven at 350, covered, for 1/2 hour per pound.
Baste every 30 minutes, adding water as needed.
When done, remove Roast and Veggies, then the liquid can be thickened with a Corn Starch/Hot Water mixture or
added to a Roux to make a Gravy.
Recipe Tips
I like a Chuck Roast for this dish. It’s all about the Fat!!!!!!!
Source: TreeDawg

Treedawg's Lazy Man Pulled Pork

Procedure
Injected with a Teriyaki/Soy/Spice mixture and let stand for 4 hours.
Seasoned generously with Tony's. Put in Oven at 10PM on 250, fat side up, with a cup of water, covered with foil.
Went to bed........
Got up at 6AM and turned off Oven. Went back to bed........
Fell awoke at 10AM, removed the Roast and drained off liquid. Flipped Roast and returned to pan.
Bone pulls right out...........all I can say is, "Momma get the pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!

Veal, Chicken or Eggplant Parmesan

2 cups Marinara Sauce (See my recipe for Marinara Salt and Black Pepper
Sauce) Angel Hair Pasta cooked in salted water, then
2 - 4 Veal cutlets or similar portion of Chicken buttered lightly to keep from sticking
or eggplant Butter, unsalted
1/2 cup Panko bread crumbs Olive oil
1 Egg for wash
2 Tbs of cream to make wash

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1/2 cup Mozzarella Cheese, grated

1/2 cup Parmesan Cheese, grated or shaved

Procedure
Preheat oven to 350 degrees f.
Shave eight tablespoons of parmesan cheese for later use.
Make egg wash, by whipping the egg in two Tablespoons of cream. You can add a little salt and black pepper to
this if you like.
Set up half cup of Panko bread crumbs in a shallow dish for use in breading cutlets.
Start the salted water you will use to cook the angel hair pasta. Bring it to a boil and then reduce to a low boil until
needed.
Flatten the veal cutlets with the flat side of a mallet between two pieces of plastic wrap to a point (1/8 inch thick)
where the veal is thin enough to cook quickly. This also helps to tenderize the veal. Season the veal cutlets with
salt and black pepper.
This dish can also be made with chicken or Eggplant. Pound the chicken breast thin in the same manner as the
cutlet before breading. Eggplant is peeled, sliced 1/4 inch thick, soaked in salt water and breaded as the cutlets or
chicken cutlets. All three versions are excellent.
Coat each flattened cutlet with egg wash and bread with panko bread crumbs. DO this twice if needed to obtain a
nice coating on the cutlet. Set aside for a few minutes to allow the crumb coating to set.
Heat the sauté pan over medium heat with two Tablespoons of butter and two Tablespoons of Olive Oil.
Cook the cutlets in butter and oil mixture, for three minutes per side.
Set up oven proof casserole dish with enough Marinara sauce to lightly cover the bottom. Place cooked cutlets on
sauce, cover each cutlet lightly with mozzarella cheese and then with the rest of the Marinara sauce. Top each
cutlet with the shaved parmesan cheese.
The casserole goes into the 350 degree f preheated oven for 20 minutes to set the sauce and melt the cheese.
When the cheese is melted, the dish is ready
While the dish is in the oven, the Angel Hair Pasta is cooked in salted water. Angel Hair takes about three
minutes to cook. When it is al dente, pull and add a little melted butter or olive oil to keep it from sticking.
Plate the cutlet over a serving of the Angel hair pasta and serve with a suitable vegetable and crusty bread.
Source: MeridianDog

White Enchiladas
I make good red enchiladas, but I can make good white ones too. Also this recipe is flexible enough to also be
made as nachos. I made both today.

Corn Tortillas 2 Tbs Butter

1.8 lbs Chicken Thighs 2 Tbs Flour
1 lb Shredded Monterrey Jack Cheese 1 cup of Sour Cream
1 cup of Diced Onions 1/2 cup Heavy Cream
4 oz Diced Green Chiles 1 tsp Paprika
2 cups of Chicken Broth 1 tsp Salt
Oil for Frying 1/2 tsp Ground Cayenne Pepper
1 Tbs Crisco or Shortening or Oil 1/4 tsp Black Pepper

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Procedure
Cook the chicken thighs. The easiest way is to just bake them at 425 degrees for 20 minutes. You want to make
sure they are tender. After they are cooked, take 2 forks and shred them in a large bowl. When done shredding
put it in a colander or strainer and drain.
While the thighs are in the oven I shred my cheese and fry my corn tortillas. For enchiladas, fry them for no more
than 20 seconds, flipping over after 10 seconds. You do not want them to get crisp. For nachos, fry them for 105-
120 seconds, flipping halfway. For nachos you want them to be crisp to handle the toppings. After frying place
them on paper towels to drain.
Take a big enough saucepan/skillet and heat 1 TBSP Crisco or shortening or oil. Then add all of the onions and
cook for about a minute. After the minute is up add half of the green chiles and all of the shredded chicken and
get it all combined. When combined add 1/2 tsp paprika and about half a cup of chicken broth and combine.
When it’s all combined(make sure all the ingredients are well blended together) add the half cup of heavy cream
and stir. Heat it to boiling, then place it on the back burner to simmer at low heat. It should look a bit orange and
creamy.
In a separate skillet make a roux with 2 TBSP butter and 2 TBSP flour. If you don't know how to do a roux I can't
help you. This is not a dark roux, melt the butter and whisk in the flour and stir for about a minute, just to get it all
combined. After the minute is up add the rest of the chicken broth and stir for another minute or two. Add the rest
of the green chiles, and then reduce the heat. When the heat is reduced add the sour cream.
After the sour cream is mixed in and heat is reduced, add another 1/2 tsp paprika, 1/2 tsp of ground cayenne, and
1.5 cups of the shredded cheese. It shouldn't take too long to melt. Combine it all together, and it will be thicker,
and then add salt/pepper to taste. I add 1 tsp salt and 1/4 tsp black pepper. It should look somewhat white, a bit
speckled:
For enchiladas, preheat the oven to 375. It's pretty self explanatory, use a slotted spoon to place some of the
chicken/onion mixture on a fried tortilla, add shredded jack cheese, and roll, and place seam side down into a
casserole dish or pan of some sort. Repeat this process for as many tortillas as you would like, then take a large
spoon or ladle and spoon the white sour cream cheese sauce on top of the enchiladas. Put in the oven and bake
at 375 for about 10 minutes or so.
Source: goldennugget's

Yankee’s Beef and Sausage Lasagna

1 lb Italian sausage 2 Tbs sugar
1 lb ground beef 1 Tbs salt
1/2 cup diced onion 1/4 tsp ground black pepper
5 cloves garlic 4 Tbs chopped fresh parsley
13 oz cans canned tomato sauce 12 to 14 lasagna noodles
28 oz crushed tomatoes 16 oz ricotta cheese
12 oz tomato paste 1 egg
1/2 cup water 1/2 tsp salt
1 1/2 tsp dried oregano 8 oz block fresh mozzarella cheese
1/2 tsp fennel seeds 8 oz shredded mozzarella cheese
1 Tbs fresh parsley 1.5 cups grated Parmesan cheese
1 Tbs fresh basil EVOO
1 tsp Italian seasoning

Procedure
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then
add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and
put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at
400 degree for about 20 minutes.

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While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When
completely browned and onions are sautéed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the
tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano...
stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad
edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now
add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned
meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir
occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al
dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta
cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh
mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil
and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.
Enjoy!
Source: yankeeundercover

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 Beverages

Beverages

Chocolate Covered Strawberry Shots

Procedure
Chocolate covered strawberry shots. Vanilla vodka, Godiva liquor, and some chocolate syrup for a delicious shot
in an edible glass.

Classic Whiskey Sour

1.5 Tbs lemon juice 1.5 oz bourbon
1 tsp sugar

Procedure
Combine in a shaker with ice, shake well, strain into a glass and garnish with an orange slice on the rim or a
maraschino cherry dropped down into the drink.
Use real lemon, sugar syrup will mix easier, bourbon is to tase...mine is makers mark...shake it...the rest is
garnish...I like the orange and the cherry.....for a change I muddle the orange slice in the glass first.
Source: Tavolatim

Hurricane 1 (Pat O'brien's Original?)

2 oz amber rum Juice of 1/2 lime
1/4 cup passion fruit juice, or 1 tablespoon passion Cherries and orange slice to garnish
fruit syrup Ice cubes
1 tsp superfine sugar
1/2 tsp grenadine

Procedure
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 2
1 oz fresh-squeezed lemon juice Crushed ice
4 oz dark rum Orange and/or lime slice
4 oz passion fruit syrup 1 Maraschino Cherry

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Procedure
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 3
Ripe passion fruits look dry and very wrinkled. If you can't find them, look for frozen pulp at Latin markets.

1 oz Light Rum Passion Fruit Syrup

1 oz Dark Rum 1 cup water
1 Tbs Passion Fruit Syrup 1 cup sugar
2 tsp Lime Juice 1/2 cup passion fruit pulp (from about 7 ripe passion
1 tsp Superfine Sugar fruits)

Procedure
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

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.

Irish Jello Shots

Procedure
A simple white, orange and Green layered Jello shot tossed with whipped cream on top

Mama Jeepfreak's Egg Nog:

Procedure
Pour a gallon of milk in a large heavy pot (preferably Magnalite) and add about 2 cups of sugar (to your taste) and
1 tablespoon of vanilla; stir to dissolve sugar.
Separate the yolks and the whites of a dozen eggs. Set the whites aside. Beat the yellows with a whisk and add
to cold milk. Always add egg yolks to cold milk. If you put them in hot milk, you'll end up with scrambled eggs in
your egg nog.
Cook the milk and yolk mixture over a medium fire, stirring often. If you put the fire too high or if you don't stir it
enough, the bottom will scorch.
After the milk has cooked for about 30 minutes, dip some out with a cup or bowl. Add a couple of heaping
tablespoons of corn starch to the eggnog in your cup/bowl and mix it until corn starch is dissolved. Add slowly to
milk and stir constantly. If you add cornstarch too fast and don't stir as you add, the cornstarch will be lumpy and
you'll have a mess. If the eggnog is not thick enough, dissolve more cornstarch (1 T. at a time) in cup of eggnog
and add to milk mixture slowly while stirring constantly.

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Once the milk mixture is as thick as you want it to be, beat the egg whites with a mixer until stiff. Slowly add about
1/3 cup of sugar to egg whites, while continuing to beat.
Drop stiff egg whites by the heaping spoonful into eggnog and spoon eggnog over each "cloud" of whites. If you're
going to make eggnog ahead of time, don't put egg whites in at this point. If you put the egg whites in, you'll break
them all up when you're re-heating the eggnog. It'll ruin the appearance of the fluffy clouds.
Put the unbeaten whites in the fridge. When ready to heat the eggnog, take the whites out of the fridge so they
can come to room temperature and heat the eggnog until hot, stirring constantly to keep from scorching the
bottom of the pot. If it sticks, don't scrape it! Transfer it to another pot if you have to. When the eggnog is hot, beat
your whites, add sugar, and add to eggnog as I said above. If you use a Magnetite pot, it should stay hot enough
to serve when you get to the party.

Mint Julep
12 to 20 mint leaves 2 oz Bourbon
1 tsp 2:1 simple syrup

Procedure
Fill cup or glass with crushed ice.
Muddle mint leaves and simple syrup in a mint julep cup or old fashioned glass.
Add Bourbon.
Fill cup or glass with crushed ice.
Garnish with a bunch of mint sprigs.

Orange Wedge Jello Shots

2 oranges 1/2 cup boiling water
1 package orange flavored Jell-O 1/2 cup Vodka

Procedure
Slice oranges in half. Using a spoon, scoop out all the flesh and divider pith. Put aside for later use.
In a bowl, mix Jell-O and boiling water using a wire whisk. When all of the Jell-O has dissolved, add vodka and
mix thoroughly.
Pour liquid Jell-O into orange halves. Cover with plastic cling wrap and refrigerate for approximately 4 hours,
preferably overnight.
Once Jell-O is firm, slice each half into 3 wedges and serve.
Recipe Tips
If you don’t like orange-flavored Jell-O, here are other Jell-O shot recipes you may like at your next tailgate party.

Tavolatim's Eggnog
Tis the season;

6 Large eggs, separated 1 pint heavy cream

1/2 lb granulated sugar 1 pint whole milk

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1 1/2 oz rum 1/2 gallon vanilla ice cream

1 pint bourbon

Procedure
Beat the yolks of eggs. Beat whites separately adding the 1/2 pound sugar to whites. Add well-beaten yolks to
whites and beat both together. Stir in rum. Add whiskey, cream and milk. Sprinkle nutmeg on top and float in
vanilla Ice cream.

The LA Representative's Apple Sigh

1/2 gallon apple cider 1/2 cup sugar
1 fifth sparkling apple cider 1/2 fifth vodka
1/2 gallon apple juice 1/2 fifth Everclear alcohol
? sticks cinnamon

Procedure
Cook 2 ciders to boil. Add apple juice, cinnamon and sugar. Turn off heat and sit 15 min. Add liquors. Put in
freezer and serve once slushy.
Source: bossflossjr

The Ultimate Jello Shot Guide

It’s Mardi Gras and of course that means Jello shots all around. i came across this and thought i would share

Procedure
*JAGER BOMB* boil 1 cup Red Bull (in place of water), add black cherry or orange Jello, 1 cups Jager.
*MARGARITA* boil 1 cup water, add 3 oz pkg lime Jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle
with salt just before firm.
boil 1 cup water; add 3 oz pkg watermelon Jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt
just before firm
*RUM & COKE* boil 1 cups Coke, mix in dark cherry Jello add 1 cups light rum
*MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out
of this one. boil one cup champagne, mix orange Jello 2 min, add one more cup champagne and a splash of OJ.
*SILK* Boil one cup champagne, mix in Jello for 2 minutes, add one cup champagne and splash of lychee juice
from the can.
*ORANGE TIC TAC* Boil two cups Red Bull, mix Jello two minutes, add two cups mandarin orange vodka
*LEMON DROP* boil 1 cup water, add lemon Jello, citrus vodka, top with sugar sprinkles just before it’s fully set
up
*GRAPE CRUSH* (boil 1 cups water, add grape Jello, 1/2 cup plain vodka, 1/2 cup Chambord)
*HAWAIIAN* boil 1 cup water, add pineapple or blueberry Jello, 1 cup coconut rum
*GIN & TONIC* boil 1 cup tonic water, add lime Jello, 1 cup gin
*LEMON LIME* boil 2 cups sprite, add lemon and lime Jello, 2 cups citrus vodka
*BLUEBERRY* boil 1 cup water, add blueberry Jello, 1 cup blueberry vodka
*FRUIT PUNCH* boil 1 cups water, add mixed fruit Jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka
*WATERMELON* boil 1 cup water, add watermelon Jello, 1 cup watermelon vodka

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*BEER* boil 1 cups water, add strawberry Jello, add 1 cup any malt liquor
*CARIBBEAN* boil 1 cup water, add strawberry-banana Jello, Cruzan banana rum
*CHERRY COLA* boil 1 cup Coke, add cherry Jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum
*DREAMSICLE* boil 1 1/3 cup water & 2/3 cup OJ, add orange Jello, 1 cup vanilla vodka 1/2 cup raspberry or
berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur
*LIME IN THE COCONUT* boil 1 cup water, add watermelon Jello, 1 cup Malibu Coconut Rum
*RED HOTS* boil 2 cups water, add Jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps
**SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange Jello, 3 oz peach schnapps, 5 oz vodka
***SOUR APPLE*** in microwavable container, mix 1 small box sour apple Jello, 1 pkg Knox gelatin and 1 Tbs
sugar. Stir in 1 cup Mountain. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2
cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.
*SQUIRM* boil 2 1/4 cup water, add 3 small pkgs any flavor Jello, 2 cups vodka, 3/4 cup ice cold water. add 1
gummy worm to each shot before firm.
*CARIBOU LOU* 1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple Jello, 1/2 cup Malibu Rum,
1/2 cup Triple sec
*JOLLY RANCHER* boil 1 cup water, add melon Jello, 1/2 cup vodka, 1/2 cup apple pucker
*PURPLE PEOPLE EATER* boil 1 cup water, add grape Jello, 1/2 cup vodka, 1/2 cup watermelon pucker
*BAHAMA MAMA* boil 1 cup water, add watermelon Jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps
*COSMOPOLITAN* boil 1 cup water with a splash of lime juice, add cranberry Jello, 1/2 cup vodka, 1/2 cup Triple
sec
*CHERRY BOMB* (boil 1 cup Red Bull, add cherry Jello, 1 cup vodka and drop in one maraschino cherry, step up
before firmed.)
*BLUE FIRECRACKER* (boil 1 cup water, add berry blue Jello, 1/2 cup vodka, 1/2 cup peach schnapps)
*WHITE LIGHTNING* (boil 1 cup water, add pina colada Jello, 1/2 cup vodka, 1/2 cup triple sec)
*FUZZY NAVEL* (boil 1 cup water, add 3 oz orange Jello, 2 oz vodka, 6 oz peach schnapps
*RED HEADED SLUT* boil 1 cup water, add cranberry Jello, 1/2 cup peach schnapps, 1/2 cup jager
*MOJITO* (1 cup boiling water, 3 oz box lime Jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped
and crushed. (or substitute mint leaves with a splash of mint extract in the boiling water.)
*STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry Jello, 6 oz white rum, 1 oz sweet
& sour or margarita mix.
*DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4
cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has
cooled before pouring into Jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup
serve these up as jigglers!!
*ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before
pouring into Jello shot cups.
*FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4
cup of cold water, 1/3 cup of Sloe Gin, and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool
before pouring into Jello shot cup
**KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello
(both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151
Rum. Stir well and cool before pouring into Jello shot cups.
*RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add
1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into
Jello shot cups
*ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved.
Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomegranate Liqueur and 1/4 cup of Gin. Stir well
and cool before pouring into Jello shot cups.

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 Beverages

*ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until
everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of
Southern Comfort, and 1/3 cup of Sloe Gin. Mix thoroughly until everything is well combined and the carefully
pour into Jello shot cups. Chill for 3 to 4 hours and serve.
*ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add
1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into Jello shot cups.
*APPLE PIE* 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved.
Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup
of Grenadine. Stir well and cool before pouring into Jello shot cups.
*BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add
1/2 cup of cold water, 1/4 cup of Coconut Rum, and 1/4 cup of Banana Liqueur. Stir well and cool before pouring
into Jello shot cups.
*BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved.
Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Crème de Cacao. Stir
well and cool before pouring into Jello shot cups.
*BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2
minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and 1/4 Blue Curacao. Stir until well
combined and cool before pouring into Jello shot cups.
*BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool
before pouring into Jello shot
*BLACK CAT* 1 cup of boiling water. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved.
Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is
about room temperature before pouring into Jello shot cups.
*BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved.
Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool
slightly before pouring into Jello shot cups. For a schnazzy garnish, drop a single blackberry in each cup before
chilling
*COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved.
Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into Jello shot cups.
*CRYPTINI* 1 cup of Hot Coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of
Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring
into Jello shot cups.
*FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully
dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka. Stir well and wait
until the liquid has a chance to cool before pouring into Jello shot cups.
*HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully
dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup of Galliano. Stir well until completely
combined and wait until the liquid has cooled before pouring into Jello shot cups.
*JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved.
Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps. Stir
well and cool
*JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved.
Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine.
Stir well and cool before pouring into Jello shot cups.
*JAGERMONSTER* 1 cup of boiling water. Dissolve 1 package of Orange Jello and stir until fully dissolved. Add
1/4 cup of cold water, 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into
Jello shot cups.
*LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package of
pineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by
1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait
until the liquid has cooled before pouring into Jello shot cups.

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 Beverages

*LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and
stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup
of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and
let it cool before pouring into Jello shot cups.
*NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup
of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into Jello shot cups.
*PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved.
Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur. Stir well
and cool before pouring into Jello shot cups.
*PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add
1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before
pouring into Jello shot cups.
*RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps. Stir well and cool before
pouring into Jello shot cups.
*KINKY MALIBU BARBIE* Boil 1 cup water, add peach Jello, 1/2 cup Kinky Liqueur, 1/2 cup Malibu Coconut
Rum.
*KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully
dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and
1/4 cup of Triple Sec. Stir well and cool before pouring into Jello shot cups.
*BROKEN HEART* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before
pouring into Jello shot cups.
*SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum. Stir well and cool
before pouring into Jello shot cups.
*TIJUANA TAXI* 2 cups boiling water. Dissolve 2 packages of lemon Jello (3 oz size) and stir at least 2 minutes
until fully dissolved. Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Curacao and 1/4 cup of
Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into Jello shot
cups.
*RUMMY BEARS* 1 cup boiling water, add any random flavor Jello and 1 cup berry vodka, 1 gummy bear in the
center of each shot.
*WOOWOO* 2 cups boiling water, add 3 pkgs grape Jello, 3 pkgs cranberry/raspberry Jello, 3 pkgs strawberry
Jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cranraspberry juice
concentrate (both undiluted!)
*GUT BUSTER* 1 cup water, lemon Jello, 2 drops liquid crab boil, 1 cup dark rum
Source: Houma Sapiens

Watermelon Jello shots

Jello shots are a tradition for the two weekends of Metaire parades. I know they are not liked by all, but it's a good
way to get buzzed, and it's fun to try new shots.

10 limes, pulp removed 1 cup boiling water

1 box red Jello (I used strawberry because my 1 cup cold vodka (Again, if you have melon flavored,
grocery store didn’t carry watermelon flavored, but go for it)
obviously if yours has watermelon – grab it!) Mini chocolate chips

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 Beverages

Procedure
Halve limes and use a paring knife around the edges of the halves to loosen the pulp from the rind. My technique
was to do this, and then juice them with my KitchenAid attachment, which helped remove the loosened pulp. Plus,
then I got a cup of freshly squeezed lime juice! I also used my (clean) fingers to finally help scrape out the resilient
pulp under a running faucet. Set lime halves aside, empty side up.
Add 1 cup of boiling water to the Jello powder, and stir for 2 minutes until fully dissolved.
Stir in cup of cold vodka.
Pour mixture into lime halves, filling all the way to the top.
Chill Jello-limes in the fridge for at least 2 hours.
Using a sharp knife, carefully cut each lime half in half again, making wedges.
Stick in chocolate chips, if desired.

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 Breads, Pizza, Savory Pies Biscuits and Rolls

Breads, Pizza, Savory Pies Biscuits and Rolls

Beer Bread
Stumbled across this one in the Houston Chronicle a while back. It turned out surprisingly good for such a simple
recipe. I used Leinenkugel's Creamy Dark Lager for the beer component.

3 cups self-rising flour 12 oz beer

1/2 cup sugar 1/4 cup butter, melted

Procedure
Preheat oven to 350 degrees.
Mix the flour, sugar and beer until blended.
Spoon into lightly greased 9-inch-by-5-inch loaf pan.
Bake for about 40 minutes. Pour melted butter over the top and bake 5-10 minutes longer or until done.
Remove from pan after about 5-10 minutes. *I used Leinenkugel’s Creamy Dark Lager for the beer.
Source: OldTigahFot

Butter Dip Biscuits

Easier than Drop Biscuits!

1 stick (1/2 cup) unsalted butter (see notes 4 tsp baking powder
below) 2 tsp kosher salt
2 1/2 cups all purpose flour 1 3/4 cup buttermilk (see notes below)
4 tsp granulated sugar

Procedure
Preheat oven to 450F degrees.
Spray an 8 inch square baking dish with nonstick cooking spray.
In a microwave safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the
microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Dough will be sticky.
Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.
If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab
around the edges a bit.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown
on top and spring back to the touch.

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 Breads Pizza, Savory Pies Biscuits and Rolls

Recipe Tips
Cook’s Note : I really recommend only using buttermilk with these but if all you have on hand is regular milk then
you can use that (just not skim milk, that stuff is far too watery). Keep in mind though that when you use regular
milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You
may need to use about 1 1/4 cups 1 1/2 cups (start with less; you can always add more in).
The buttermilk adds such great flavor to these biscuits so if you can get your hands on some,
definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to
the dough.
Source: www.thecountrycook.net (submitted to TD by Cajunate)

Cajunate's Soft Sweet Light Rolls

2 packages ( or 2T) yeast ¾ cup sugar
1/2 cup warm water 3 tsp salt
2 tsp sugar 7 to 8 cups flour (Start with 7 cups, then as you’re
1 cup hot water mixing it add more flour till the dough is
1 cup milk just a touch dry, and not too sticky.)
2 beaten eggs
1/3 cup oil

Procedure
Put in bowl together to let yeast activate: the yeast, ½ cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: ¾ sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray. You need a pan with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about ¾ inch apart in pans.
Cover and let rise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you
can brush butter over them if you like.
Author: Joyful Homemaking
Source: Cajunate

Cornbread – Hard Times recipe

From my Granny Cooksey - Isola, Mississippi

1 cup white corn meal (Martha White please) 1 1 1/2 cups buttermilk
1 1/2 cups AP flour + enough water to get to batter
1 tsp baking soda consistency
1/2 tsp baking powder (no eggs = hard times because eggs
1/2 tsp salt were too useful for other things)

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 Breads Pizza, Savory Pies Biscuits and Rolls

Procedure
If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.
Heat skillet then add bacon fat 2 Tablespoons
Add batter when oil is sizzling temp
cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for
Gas or Electric ovens that you can set to correct temperature.
Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet
as it cools.
Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas,
chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.
Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for
me please.

Delane’s Cornbread
No Sweet, Real Stuff

2 cups Cornmeal 2 tsp Salt

1 cup Flour 2 Tbs Baking Powder
2 Eggs 1/2 tsp Baking Soda
2 cups Buttermilk ½ cup Bacon Drippings

Procedure
Melt Bacon Drippings in Cast Iron Skillet, get skillet hot…….Wipe Around Edges…….Mix Other Ingredients &
Pour Into Skillet………….Bake at 425 for 15-20 Minutes, until top is brown and edges are crispy.
Source: bossflossjr

Fathead Pizza (low carb)

1 ¾ cups (approx) shredded/grated cheese 1 egg
(mozzarella or other) salt to taste
¾ cup almond flour/meal ½ tsp dried rosemary/ garlic or other flavorings
2 Tbs cream cheese

Procedure
Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary (or other flavorings) and almond flour, mix gently.
Roll it out on parchment paper. Use a rolling pin or your hands, but be sure to put another piece of parchment
paper on top of the dough before shaping it. The original recipe said to place in between 2 baking sheets and roll
into a circular pizza shape. remove the top baking sheet, but I thought that seemed like a weird way to do it. If the
mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften
again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Bake at 220C/425F for 12-15 minutes, or until brown. (Mine was brown at 8 minutes.)

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 Breads Pizza, Savory Pies Biscuits and Rolls

To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden color. I turn the pizza
onto the baking paper I used to roll out the pizza base, then slide it back onto the baking tray.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as
this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5
minutes.
I flipped the pizza crust and browned it on both sides. This is the final product.
Source: Darla Hood

French Bread
2 cup warm (110 F) water 2 Tbs vegetable shortening
2 Tbs sugar 6 1/2 cup bread flour
2 Tbs dry granulated yeast 1 Tbs salt

Procedure
Place the 2 c water in the bowl of a stationary mixer fitted with a dough hook.
Add 1 Tbs sugar and sprinkle with the yeast.
Allow to sit about 15 minutes, until the mixture is bubbling.
Add the remaining 1 Tbs sugar, shortening, and 5 c flour.
Mix until a dough starts to form.
Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the
bowl.
Continue to knead with the dough hook 10 minutes.
Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until dough is smooth and
elastic.
Return it to the mixing bowl, cover with plastic wrap, and set in a warm, draft-free corner to rise 1 1/2 hours, or
until doubled in size.
Punch the dough down, then divide it into four balls.
Cover these with a dishtowel and let them rest 15 minutes.
Form each ball into a 16 X 3" loaf.
Place the loaves on baking sheets, cover them with a damp cloth, and set aside to rise for 1 1/2 hours.
Heat oven to 375 F.
Gently place the fully risen loaves in the oven and bake about 30 minutes, until golden brown.
Cool on racks.
Source: Eddie Vedder

Half Sheet Pan Focaccia

I think I've hit gold with this recipe. The outside is nothing like what awaits you in the center. WOW!!!

2 Tbs Active Yeast 1 1/2 Tbs Kosher Salt

1 quart tap water 2 1/4 quarts of Unbleached Bread Flour
1/4 cup Honey 1/2 Tbs Sugar
1/4 cup Olive Oil 1/4 cup Rosemary

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 Breads Pizza, Savory Pies Biscuits and Rolls

Procedure
Whisk yeast and sugar into water and let stand for 15 minutes. Add flour, salt, honey, and oil, and mix on low
setting of mixer. Mix for 5-6 minutes on low to medium occasionally unhooking it and pushing back in the mixer.
Just keep an eye on it because it maxes out a kitchen aid's capacity. Remove and place on oiled 1/2 sheet pan. (I
used parchment paper on the bottom, but not sure you really need that.)
Let proof in a warm area. I use my stove top with the oven on @ 375 degrees and keep it near the front where the
vents come out. Make sure to cover entire pan with damp warm towel, and it helps to lightly rub the top with olive
oil to keep it from sticking to the towel, but it's going to so just prepare for that. Let proof for about 45 minutes to
an hour or until it's about 2-3 times its original size. Remove towel and press toward the edges to make a
rectangle out of the dough. Take towel and re-moisten it with warm water to dampen. Ring it out and place back
over sheet pan to cover. Let rise another 30 minutes, remove towel and sprinkle with fresh rosemary and kosher
salt. Bake at 385 for roughly 22 minutes or until golden on top. This isn't a perfect science because of the
calibration differences in ovens, and if you have convection, then go at 350 on low convection for 22 minutes.
Keep an eye on it.
Source: Mike da Tigah

Jim Lahey's No-Knead Pizza Dough + Margherita Pie

Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it's even easier.
Though Lahey loves smart, unusual toppings like charred Thai eggplant with bonito flakes, shiitake with walnut
onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie.
Lahey would want you to feel free to tinker, and to feel free to freeze the dough. Adapted very slightly from My
Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (Clarkson Potter, March 2012)

Dough 28 oz canned best quality peeled Italian

17 1/2 oz or about 3 3/4 unsifted cups all-purpose tomatoes or fresh, peeled Roma tomatoes,
flour, plus more for shaping the dough if they're in season
1/4 tsp active dry yeast 2 Tbs extra-virgin olive oil
2 tsp fine sea salt 1 tsp fine sea salt
1 1/2 cups water 2 lbs fresh mozzarella cheese, torn into large
chunks
The Margherita Pie
20 leaves fresh basil
4 balls pizza dough from above
3/4 cup finely grated Parmigiano-Reggiano cheese

Procedure

Making the Dough

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or
your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18
hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one. Flour
a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with
the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the
bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn
seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust
with more flour. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate
for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to
3 hours before needed.

Assembling and Baking the Margherita Pie

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 Breads Pizza, Savory Pies Biscuits and Rolls

Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500
degrees for 30 minutes. Shaping the disk (Method 1): Take one ball of dough and generously flour it, your hands,
and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't worry if it's not
round. Don't handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should
look slightly blistered. Flour the peel (or an unrimmed baking sheet) and lay the disk onto the center. It is now
ready to be topped. Shaping the disk (Method 2): Take one ball of dough and generously flour it, your hands, and
the work surface. Gently press down and stretch the ball of dough out to 6-8 inches. Supporting the disk with your
knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with
your knuckles, gently pulling it wider until the disk reaches 10-12 inches. Set the disk on a well-floured peel (or
unrimmed baking sheet). It is now ready to be topped. Drain tomatoes and pass through a food mill or just squish
them with your hands -- it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the
refrigerator for up to 1 week. Switch the oven to broil for 10 minutes. With the dough on the peel, spoon the
tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute 10 to
12 hunks of mozzarella (about 7 ounces) on top. With quick, jerking motions, slide the pie onto the stone. Broil for
3 1/2 to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is
nicely charred but not burnt. Using the peel, transfer the pizza to a tray or serving platter. Sprinkle the Parmigiano
and salt evenly over the pizza. Distribute the basil on top. Slice and serve immediately.

MeridianDog's Family Cornbread

This is the old family recipe straight from the Great Depression by way of Granny Cooksey of Isola, Mississippi. It
is what I have called Hard Times Cornbread.
It has no eggs and no sugar, since those pantry items were better used for other things during hard times.
This is all that has been made in my family for as long as my memories go back. It is all that my mother and her
seven sisters made, and each of their children who can cook, and all that is made in my house too.

1 cup Martha White Corn Meal 1 1/4 cup Martha White Self Rising Flour with 1/2 tsp
1 1/4 cup Martha White All Purpose flour salt
1/2 tsp Baking powder PLUS
1/2 tsp baking soda 1 1/2 cup Buttermilk
1/2 tsp salt Sufficient additional water to make mix
OR slightly thicker than pancake batter
1 cup Martha White Corn Meal

Procedure
You need a good seasoned cast iron skillet

Preheat the oven to 390 degrees.

I stick the skillet in the oven as it preheats. You don't need the skillet until the oven gets to temperature anyway.
And the skillet must be hot when the batter goes in. The preheating oven is a good place to get it hot, but not too
hot.
When all is ready, mix the batter (thick please) and add it to the hot skillet with a tablespoon of vegetable or bacon
oil added before the batter. It should sizzle.

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 Breads Pizza, Savory Pies Biscuits and Rolls

Place in center of the oven and bake for 30-45 minutes. Cooking times will vary, and you
will learn what your oven does. Granny Cooksey baked hers in a wood stove for years. My
oven is electric convection. The cornbread from Granny's wood stove was pretty good to a
four year old kid. She did just fine when they finally got Propane but I think she missed her
wood stove until the day she died - just not cleaning out the ashes. (I think that was the
youngest daughter or Pawpaw's job)

The top should look like this when ready to come out of the oven.

The skillet side is crunchy magic! And if your skillet is properly seasoned, the pone falls
right out.

Mexican Corn Bread

2 slightly beaten eggs 1 tsp salt
1 cup sour cream 3 Tbs chopped green onion
1/4 cup oil 1 or 2 diced jalapeño peppers
1 can cream style corn 1 cup grated sharp cheddar
1.5 cups self rising corn meal

Procedure
Mix all ingredients but cheese. Pour 1/2 of mix into a bake iron skillet or a baking dish. Sprinkle 1/2 of cheese of
the dish. Add the rest of the mix, and then the rest of the cheese. Bake at 425 for 25 minutes until it is set and the
top is golden.
Source: OTIS2

Neo-Neapolitan Pizza Dough

This is the dough for making New Haven–style pizzas and pizzas in the style of Lombardi’s, Totonno’s, John’s,
Grimaldi’s, and Tacconelli’s. It makes a thin, crisp crust with airy pockets in the crown. It’s a little sticky and a
touch tricky to handle, but the payoff is in the snap when you take that first bite. This dough stays crisp better than
Napoletana dough, which softens under the toppings. Neo-Neapolitan dough requires high-gluten flour (about 14
percent protein), or strong bread flour if you cannot get high-gluten, rather than the all-purpose flour used in
Napoletana. If you do not have a retail resource for high-gluten flour, ask a local pizzeria that makes its own
dough or a local bakery if you can buy a few pounds.

5 cups (22 ½ ounces) unbleached high-gluten or 1 tsp instant yeast

bread flour 2 Tbs olive or vegetable oil or solid vegetable
1 Tbs sugar or honey shortening

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 Breads Pizza, Savory Pies Biscuits and Rolls

2 tsp table salt or 3 ½ teaspoons kosher salt 1 ¾ cups plus 1 tablespoon room-temperature water
(70°F)

Procedure

Using a Mixer
With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer
until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4
minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on
medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a
little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it
is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.

By Hand
If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much
like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As
all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let
the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly
sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful;
if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with
olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for
15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
(Or, if you are making the pizzas on the same day, let the dough balls sit in the bags at room temperature for 1
hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and
refrigerate for at least 2 hours.)
The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours
before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls
you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.
Author: Peter Reinhart
Source: American Pie

No-Knead Dinner Rolls

2 cups warm water (105 to 115 degrees) 1 1/2 tsp salt
2 packages (1/4 ounce each) active dry yeast 6 cups all-purpose flour (spooned and leveled),
1/4 cup sugar plus more for shaping dough
4 Tbs butter, melted, plus more for pan and
brushing
2 large eggs, lightly beaten

Procedure
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms.
Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has
doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal
pieces (halve log, cut each half in thirds, then cut each piece into thirds again).

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 Breads Pizza, Savory Pies Biscuits and Rolls

Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward
the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side
up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in
bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound
hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart,
and serve warm
Source: Cajunate

Rat's Tuna Pot Pies

Filling 1 cup cooked peas and diced carrots
1/2 cup chopped celery 3/4 cup cooked, diced red potatoes (optional)
1/2 cup chopped onion 1/4 cup chopped pimiento
1/4 cup chopped green pepper Milk
3 Tbs butter or margarine Plain Pastry (enough for 8 pies)
1/2 cup all-purpose flour 2 cups all-purpose flour
1/4 tsp salt 1 tsp salt
1/4 tsp dill weed 2/3 cup shortening
1/8 tsp pepper 6 to 8 Tbs cold water
3 cups chicken broth
3 5 oz Cans tuna, drained

Procedure
Filling
Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth
all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight
4¼ x 1-inch round pie pans (about 3/4 cup each).
Crusts
Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water
over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a
ball, then divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk.
Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed,
to prevent over-browning
Servings: 8
Recipe Tips
For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before
dividing mixture into pans.
To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake
frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.
Source: Stadium Rat

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 Crawfish

Crawfish

A Damn Good Crawfish Bisque Recipe

This is a version of one of Emeril's recipes. Works very well.

CRAWFISH AND STOCK: 50 to 60 crawfish heads

5 lbs boiled crawfish Flour, for dredging
4 quarts water BISQUE:
STUFFED CRAWFISH HEADS: 3/4 cup vegetable oil
1 stick (1/4 pound) butter 1 cup flour
2 cups chopped onions 3 cups chopped onions
1 cup chopped bell peppers 1 1/2 cups chopped bell peppers
1 cup chopped celery 1 1/2 cups chopped celery
1 Tbs salt; 1 tsp salt (start here and adjust to taste)
1 tsp cayenne 1 tsp cayenne (start here and adjust to
2 lbs peeled crawfish tails, chopped taste)
2 Tbs chopped garlic 2 lbs peeled crawfish tails (cooked)
1/2 cup water 3 quarts crawfish stock
1 1/2 cups dried fine bread crumbs 50 to 60 stuffed crawfish heads
2 Tbs chopped parsley 1/4 cup chopped green onions
2 Tbs green onions 1/4 cup parsley

Procedure
Salvage and clean the heads. This stuffing mix will stuff 40 to 50 medium size shells and leave sufficient stuffing
for the bisque. You can store them in the fridge or freeze.
Make the stock. Add the claws and thorax parts from cleaning the heads to the water. Bring to a boil and then
simmer for an hour or so. Strain.
Make the stuffing. I use a food processor to mince all the vegetables. Melt the butter and sauté the vegetables
until translucent. Place in a mixing bowl, add the seasoning, liquid( I use stock), parsley and green onion. Mix well
and you should have a workable stuffing.
Use a pastry bag to stuff the heads. You can do the job very quickly with a pastry bag. Arrange them on a baking
pan and dust with flour. Pop in a 400 degree oven for 20-25 minutes. Set aside.
Cook the bisque. Again, use the food processor to mince the veggies. Make a peanut butter roux, then add the
minced veggies, sautéed on low heat until tender. Add the stock, dry seasonings, and a least 1 cup+ of the
stuffing mix. Hit this with a stick blender (or run through a regular blender) until you have a smooth bisque
consistency. DO NOT SKIP THIS STEP.
Simmer, uncovered, for an hour. Add the tails and the stuffed heads, simmer another 10 minutes. Add the green
onions and parsley . Taste to adjust seasonings. Damn good.
Source: OTIS2

Another Ettouffee Recipe

2 lbs crawfish tails, preferably fresh 1/3 cup green onions
3.5 to 4 sticks butter (in all) 1/3 cup minced, flat leaf parsley

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1/3 cup flour 6 cloves garlic, minced

3 medium onions, fine diced Salt1.25 T, black ,1 t., and red pepper 1/2
1/3 bell pepper, fine diced T
1 stick of celery, fine diced OR 1.5 T Tony's plus 1/2 T red pepper
3/4 to 1 cup of water which you'll use to rinse out the
crawfish bags and use as stock

Procedure
Melt 2 sticks of butter over medium heat . Add onions and sauté until very soft and translucent. Add the garlic,
celery and bell pepper and go 5 more minutes. Add the flour and stir to incorporate well.
Do not put any color on the flour. Once incorporated into the onions and butter, add the crawfish , and then the
stock made from rinsing the bags. Add the rest of the butter cut into 1 T chunks. Add the dry seasonings and
bring up to a near simmer. Add the green onion, parsley and taste to adjust the seasonings. Also, if you prefer a
thinner sauce, add a bit more water or stock. Never bring to a boil to avoid overcooking the tails. Once it's up to
temp, remove from the heat
Source: OTIS2

Best Crawfish Dip

From a buddy in VP. I still do this every so often at home.

2 oz of white vinegar Crystal, Trappey's or Louisiana hot sauce

Procedure
Mix vinegar with a few shots hot sauce. Drag a tail though this concoction every so often and enjoy Nirvana.
You're welcome.
Source: OTIS2

Crawfish and Eggplant Casserole

3 medium eggplants peeled and quartered 1/2 tsp black
1 1/2 cups chopped onions 1/2 tsp cayenne
1 cup green bell pepper 4 slices bread heel (nose) preferred, broken into
1/2 cup chopped celery small pieces
1 clove garlic chopped fine 2 Tbs water
1 Tbs oil (canola preferred) 1/3 cup seasoned bread crumbs
2 Tbs water 1/4 cup parmesan cheese
1 lb crawfish tails, rinsed 1/4 cup green onions, chopped
1 tsp salt 1/4 cup chopped fresh parsley

Procedure
Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.
Sauté onions, green pepper, celery and garlic in oil and 2 tablespoon of water until soft and clear (5 minutes).
Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant
and fold into the mixture.

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Add bread, water, bread crumbs, cheese, green onions and parsley.
Place into a 9X13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned bread
crumbs. Bake 350 degrees for 30 minutes.
Servings: 8

Crawfish and Squash Dressing

6 cups yellow squash, sliced 1/3 cup parmesan cheese, grated
2 cups water 1 tsp beau monde seasoning
1 large onion, chopped 1/2 tsp salt
1 medium bell pepper, chopped 1/2 tsp black pepper
1 clove garlic, chopped 1/2 tsp red pepper
1 stalk celery, chopped 1/4 tsp white pepper
1/2 cup butter, melted 1/2 tsp thyme leaves
1 large egg, slightly beaten 1 lb crawfish tails, whole
1 cup seasoned bread crumbs Tabasco sauce

Procedure
Put water and squash in cast iron Dutch oven and cook until tender. Drain in colander. In same Dutch oven sauté
onions, garlic, bell pepper, and celery in butter till tender. Add squash and egg and stir. Stir in remaining
ingredients and place mixture in greased 12x8 baking dish. Bake at 350 for 30 min.

Crawfish Andouille Cheesecake

1 lg onion minced garlic 1 lb smoked gouda cheese (shredded)
1 bell pepper 5 eggs
3 stalk celery (minced) 1 Tbs Zatarain's Crab Boil
1/4 stick butter 1 Tbs Old Bay seasoning
2 lbs crawfish (I use the packaged Louisiana Italian bread crumbs
crawfish) Olive Oil
1/2 lb andouille (I get mine from the Best Stop in
Lafayette)
24 oz cream cheese (cut in cubes)

Procedure
Sauté onion, garlic, bell pepper and celery in butter. Cook down. Chop up or pulse in processor the crawfish and
andouille sausage being sure not to chop too fine! Add crawfish and andouille sausage to pan. Let meats render.
Add crab boil and Old Bay seasonings. Add cheeses. Mix until everything is well blended and cheeses are
melted. Let cool at least 15 minutes Add eggs. Mix together bread crumbs and olive oil to moisten the crumbs and
press into the bottom of a 9" Springform pan. Place filling in the pan. Bake at 350 in water bath (about half way up
spring form pan and cover with foil. Bake for 1 hr. 15-30 minutes and take the foil off for last 15 minutes to brown
the top.
Source: Niknik

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Crawfish Beignets With Sauce

Sauce 2 eggs
2.5 tsp chopped garlic 1 Tbs dry mustard
2 cup mayo 1 tsp cayenne
Cayenne to taste 1.5 tsp salt
Salt to taste 1/2 cup flour
Black pepper to taste 1/2 cup green onions
2 Tbs ketchup 12 oz angel hair pasta, cooked and hot
Beignets vegetable oil for deep frying
1 lb crawfish tails, chopped a bit

Procedure
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the
pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until
golden brown. Serve with sauce for dipping.
Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.
Source: Gris Gris

Crawfish Bisque
2 heads of garlic, chopped fine (use fresh garlic, 4 eggs, beaten
not the stuff in a jar) 3 6 oz. cans tomato paste
2 bunches of green onions, chopped 3 16 oz cans of tomato sauce
1/2 stalk of celery, chopped (or 1/2 head if you call 9 cups water
the individual ribs "stalks") 300 cleaned crawfish heads (around 2.5 bags)
1/2 bunch of parsley, chopped fine (again, use fresh Copious amounts of Tony's or Slap Ya
parsley, not dried jar stuff) Mama Cajun seasoning
5 medium onions, chopped Optional: a few handfuls of crawfish claws
4 packs of crawfish tails, including juice (from boiled crawfish)
2 loaves of French bread, stale (or toasted if all you
have is fresh)

Procedure
Drizzle a bit of oil in the bottom of a large pot and fry off the seasonings til tender (I don't measure the oil, but I'm
guessing I use around 2-3 tablespoons).
Drain the juice from the packs of crawfish into the pan, then chop the tails. I chop them by hand - the food
processor tends to smash them and chop them too fine. You want the tails chopped into 2 or 3 pieces so you still
have relatively large chunks - don't cut them too small. It's a bit easier if you chop them while they are still slightly
frozen and clumped together.
Add the chopped tails to the pot and cook a few more minutes. Add some Tony's or SYM seasoning (I don't
measure, just start sprinkling generously).
Now you're going to start adding the French bread. Ideally, you want very stale French bread that will break apart
easily. If you can only find fresh French bread, cut into sliced pieces (just like for a poboy) and put in the oven
(around 325°) until hard and brittle. Soak each piece in water then wring it out, then pull apart in tiny pieces and
add into pot. Be sure to wring the water out well first, because you don't want to incorporate too much water into
the stuffing mixture and make it too wet and sticky.

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Mix well after you add each piece. After all the bread is in, add 4 beaten eggs and mix. I also throw in some more
Tony's or SYM seasoning here.
Now here's the key: you want to get the stuffing to the right consistency so you can easily pack it into the heads,
but the consistency is going to vary depending on how much water you incorporated from the soaked French
bread. However, after you let the stuffing cool, it is going to dry and thicken up a good bit, so it's hard to tell right
away if it's the proper consistency or not - this simply comes from experience. But generally it's going to be a bit
too wet and runny after you've added the egg mixture. So at this point I add some bread crumbs to thicken up the
stuffing. Obviously it's a judgment call on how much to add, but I just sprinkle a bit in until it feels right. You can
use regular bread crumbs for this, but Reising's makes real French bread crumbs like this:
Now obviously you could try using these from the start instead of soaking stale French bread in water and adding
it into the pot, but if you do it will end up being too dry. Make the extra effort to do it right and just finish off with a
little bit of the bagged bread crumbs just to get the consistency right.
It's best to spread it out on a large pan so it will cool quicker, and like I said before, it will dry out some as it cools -
so don't add too much bread crumbs into the pot and make it too dry before cooling.
Now the fun part - time to start stuffing heads.
My mom and grandma used to peel 20+ pounds of boiled crawfish for the tails and clean all the heads
themselves, but thankfully today you can just buy packs of tails AND bags of cleaned heads. Today's Ketch in
Chalmette usually has them in stock - around 125 heads/bag (100-150 depending on size) for around $10 if I
remember correctly. This recipe will get you to around 250-300 heads, which is around 2.5 bags. Varies
depending on size of heads - I've had this same recipe yield as high as 315 and as low as 225.
You really want to overstuff the heads a bit, because you want a good bit of the stuffing leaking out into the gravy
to make it nice and thick.
Now for the base (or gravy). Now I don't have a pot big enough to accommodate 300 heads, so I make 2 pots - 1
large and 1 extra large. Also, 300 heads in one pot makes for difficult stirring. In my extra large pot I put 2 - 16 oz.
cans of tomato sauce, 2 - 6 oz. cans of tomato sauce. I add around 6 cups of water (can add a bit more later if
necessary, but you want it to stay pretty thick). In the other pot, I put half of those amounts (1 -16 oz. tomato
sauce, 1 - 6 oz. tomato paste, and 3 cups of water). Mix it well and cook for a few minutes to blend. Again, I throw
in some more Tony's or SYM here.
This next step is optional - if you want to boost the flavor, add a pile of large boiled crawfish claws. Eating them is
also optional, but having a bunch of claws in there while it cooks will add some flavor just like using a stock in
other recipes. Don't use small claws because they are a pain in the ass to pick out later. But during the season
when we eat boiled crawfish, whenever I run across big claws I'll pull them off and save them in the freezer for
when I make bisque. Likewise, feel free to throw a pack or two of crawfish tails into the pot. I tried this last time I
cooked it, but really didn't notice much difference. The tails shriveled down to minuscule proportions as it cooked
and I didn't really notice any marked difference in the flavor. But the claws do help.
Final step is adding the heads. I throw 2/3 into the extra large pot (around 200) and 1/3 into the smaller pot
(around 100).
After you've added the heads, just cook it on low heat for a good hour or two. Keep stirring periodically so it
doesn't stick, but don't stir too vigorously - you want a bunch of the stuffing to get incorporated into the gravy, but
if you over-stir you're going to end up losing too much from the heads. Cook at least 1 hour (preferably closer to
2) so it can really thicken up good. Should look like this:
Serve over rice.
This is virtually an all day affair, but the payoff is well worth it.

Crawfish Boil
90 quart pot 4 lemons
Single jet burner 1 cup lemon juice
45 quarts of water 2 heads of garlic
1 gallon vinegar 1 cup chopped garlic
1 bag Chackbay 3 lbs red potatoes

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1 cup red pepper 1 lb link sausage cut in one inch slices

2 boxes of salt

Procedure
Add the above to the pot and bring to a rolling boil. Took 20 minutes.
Taste the water. Should be spicy as hell. Add 39 lbs of medium, washed crawfish and a lb of fresh mushrooms.
Lid and continue high heat. Stir after 5 minutes or so. As simmer begins, after @ two minutes, cut the fire and
drop in 12 frozen mini ears of corn and @ 3-4 lbs of ice. Stir. Leave the lid off and drink two more beers. Begin
tasting after 20 minutes. These were perfect after a 30 minute soak
Recipe Tips
Mods: I usually add 2-3 cups of Zat's liquid. I forgot...but the taste was excellent anyway. I also usually drop in a
can of orange juice concentrate and two or three sticks of real butter. Didn't this time, but almost always do. For
subsequent batches, I usually add at least 1/2 of the above seasonings...but you must taste the water. That is
key. Hope this helps.
Source: OTIS2

Crawfish Cardinale
3 green onions, chopped 1/2 tsp Tabasco
6 Tbs butter 2 tsp fresh lemon juice
2 Tbs flour 1 oz brandy
1 cup cream 1 lb crawfish tails
1/4 cup ketchup 8 thin lemon slices (garnish)
3/4 tsp salt Paprika (garnish)
1/4 tsp white pepper

Procedure
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of
butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a
nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat
and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out.
Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the
green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat,
stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time
and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled,
tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.

Crawfish Cornbread
1 lb crawfish tails , 2 finely chopped jalapeno peppers,
2 cups yellow cornmeal, 1 finely chopped onion,
3 eggs, 1/2 cup finely chopped bell peppers,
1 can cream style corn, 1 tsp salt,
1 1/2 cup pepper jack cheese, 1/2 cup oil
1/2 cup cheddar, 3 tsp baking powder,
3/4 cup grated onion tops or chives, 1 cup milk

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Procedure
Sauté and season crawfish...set aside
Sauté onions and bell pepper in a small amount of butter until
the onions are transparent adding salt/red pepper/and a little Cajun seasoning. Add jalapeno peppers and
garlic...set aside.
Mix together all other ingredients, except crawfish.
Add in cooked onions and peppers. Then stir in crawfish.
Pour into a greased 13x9 inch pan and bake in a 400 degree
oven for 35 to 40 minutes.
Source: LSUAfro

Crawfish Etouffe
"Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows
the flavor of the crawfish to take the lead."

4 oz oil 1/2 bunch scallions, tops only, chopped

2 lbs crawfish tails (or you can use shrimp) 1/2 bell pepper, chopped
1/2 tsp salt 2 tsp minced parsley
1/2 tsp black pepper 3 Tbs minced garlic
1-1/2 tsp cayenne 8 oz tomato sauce
1 medium onion, chopped 1 cup (8 ounces) water

Procedure
Place the 4 ounces of oil in a thick, cast-iron skillet or pot, add the crawfish, salt, pepper, and cayenne and cook
over a high heat until the water is gone, stirring frequently. (This can take some time, especially if you are using
frozen crawfish, which have a lot of water in them. If using shrimp, do not cook more than 10 minutes.)
About half an hour before serving, prepare some boiled rice. (Note: Please use real rice, the stuff that doesn't boil
in a bag. We HATE that stuff!!) Use two cups of rice and three-and- a-half to four cups of water, a little salt, and
boil, uncovered, over medium-high heat until the water boils off the top of the rice. Then, turn the heat to medium
and continue to cook it, uncovered, until the rice around the rim of the pot starts to look dry. Turn the heat very
low, cover, and cook for about seventeen minutes.
Add the onion, scallions, bell pepper, parsley, and garlic to the crawfish, lower the heat to medium-high, and cook
7 minutes stirring frequently.
Add the tomato sauce and cook 5 minutes, stirring frequently. Add water, lower the heat, and simmer 5 minutes.
Serve over rice.
Servings: 8
Author: Sarah Savoy
Source: Tavolatim

Crawfish Lasagna
1 large onion sliced into thin rings and 1 container Romano Cheese
separated (1 cup minimum) 2 Tbs butter
1/4 cup chopped celery 1/2 pint heavy cream

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1/2 cup Butter 1 Tbs flour

1 Tbs fresh garlic, minced 2 Tbs chopped green onion
Salt and pepper 1 Tbs parsley, chopped medium
1 to 2 lbs frozen (AMERICAN) crawfish tails, from 1/8 tsp or less of red cayenne pepper
frozen fish section at market 1/4 cup melted butter for top
1 cup Shredded mozzarella cheese 1 box lasagna noodles, cooked in salted water
1 cup Parmesan cheese, shredded with a tablespoon of olive oil
2 eggs Pam spray or olive oil spray
1 large container cottage cheese,

Procedure
Thaw frozen crawfish tails (in sealed freezer bag) under cold running water. One (1) pound will do this recipe, but
two (2) pounds will make it better.
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam
spray.
In a large sauté pan over medium to medium high heat, sauté onion rings and celery in 1/2 cup butter, add garlic
as onions begin going toward clear and continue until everything is tender. Set aside.
In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.
In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then add heavy cream. Salt and
pepper to taste, then add cayenne pepper – only a dash of cayenne is needed, as the tails are most likely already
spicy. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk.
Add the fully thawed crawfish tails to the sauce when it is finished along with chopped green onions and parsley
and remove the sauce immediately from heat.
Assemble lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete
layer. The next layer will be the crawfish and sauce, next layer cottage cheese egg mixture and a sprinkle of
parmesan and mozzarella, followed by noodles, followed by crawfish, followed by cheeses, continuing until you
have multiple layers. I like my lasagna with at least three layers of crawfish, and a forth layer of noodles on top.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest
for 15 minutes before serving. Cut lasagna into squares and serve.
Source: MeridianDog

Crawfish Napoleon
Champagne Vinaigrette (prepared
beforehand – see recipe)
4 cups precooked Louisiana crawfish tails. Toss in
Ravigotte Sauce (see recipe) and
refrigerate.
Fried tomatoes (see below)
2 cups spring mix or other mixed lettuces of your
choice
3 avocados - cut in lengthwise slices for
garnish
red pepper flakes for garnish
Frisee lettuce for garnish
salt and black pepper to taste
Napoleon Ravigotte Sauce:
2 cups Louisiana crawfish tails
1/2 cup mayonnaise
1/4 cup Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp TABASCO pepper sauce
1 tsp Worcestershire sauce
2 anchovies, finely minced
1 Tbs capers
salt and pepper to taste

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Champagne Vinaigrette: 1 Tbs fresh dill, chopped fine

1 egg yolk Fried tomato slices:
1 cup olive oil 16 slices ripe tomato, 1/2 inch thick (4-6
1/4 cup Champagne vinegar tomatoes, depending on size)
1 Tbs honey 2 large eggs
1/2 tsp minced shallots 2 Tbs finely chopped fresh parsley
1/4 tsp minced garlic 3/4 cup flour
1 tsp oregano 2 cups breadcrumbs seasoned to taste with salt and
1 tsp minced fresh basil pepper
2 tsp Dijon mustard

Procedure
In a small stainless mixing bowl, whisk the egg yolk with 1 teaspoon of the Champagne vinegar. Slowly whisk in
enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients,
whisking slowly to combine. Refrigerate until serving time.

Napoleon Ravigotte Sauce:

Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.

Fried tomato slices:

Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in
a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to
coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to
fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper
towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center
one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more
Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with
Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado.

Crawfish Pie - with notes for a large pie, small pies and phyllo
dough pies.
1 lb crawfish tails 1 pint half and half
1.5 sticks butter 3 Tbs sherry
1/2 cup chopped parsley 1 9 inch pie shell cooked or Bama type mini pie
3 to 4 green onions, sliced shells or other shells of your choice
3 Tbs flour

Procedure
Sauté crawfish tails in 1/2 stick butter for 10 minutes. In a separate skillet, sauté green onions and parsley in 1
stick butter, then blend in flour and gradually add cream, stirring constantly to make a thick sauce. Add sherry.
Blend in crawfish tails to cream sauce, being careful not to include fat in the bottom of the skillet. Season with salt,
black and red pepper. Place mixture in prebaked pie shell and bake at 350 for 20 minutes. Freezes well, before
baking.
My changes: I don't use that much parsley and I add white onions, garlic and sometimes celery and green onions.
Just whatever amount I feel like adding. Lately, I’ve just used the Guidry’s chopped veggies. I put the Bama pies
on a baking sheet. Freeze quickly and then wrap them individually and tightly in foil. Then I put them in Ziploc
bags. I think you can make about a dozen to 16 of the Bama sized pies. You could add a top shell, if you wish, to
the large pie or the small ones.

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Also, I don't worry too much about the butter the crawfish were sautéed in b/c I like some of that flavor. I
sometimes add some of it to the butter in which the flour is added and just don't use quite as much of the plain
butter.
You can take this basic recipe and put whatever veggies you wish in it. I use some Tabasco rather than a lot of
cayenne. I just like that flavor with the crawfish for the pies.
They are really good and really no fail. I've made them at least 15 times, I would guess.
Recipe Tips
**For Christmas Eve 2013, I used 3 lbs of crawfish and did a rough chop on them since I was putting them in mini
phyllo dough shells.
Used 1 container of Guidry’s chopped veggies and a little extra chopped garlic. I didn’t add extra parsley. I added
about 4 sliced green onions.
Sautéed all of the veggies, garlic and green onions in about a stick and half of butter. Sautéed the crawfish and
green onions in about a half stick of butter.
Added about 5 T of flour to the veggie mixture. Added about ¼ cup sherry or so to that mixture and stirred or
whisked it in so the alcohol flavor cooks out. Then, added the ½ and ½ slowly using about 3 cups until I got the
texture I wanted. Added the entire crawfish mixture, butter included, seasoned with some white pepper and a little
salt to taste. All you need is a thick enough sauce.
For the phyllo cups, I think they taste a little raw so I browned them a bit more in the oven before I loaded them. I
think I did that on 325. I kept the crawfish mixture warm and just added it to the phyllo cups as we served them.
Didn’t bake them together at all. This recipe made 90 cups with sauce leftover. I probably could have made about
20 more little cups.
Source: Gris Gris

Crawfish Pie from John Besh of Restaurant August

4 Tbs butter 1 bay leaf
3 Tbs flour 1/4 tsp cayenne pepper
1 1/2 cups onions, small diced 3/4 cup tomatoes, peeled, seeded, and diced
1/4 cup bell peppers, small diced 1/5 cup heavy cream
1/4 cup celery, minced 1 lb peeled crawfish tails
1 1/2 tsp salt 2 dashes Worcestershire sauce
1/2 tsp black pepper 1 9-inch prepared pie shell

Procedure
Preheat the oven to 375ºF. In a large skillet, melt the butter over medium-high heat. Add the flour to the melted
butter, stirring until it is incorporated. Cook for about 3 minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the vegetable
mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 15 minutes,
while stirring.
Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate
the mixture until cool.
Pour the chilled crawfish mixture into the prepared 9-inch pie shell and bake for 40 minutes or until the pie shell is
golden brown. Remove from the oven and slice into 6 or 8 wedges.

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Crawfish Shooter
Procedure
You take a potato and hollow it out making it like a shot glass. As you peel the crawfish, you squeeze the juice
inside the shooter trying to fill up the shooter. You also throw in some tails, corn, etc.
Once you have the shooter filled up, you devour the concoction you have just created known as the crawfish
shooter.
Source: LSUvegasbombed

Crawfish Stew (Not Étoufée)

1 1 1/2 lb crawfish tails left over from a boil (with 1/2 green bell pepper chopped
fat) 1/2 red bell pepper chopped
10 to 15 crawfish claws from boil 4 cloves garlic (pressed into pot)
1/4 cup vegetable oil 1 quart chicken stock (add slowly as thickness
1/2 cup flour (I like my gravy thick) dictates)
1 small bunch green onions chopped Salt & Peeper as needed later
1 large onion diced

Procedure
Combine oil and flour to make a chocolate roux stirring constantly. (will take approx 30+ minutes..DO NOT
BURN!)
When the roux is ready, put in the onions, garlic and bell peppers. Sauté until onions are limp and translucent.
Add the chicken stock and bring to a high simmer. Add crawfish and green onions.
Let simmer, stirring occasionally to gauge thickness (add more stock to thin out if necessary - remember, this is a
stew and not a Gumbo so it needs to be thicker.) After simmering for 1 hour, taste for salt and pepper. Add if
necessary.
Serve over rice with garlic bread and green salad.

Good Crawfish Dipping Sauce

The key to this recipe is the marinating of the onions. But, most IMPORTANTLY the Dill Weed!

1/2 red onion 1/2 cup Mayo

Tony's 2 dashes Louisiana hot sauce
1 cup Ketchup 1/4 tsp dill weed

Procedure
Dice onion and season with Tony's and let sit in a glass bowl for at least an hour.
Mix in the rest of the ingredients.
Source: LSUtigahhz

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Gumbo Shop's Crawfish Étoufée

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 tsp cayenne pepper

1/4 cup flour 1 tsp salt (or to taste)
3 cups chopped onion 1 tsp paprika
1/2 cup chopped celery 1/2 tsp Tabasco sauce
1/2 cup chopped green bell pepper 1 1/4 cups crawfish, shrimp or chicken stock
2 tsp minced garlic 1 lb peeled crawfish tails
1/2 tsp basil 1/2 cup thinly sliced green onions
1/2 tsp black pepper 1 Tbs chopped parsley
1/2 tsp white pepper

Procedure
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
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.
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

Kajungee's Crawfish Etouffe

The trick to a good Étoufée is having the fat.
Really hard to get a good flavor without it.
With a the fat I would stick more to a roux based Étoufée than the following recipe

2 lb crawfish tails (fresh or frozen) 1 stalk celery, finely chopped

Crawfish fat 2 cloves garlic
3/4 cup seafood stock or water 2 Tbs chopped fresh parsley
1-1/2 stick butter 2 Tbs chopped green onion tops
1 lg. onion, chopped Salt, black pepper, and red pepper to taste
1/2 chopped bell pepper 1 Tbs cornstarch

Procedure
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are
clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add
the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as
desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.

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Serve over rice with a green salad and French bread

Source: Kajungee

Kajungee's Crawfish Monica

Quick and Simple From Kajungee

1 lb crawfish tails, boiled and peeled; OR 3 to 10 cloves garlic, chopped (to your taste)
1 lb shrimp, peeled; OR 1 or 2 Tbs Creole seasoning (or to taste)
1 lb lump crabmeat; OR 1 lb cooked fresh pasta (Dry pasta is all
1 lb oysters, drained and quartered. right if fresh is not available. Rotini is
1 stick butter (Do not use margarine.) preferred, but use your favorite shape.)
1 pint half-and-half
1 bunch green onions, chopped (tops, too)

Procedure
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 sauté onions and garlic for 3 minutes. Add the seafood and sauté 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.
Source: Kajungee

Nate's Crawfish Cornbread Dressing

2 cups chopped celery
1 Large onion chopped
Chicken broth or shrimp stock (about 1 quart)
1 bunch green onions chopped
6 cups cornbread crumble (box or homemade doesn't 1
matter)
about 5 cups of diced French bread
2 lbs peeled crawfish with the fat(if large you can dice
them but not too fine)If you want more crawfish
add more
stick melted butter

Procedure
Cook celery and onion in broth until tender. Add the green onions. Pour celery and onion mixture into a large
mixing bowl. Gradually add the cornbread, French bread and crawfish alternately. Season with salt(careful with
the salt), black pepper and a little cayenne pepper. When all is mixed well melted butter and stock or broth to
desired moistness.
Can be used as a stuffing for chicken, duck, turkey, thick double cut pork chops or bake in a casserole dish at 325
degrees for 20-30 minutes. When baked as a casserole I usually add a few pats of butter on top and let the top
get a little browned. Be careful not to over bake and dry out.

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Nate's Crawfish Etouffe

2 lbs cleaned crawfish tails 1 cup tomato sauce
1/2 lb butter 1 1/2 cups flour
2 cups onion, chopped 2 quarts crawfish stock or water
1 cup celery, chopped 1 oz sherry
1 cup green bell pepper, chopped 1 cup green onions, chopped
½ cup red bell pepper, chopped ½ cup parsley, chopped
1 large tomatoes, diced salt and cayenne pepper to taste
8 toes garlic, diced Tabasco sauce to taste
4 bay leaves 2 cups white rice, steamed

Procedure
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and
bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce
and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly
add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as
necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring
occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt
and cayenne pepper. Serve over steamed white rice using a few dashes of Tabasco Pepper Sauce.

Plantation Cookbook Crawfish Étoufée

2 sticks butter (or 1 1/2 sticks butter and 1/2 2 tsp salt
cup crawfish fat) 1 Tbs Worcestershire sauce
1/4 cup flour Tabasco to taste
1 cup chopped green onions 1 cup white wine plus 1/2 cup clam juice and 1/2
1 cup chopped yellow onions cup water OR
2 cloves garlic, minced 1 cup clam juice plus 1 cup water OR
1/2 cup chopped green pepper 2 cups water
1/2 cup chopped celery 2 lbs cooked crawfish tails
1 bay leaf 1 Tbs lemon juice
1/4 tsp thyme 1 Tbs grated lemon rind
1/2 to 1 tsp basil (optional) 1/4 cup minced parsley
8 oz tomato sauce 2 Tbs cognac (optional)
1/2 tsp white pepper 1/2 cup chopped green onion tops (optional)

Procedure
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. Sauté, uncovered, over medium flame for 30
minutes.
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.
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.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over
steamed rice or in ramekins with French bread.

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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: Stadium Rat

R & C Crawfish Étoufée

2 lbs crawfish tails 1/2 cup tomato paste
1 cup oil 1 can chicken broth
3/4 cup flour 3 cup water
1 1/2 cups chopped onions 2 chicken flavored bouillon cubes
1/4 cup chopped celery 2 tsp salt
1/3 cup garlic, mashed and finely minced 2 tsp black pepper
2/3 cup chopped green peppers 1 tsp Tabasco pepper sauce
1/4 cup butter 1 tsp fancy paprika

Procedure
In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter
color, add chopped onions, celery, garlic and green peppers and sauté� for 5 minutes.
In another skillet (small) melt butter and add tomato paste. Sauté paste in butter until smooth and thick, about 5
minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings.
Cook for 30 minutes.
Add crawfish tails 5 minutes before serving.
Serve with rice

River Parish Crawfish Bisque

This is a recipe for the stew based bisque popular in the Saint parishes along the Mississippi River, not the cream
based soup. You first stuff the crawfish heads then make a stew and add the stuffed crawfish heads to it to cook.
Don’t worry if you think the recipe is to large, it’s somewhat of long process to make and if you’re going to stuff 50
heads you just as soon do 100, it’s not that much more work once the mess is made.

Ingredients for Stuffing 1½ cups All Purpose Flour

1 cup chopped yellow onion 3 small onions diced ¼” (about 3 cups)
2 lbs crawfish tails 3 stalks celery diced ¼”
½ bundle green onions cut fine 1 med green bell pepper diced ¼”
¼ cup fresh parsley chopped fine 4 cloves garlic chopped fine
4 beaten eggs 1 1/2 lbs crawfish tails
2 cups unseasoned breadcrumbs 1 quart seafood stock or vegetable stock
1 Tbs salt ½ bundle green onions
1 Tbs red pepper Seasoning to taste (Your Favorite Creole
100 cleaned large crawfish heads Seasoning Mix will work here)
Ingredients for Stew
1 ½ cups cooking oil

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Procedure

Method for Stuffing

Set up a meat grinder and run yellow onions through. Combine onions with the crawfish tails and run it through
the grinder again. Mix the ground crawfish with the rest of the ingredients in a large bowl. This is your stuffing.
After you’ve made it make a small patty and fry it a skillet with a little oil to make sure you have the seasoning the
way you like it. You do not want to stuff a bunch of heads only to realize they are too salty or under seasoned. If
they are seasoned the way you like it move onto stuffing them. To me no one way is better than another; I just dig
in with my hand stuff and get to it. Put stuffed heads on the side it’s time to make the stew base for the crawfish.

Method for Crawfish Stew

In a large heavy pot (I like to use a Magnalite Roaster) you make a roux. I add my oil to the pot let it get hot then
whisk my flour in slowly, Once you have the oil and flour mixed together stir constantly over a med low heat till the
roux becomes the color of a peanut butter. At this point we add our onions, celery and bell pepper and cook till
them till they are clear. You may have to add a little stock or water to keep it from sticking. When your onions are
clear add the garlic and cook for 2-3 minutes. Add your crawfish and cook it for 1-2 minutes stirring well. When
everything is mixed add stock or water. You will want the consistency to be a little more watery than you like, the
crawfish heads will thicken it up some. When the stew returns to a simmer add your stuffed crawfish heads to the
pot and simmer over a low fire for 30-45 minutes. Serve over rice. Typically we ate this with garlic bread, buttered
corn, and potato salad.
Source: CHEDBALLZ

Stadium Rat’s Jazz Fest Crawfish Bread

1 lb peeled Louisiana crawfish tails 2 tubes Pillsbury refrigerated Italian Bread
1 pkg dry ettouffe mix Dough.
about 1/4 cup water 8 to 10 oz sliced Swiss Cheese

Procedure
Place the crawfish tails in a nonstick skillet and sauté in a little butter.
Add the ettouffe mix and enough water to dissolve the mix thoroughly.
Cook until crawfish are done and the ettouffe mix thickly coats the tails. Take off heat and allow to cool
completely.
Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.
Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese
slices.
Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and
top with a layer of cheese.
Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the
top of the loaf.
Repeat with the other tube of dough.
Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.
Allow to cool, then cut into serving-sized pieces and enjoy.

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Fish Entrees

Boss's Ceviche'
Seafood Mix: 1 Red Bell Pepper
2 Filets Sea Bass 1/2 bunch Cilantro
2 lbs Shrimp 3 Vine Ripe Tomato
4 or 5 Squeezed Limes 2 Jalapeno
2 pinches Kosher Salt 1 tsp Dry Mexican Oregano
1 Tbs Cholula Hot Sauce 2 tsp Salt
Vegetables: Garnish:
3 Tbs Capers Avocado
2 Tbs Sliced Green Olives Lime Wedges
1/2 Red Onion Tortilla Chips

Procedure
Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic container with lid and add lime juice from the 4-5
limes. Shake and refrigerate for 12 hours.
To keep veggies crisp, mix less than an hour before serving. In a separate container, mix all the veggie items
above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.
After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix
well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.
Source: bossflossjr

Fish Tacos
Juice of 2 limes 2 jalapeños sliced, seeds intact, if you wish
juice of 1/2 a lemon (slice the rest of the lemon) mango chunks (optional)
1/2 can on guava nectar ( mango would work too) flour tortillas, warmed
1/2 or more shot of Tequila Garnishes:
1/4 bunch cilantro chopped sour cream mixed with a bit of lime juice
* set these sliced items aside** (and cut them so guacamole
they will not fall out of a fish basket on the grill) shredded cabbage or lettuce of your choice
2-3 sliced garlic cloves cheese of your choice (optional)
1 red onion sliced

Procedure
Put the fish in a baking dish and toss all of the sliced items on them evenly. Pour all liquids on top and
sprinkle with salt and pepper.
Cover with plastic wrap and stick in the fridge for at least 1 hour but no more than 4 ( after that it starts to turn into
ceviche)
Place the fish in your fish basket, with the sliced items, close it up and grill until fish is done.

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Kajungee's Fish Courtboullion

4 to 5 lbs catfish or redfish, filets 1 cup red wine
1 cup vegetable oil 1-1/2 quarts fish stock, seafood stock or water
1 cup flour 1/4 cup Worcestershire sauce
2 onions, diced 1/2 cup green onions, sliced
2 cup celery, diced 1/4 cup parsley, chopped
2 cup bell pepper, diced 1 tsp salt
1/4 cup garlic, minced Black pepper
2 bay leaves Red Pepper
32 oz diced tomatoes in liquid Tabasco
14 oz tomato paste 1 lemon juiced

Procedure
If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2
quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes,
strain and use it in place of water
Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add
tomatoes and tomato paste and blend well into the roux mixture.
Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
Adding bay leaves, Tabasco and seasoning as needed.
Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust
seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.
Source: Kajungee

Kajungee's Trout Meuniere

2 egg 2 Tbs thinly sliced green onions
2 cups milk ¼ tsp minced fresh garlic
2 cups all-purpose flour ½ tsp Lea & Perrins Worcestershire sauce
5 tsp Creole seasoning 6 Tbs seafood stock
2 (5 oz) speckled trout filets ½ cup heavy cream
½ cup vegetable oil ½ tsp lemon juice
5 Tbs unsalted butter, softened

Procedure
In a mixing bowl, whisk eggs and milk until fully blended. Transfer the mixture to a shallow pan and set aside.
In a separate shallow pan, place flour and 4 teaspoons of the Creole seasoning. Blend well and set aside.
Heat oil in a skillet over medium-high heat. Season both sides of the fish filets, with the Creole seasoning
When the oil is hot, dredge the fish filets in the seasoned flour, then in the egg/milk wash, then back in the flour.
Immediately place each battered fish filet into the hot oil. Cook the fish, turning once, until both sides are brown
and crispy, 2 to 3 minutes per side.
Transfer cooked fish to a sheet pan lined with paper towels to drain. Keep warm while you make the sauce.
Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over
high heat.

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Add 1 tablespoon of the softened butter and cook, shaking the skillet constantly until the butter turns dark brown,
10 to 20 seconds. Add the green onions, garlic and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet
constantly, for 10 seconds. Add the Lea & Perrins, stock and lemon juice. Bring the mixture to a boil. Add the
remaining 4 tablespoons of butter. Reduce heat to low and cook, shaking the skillet vigorously back and forth, just
until the butter melts into the sauce and becomes emulsified slowly add the cream then check the seasoning then
remove from heat.
To serve, place 1 trout filet on each serving plate and top each filet with sauce. Serve immediately.
Source: Kajungee

Seven Spiced Shark Steaks

3 (8 ounce) shark steaks 2 Tbs garlic salt
1/4 cup soy sauce 2 Tbs chopped fresh thyme
1/4 cup Worcestershire sauce 2 Tbs ground black pepper
2 Tbs onion powder 2 Tbs chili powder

Procedure
Rinse the shark steaks and trim off any skin.
Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili
powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark
steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through,
about 40 minutes, turning the steaks over once, about half-way through the cooking time.

Smoked Salmon (Grill Or Electric Smoker)

Procedure
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 doesn’t 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 you’d 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

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 Fish Entrees

(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 there’s 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 teriyaki
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 they’ve 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 isn’t so good, I know the fish will be
and it’s easy to remove the stuffing.
Source: deuceiswild

Tilapia With Lemon Butter Caper Sauce

2 tilapia fillets or other white fish 1 lemon - juiced
flour 2 Tbs capers
seasoning mix (like Tony's) 1 clove garlic - minced
1/2 stick butter plus 1 T.

Procedure
Mix enough flour and seasoning to dredge fish fillets just so they're coated. Heat 1 T. butter in skillet over medium
heat until sizzling. Add fillets and cook about 3-4 minutes on each side until flour is browned and fish cooked
through.
In a small saucepan, melt butter over low heat; add minced garlic clove, capers, and lemon juice allow flavors to
combine.
Put the fish on the plate and cover with lemon butter caper sauce.
Great with a salad and glass of white wine for a light lunch. It's quick to fix too.
Servings: 2

TreeDawg's Fish Meuniere

It’s that time of year when the freezer is becoming full of fish and we are looking for different ways to cook them
up. Made this variation of a Fish Meuniere last night and decided to finally record the recipe...........enjoy!!!

6 Fresh Fish Fillets (Snapper or Trout about 1 Tbs Lea & Perrins
1/2lb each) dash Tabasco
2 sticks Butter 1/2 tsp Salt
1/2 cup Fresh Chopped Parsley Milk
1/2 cup Fresh Chopped Green Onion Flour
2 Tbs Lemon Juice

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 Fish Entrees

Procedure
Season fish generously with Tony's or what you like.
Place fish in pan and cover with Milk. Soak in fridge for an hour, turning fish as needed.
Coat fish in flour.
Melt Butter and brown fish 5-7 minutes on each side depending on thickness in a large stainless skillet.
Place cooked fish in serving dish. Keep warm in oven on low temp.
Add Parsley and Green Onions to Butter and sauté.
Add Lemon Juice and whisk in.
Add Lea & Perrins and whisk in.
Add Tabasco and Salt to taste.
Pour over fish and serve.
Source: TreeDawg

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Oysters

Char Grilled Oysters

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. Merry Christmas!

4 sticks unsalted butter 4 to 6 cloves garlic, crushed

2 Tbs Cajun seasoning (I use Tony 2 Tbs minced flat leaf parsley
Chachere’s) ½ to ¾ cup lemon juice
1.5 to 2 Tbs black pepper
½ tsp red pepper

Procedure
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.
Recipe Tips
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.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like
them.
Source: OTIS2

Grilled Crabs
You may never boil them again.

Procedure
Remove the top shells and clean the crabs. Season with lemon pepper and place on the grill (low heat) bottom
down. Squeeze butter on top and cook for 15 minutes. Flip the crabs and cook for 5 minutes. Flip crabs again,
squeeze more butter, and cook for an additional 10 minutes. Serve with melted garlic butter

Kajungee's Deviled Oysters

36 medium oysters put through meat grinder or 2 cups cracker crumbs
food processor (adjust to size of oysters) 2 Tbs Worcestershire sauce
oyster juice 2 Tbs catsup
1 cup celery chopped very fine 1 Tbs salt
1 cup onions chopped very fine 1 tsp red pepper

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 Oysters

1 cup bell pepper chopped very fine 2 Tbs lemon juice

½ cup parsley chopped very fine 1 clove garlic minced
1 Tbs shortening ½ stick butter
2 eggs well beaten

Procedure
Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bell pepper and parsley in
shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster
juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over
low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon
mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven.
Garnish with fresh parsley.
Source: Kajungee

Mignonette Sauce For Oysters

This is excellent. Right up there with the Peche recipe.

1 cup good red wine vinegar 1/4 tsp fresh cracked black pepper
1 medium shallot, finely minced 1/4 tsp good salt (I used a pink Hymalayan salt)

Procedure
Mix and use 1/4 t on a raw oyster. Excellent.
Source: OTIS2

Oyster and Artichoke Bread Pudding with Bacon Cream Sauce

1 lb loaf sourdough bread, sliced 1/2 inch Salt and freshly ground pepper
thick 3/4 lb Manchego cheese, rind removed, cheese
1 large garlic clove, halved thinly sliced
2 cloves garlic, chopped 1/4 cup Italian bread crumbs
1 bunch green onions, chopped 1 quart whole milk
1 1/4 lb jar marinated artichokes, drained and 6 large eggs, lightly beaten
thinly sliced
1 pint raw oysters

Procedure
Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes.
Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.
Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-
third of the toast in a single layer. Top with half of the green onions, oysters and artichokes. Season lightly with
salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, onions, oysters,
artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.

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In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with
plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is
absorbed, about 15 minutes. Remove the plastic.
Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven
for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the
pudding cool for 15 minutes before cutting into squares and serving.
Make Ahead The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room
temperature for 30 minutes before proceeding.

Bacon Cream Sauce

Start by frying a few slices of bacon until super crisp.
Remove the bacon to a paper towel, pour off the grease.
Add 1 cup heavy whipping cream to the pan along with a few good cranks of black pepper.
Reduce by about 1/4.
Chop the bacon to desired size and add to the cream.
Reduce further until cream totals about 1/2 cup.
Source: Stadium Rat

Oyster Pie
A very tasty dish adapted from Vernon Roger's Cookbook. No, one does not have to wear a diaper and do coke
while cooking it, but this could enhance the experience.

4 Tbs flour 1 Tbs minced garlic

4 strips bacon 1 0r 2 dashes Worcestershire sauce
1/2 lb ground pork 2 Tbs butter
1/2 lb ground beef Salt, black and red pepper to taste (I
1 cup fine diced onion use Tony's for salt, with the peppers
1 cup diced green onions added TO taste)
1 cup yesterday liquid 1/2 cup minced parsley
1 1/2 cups oysters, cut in halves or quarters 2 unbaked pie shells, one of which is
deep

Procedure
Fry the bacon. Remove it and add the flour to the grease and make a nice dark roux. Add the oyster liquid,
incorporate, and remove from the heat.
In a separate pot, brown the ground meats, adding first the onions, then green onions, garlic and parsley.
Transfer to the roux and add the crumbled bacon and oysters. Season to taste with the salt, peppers and/or
Tony's.
The texture should be pretty tight. Stir in a pinch of flour or cornstarch if it's too loose. Pour into the deep shell,
cover with the second, vent with a knife or fork and brush with remaining butter, melted.
Place in a 425 degree oven for 15 minutes, then cut to 350 for an additional 25to 30 minutes until golden on top.
Damn good.
Mods: You can double the oysters and cut out some or all of the ground meat. You can add a little celery and bell
pepper to the sauté if you wish. It's a great dish.
Source: OTIS2

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Oyster Stew ...A Good Method

Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.

2 dozen shucked oysters and their liquid 2 Tbs flour

2 shallots, minced 1 quart half n half
4 Tbs celery, minced 2 medium red or gold potatoes, finely diced
1/2 Tbs garlic..minced Salt, black and red pepper taste
4 Tbs butter 2 Tbs minced fresh parsley

Procedure
Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
Melt the butter on med low heat, add the onion and celery, sauté until the onions are translucent . Add the garlic,
go a minute, and then whisk in the flour.
Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes,
whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste
with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, and adjust seasonings if
needed. Garnish with a bit of parsley.
Source: OTIS2

Oysters Saint Louis

1 lb mushrooms, chopped salt & pepper to taste
Melted butter for sautéing 14 oz artichoke cut into 1/8 pieces
1 bunch green onions finally chopped 1/2 cup black olives, chopped
2 cups red wine 3 dozen oysters
1 bay leaf

Procedure
Sauté the mushrooms in butter in a skillet until tender. Add the green onions, wine and bay leaf.
Season with salt and pepper and reduce by half. Add the artichokes and olives. Arrange the oysters in a baking
dish or ramekins and spoon the sauce evenly over the top. Bake at 375 degrees for 15 to 20 minutes or until the
oysters reach the desired degree of doneness.

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Pasta

Beef & Italian Sausage (Red) Lasagna

Meat Sauce 1 Tbs Thyme
2 1/4 lbs ground beef Salt
12 oz (5 links) of Italian Sausage with casing 2 Tbs olive oil
removed A splash of red wine
1 Large onion (diced) Other needs:
1 Large bell pepper (diced) Lasagna noodles
4 cloves garlic (minced) 20 oz Mozzarella cheese
1 Tbs black pepper 12 oz Parmesan cheese
1 large can diced tomatoes 10 oz chopped spinach
2 cans tomato sauce 1 1/2 cups Cottage or Romano cheese
2 cans tomato paste 1 egg (only one)
12 oz mushrooms
3 Tbs Oregano
2 Tbs Basil

Procedure
Brown the hamburger and Italian sausage with black pepper and a little salt. As it browns, add onion, bell pepper
and garlic. When fully cooked, remove the meat and set aside. Cut up and sauté the mushrooms in a little olive
oil, then set aside. Deglaze the pan with a splash of red wine.
In a suitable pan, add the large can of diced tomatoes that you have chopped up or crushed with your hands, plus
the cooked meat, cooked mushrooms, two cans of tomato sauce, two cans of tomato paste, 2 cups of water, 2
Tablespoons of finely chopped basil, 3 Tablespoons of oregano and a Tablespoon of Thyme. Simmer for two
hours on low heat, stirring occasionally to be certain it does not burn.
The Lasagna pan needs to be deep enough to hold four layers of four noodles per layer. This is a fairly large
lasagna pan.
The noodles are cooked in salted water at a steady boil (for about 10 minutes), then quenched in cool water.
There are three cheeses in this lasagna - mozzarella, cottage (or Romano), which is mixed with drained chopped
spinach and an egg and Parmesan.

To build the Lasagna:

Spray the pan with Pam or wipe olive oil over the bottom and sides and then add a light layer of sauce in the
bottom. The first noodle layer goes on top of the sauce. Next, add a thicker layer of sauce over the noodles. Then
add mozzarella cheese, then parmesan, followed by the spinach, cottage cheese and egg mixture.
This process is repeated until all four layers of noodles are stacked.
The lasagna is topped with a final layer of sauce, mozzarella and a healthy layer of parmesan.
Bake the lasagna uncovered at 350 degrees to an internal temperature (checked with thermometer) of 225
degrees f. If the top begins to dry out, add three or four Tablespoons of water and cover with a foil cover to keep it
from drying out. It should be bubbly hot and not dried out when done. Allow it to rest uncovered for 15 minutes
after removing the lasagna from the oven.
You may bake the lasagna right away or freeze it covered and bake later. It preps up ahead and freezes
uncooked nicely. As long as you protect the contents from drying, you can freeze uncooked lasagna for over a
month. Leftovers also freeze well as long as you protect them from drying out.
We usually thaw ours for a full day in the refrigerator before cooking it if it has been frozen, but you can cook
frozen lasagna from frozen if you seal the dish tightly with foil and add a little water.

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Bake at 350 degrees f (fresh, thawed or frozen) with a thermometer to make certain the inside is hot to an internal
temperature of 225 degrees f.
From frozen, cook it for an hour and a half sealed with foil. Then open until internal 225 degrees is reached. Allow
the lasagna to rest for 15 minutes after removing it from the oven. It should be bubbly when it comes out of the
oven, so moisture is important when cooking lasagna that has been frozen. Add a quarter cup of water over the
top of frozen lasagna before it goes into the oven and maybe also drizzle a little melted butter over the top.
Servings: 10
Source: MeridianDog

Bow Tie Pasta

2 Tbs butter 2 cloves minced garlic
2 Tbs olive oil 1 Tbs parsley
1/4 tsp crushed red pepper flakes 1/2 cup parmesan cheese
1 1/2 large mushrooms

Procedure
Cook and drain pasta. Set aside.
Meanwhile, heat butter & oil over medium heat-high heat until butter is melted. Add red pepper, salt & pepper (to
taste) & mushrooms. Toss thoroughly. Add garlic and reduce heat to medium low until garlic is cooked (1 - 2
minutes). Add pasta and raise heat. Toss together and add cheese & parsley. Toss again and serve immediately.

Cannelloni
Pasta: Meat filling:
2 cups Semolina flour (you can use AP if you like) 2 Tbs olive oil
2 (large) eggs 1/2 lb Ground Round
1/2 tsp kosher salt 2 Tbs Butter - for cooking beef and chicken liver
2 Tbs Olive Oil 1 or 2 Chicken Livers
2 Tbs water (added as needed) 1/2 cup chopped onions
Salsa di Pomodoro - a very thick marinara sauce. 1 cloveminced garlic
28 oz Tomatoes - This is not a cheap dish. Fresh 6 oz fresh spinach, chopped
or canned - Buy good tomatoes. The 1/4 cup parmesan cheese fine shred
sauce is worth it. 1 Tbs heavy cream
6 oz Tomato Paste 1 egg - beaten
3 Onions, Chopped - the measure was a 1 tsp oregano
little over a cup.
Salt & pepper to taste
2 cloves Garlic minced
Besciamella Sauce
2 Tbs Olive oil - for sauté use
2 Tbs butter
2 Tbs Basil - fresh
2 Tbs Flour
1 Tbs Oregano (dried)
1/2 cup milk
1 tsp Sugar
1/2 cup heavy cream
1/2 tsp Salt
1 tsp salt
1 tsp Black pepper
1/4 tsp black pepper

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Procedure

To make the pasta:

Mound semolina, make a well of flour on work surface and add eggs salt and oil to well.
Slowly pull the flour into the well with your fingers or a fork to incorporate ingredients. Add water as needed to
make the pasta dough ball. It will most likely take the full 2 Tablespoons of water. It looks like this when properly
mixed.
The pasta must be thoroughly needed to develop the gluten in the flour. The more kneading, the more tender the
pasta will be. With the dough on the work surface, press the ball down firmly with the heel of the palm to
compress and stretch it. Then fold the dough back over onto the pressed area and repeat again and again for 10
minutes. The ball will get firm and shiny.
Wrap the ball in plastic wrap and rest it for 40 minutes, while you work the rest of the dish. The pasts will be made
toward the end of the preparation, just before filling it.
As a note - Pasta dough may be stored in the fridge for a few days. It may be made and dried to allow for several
weeks storage in a plastic bag in the pantry. We only used half of this pasta dough. The second half was stored in
the refrigerator for making Fettuccine al Burro on Monday night.

Sauce
Sauté onions and garlic in Olive Oil until translucent.
Crush the tomatoes - just do it with your hands. The wife is an excellent by hand tomato crusher.
Add tomatoes to the vegetables in the sauté pan with the can of tomato paste, basil, oregano, sugar, salt and
black pepper.
Cook covered at a slow simmer (low heat so as to not burn the sauce) for 30 - 40 minutes, stir occasionally as it
wants to stick as it gets thick.
The Salsa di Pomodori is intended to be thick and rich in color and flavor.

Meat filling:
Sauté onions in olive oil and add chopped spinach.
Cook the spinach until it is dry and starts trying to stick to the sauté pan.
Set aside the vegetables. There will be a lot less than you had when you started.
Cook ground round in a Tablespoon of butter with a little salt and pepper.
Add the cooked beef to the bowl with vegetables.
Sauté the chicken liver in butter with a little black pepper. This doesn't seem like much chicken liver, but the flavor
helps make the dish. Sauté the liver until firm. Chop and add to bowl.
Leave the chopped liver pieces big enough to not get lost in the stuffing.
add the meats to the bowl:
Add shredded parmesan, the egg and a tablespoon of heavy cream. Mix well. Taste for seasoning and set aside.

Besciamella Sauce
Add the flour to 2 Tablespoons melted butter in sauté pan
Cook the flour four minutes. Do not brown the flour. This is a blond sauce.
Add milk and heavy cream to the blond roux and stir with a whisk until a thick heavy cream sauce forms
Taste and season with salt and pepper. set aside.

Making Cannelloni wrappers

Finally, we return to the pasta dough, which is now a glossy, workable consistency.

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We processed the dough through our pasta machine, several times on setting 7, folding and re-running the dough
maybe four or six times, then taking it one number at a time, until we had the machine set on number 1, which is
very thin pasta.
After processing, we cut the sheets into 4 by 6 inch pieces and placed on clean towels before cooking them off.
The best way to handle them is to allow them to dry out for a few minutes, then precook the sheets in boiling
salted water.
After two or three minutes of cooking they were removed and placed back on towels for the next step. You know it
is thin pasta when you can see the stripes on the towel through the pasta.

Time to assemble the Cannelloni

Place a thin layer of Salsa di Pomodori on the bottom of a lightly oiled casserole.
Portion out the meat filling on the pasta - it doesn't take much - balance of flavor and all.
Roll the cannelloni tubes and place them in the casserole. Cover with Besciamella.
Then top with Salsa di Pomodori and the parmesan.
Into oven at 375 f for 20-30 minutes, until bubbly hot.
Source: MeridianDog
Web Page: http://www.tigerdroppings.com/rant/food-and-drink/cannelloni-a-photo-recipe/72922944/

Coyote Macaroni
2 cups elbow macaroni 1/2 tsp ground cayenne pepper
12 oz Velveeta (any flavor) 1/2 tsp paprika
1 can WOLF Chili (doesn't matter if beans or not) 1/2 tsp ground cumin
1/3 cup milk 1/2 tsp chili powder
1 tsp vegetable oil 1/2 tsp garlic powder

Procedure
Cook the macaroni as shown on the package. Drain, then stir in the Velveeta and milk. Put it back on the stove,
then stir in the can of chili and rest of the ingredients. Heat until all the Velveeta is melted.
Source: accnodefense

Good Meatball Recipe for Spaghetti

2 lbs ground beef 3 Tbs Worchestershire sauce
2 eggs salt and pepper to taste...and I add some red
2 cups bread crumbs pepper flakes
1 cup good parmesan cheese
3 Tbs ketchup(guess the recipe got Americanized)

Procedure
Mix all together and use an ice cream scoop to form the balls. Put in a 350 oven for 15 minutes and then add to
your sauce and simmer for up to 4 hours.

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Hot Mama Pasta (adapted from Sammy’s Grill recipe)

Personal preference but I add several steps to this instead of throwing everything in the pot to sauté. I brown the
sausage first and remove so that I can use the fat to brown my mushrooms. Sauté the mushrooms, depending on
the size of the pan this can take more than one batch. Don't crowd the mushrooms...for some reason this repeats
monotonously over and over again in my head...creepy right. At this point I add the trinity and green onions, sauté
until onions are clear. Add the shrimp and garlic, sauté until shrimp are just turning pink. Add crawfish, sauté just
until heated through (don't overheat crawfish. Remember they have already been cooked). Continue with recipe.

2 lbs dry penne noodles 1 bunch green onions (sliced)

1/2 quart heavy cream 1/4 cup blackened season I love this level of heat
1/2 cup parmesan cheese but it’s not for everyone, adjust to your
1/2 lb smoked sausage (cut in half moons) taste
1 lb shrimp (peeled & deveined) 3 Tbs minced garlic
1/2 lb crawfish tails (rinsed & drained) OPTIONAL 1 cup trinity (trinity makes everything better)
1 cup Button mushrooms (sliced)

Procedure
Pre-cook pasta. Drain, coat with oil
Put cream, blackened season in sauce pot. Reduce by half. Add cheese to thicken.
Sauté all other ingredients. Add to cream sauce.
Toss with noodles.
Garnish with cheese, green onions.

J.R.'s Scratch Spaghetti Red Sauce

28 oz Crushed Tomatoes 1 pkg Good Seasoning Italian Salad Dressing
20 leaves Fresh Basil 1 pinch Italian Seasoning
3 to 4 Tbs Fresh Chopped Oregano 1 pinch each Garlic Salt, Salt, Pepper
3 cloves Freshly Chopped Garlic 1 tsp Red Pepper Flakes (can use a pinch of
1 cup chopped white onion cayenne if you like it spicy)
½ cup chopped green onion (can add celery
and bell pepper)
1 stick butter

Procedure
Melt butter and garlic……sauté till opened, add vegetables and sauté till limp…..add basil, oregano, crushed red
peppers, seasonings, salt, pepper, garlic salt, Italian seasonings….allow to limp….add can of crushed
tomatoes….simmer 20 minutes, stirring to keep from ‘chunking.’ While simmering…add salt and pepper to taste

Lasagna...a good recipe.

Basically a modification of an Emeril recipe. It's a good one.

Meat Sauce 1/2 Tbs or more each basil, thyme, and oregano
1 lb ground beef Salt and pepper to taste

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1 lb mild Italian sausage Cheese mix

2 cups onion, chopped 1 egg, beaten
1 cup celery, chopped 2 cups ricotta
1/2 cup carrot, chopped 8 oz Parm o cheese
1 cup zucchini , chopped 8 oz mozzarella
2 cups spinach 8 oz Romano
2 Tbs garlic, minced 1/4 cup milk
56 oz Cento chopped tomatoes 1 Tbs Italian parsley, minced
12 oz Cento Tomato paste 1 Tbs garlic
1/2 tube anchovy paste Salt and pepper
3 cups beef stock 8 oz additional Parm o
1/2 cup Parmigiano cheese Dry pasta
2 bay leaves
1 tsp or more crushed red pepper

Procedure

Meat Sauce
Brown the meats, add the veggies and seasonings, add the tomato products and remaining ingredients...cook an
hour to 4 hours and re season to taste.

Cheese mix
Heat the oven to 350. Mix the egg, beaten, with the milk, and cheeses, along with the garlic and parsley. I added
a bit of nutmeg, too. Salt and pepper the cheese mix.
Put 2.5 cups of the meat sauce in the pan. Layer a sprinkle of Parm o. Top with a layer of dry noodles. Add the
cheese mix on top. Repeat at least two more times. Top with the remaining cheese mix.
Bake 45 minutes to an hour...until bubbly. Best lasagna I've had and better if you can let it sit a few hours to
overnight.
Source: OTIS2

Maxine's Chicken Sketti

2 Fryers or 1 Hen Cooked Tender - Deboned Sauce:
1/2 cup Oleo 1/2 cup Flour
1 Onion Chopped 1/2 cup Oleo
1 Bell Pepper Chopped 1lg Can Tomato Sauce
1 Jar Pimento 1 tsp Salt
1 Can Cream Mushroom Soup 1/2 tsp Hot Sauce
4 cups Chicken Stock

Procedure
Sautee onion, celery, bell pepper in butter until tender. Add soups and pimento...blend together.
Mix Chicken, Sauce, Soup Mixture... Add 1.5-2 pkgs spaghetti cooked in broth. Sprinkle cheese of your choice on
top and bake 350 for 30 minutes.

Sauce:

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Add Flour to melted oleo, add other ingredients....blend till smooth.

Source: bossflossjr

Mexican Spaghetti
This is a recipe the kids LOVE and never get tired of me making. My neighbor used to make this and I can't find
this recipe on the interwebz anywhere so I'm going to assume she made it up. You can find the name, but the
ingredients aren't remotely the same:

1 package spaghetti 2 large cans tomato sauce

1 or 2 lbs Jimmy Dean Hot Sausage 1 can stewed tomatoes
2 cans regular Rotel 2 lbs sharp cheddar (preferably block, not the
pre-grated crap)

Procedure
Brown sausage, drain grease while boiling pasta.
Mouli/grate the block of cheese.
Drain pasta, dump everything (except cheese) into pasta pot and stir it up.
Pour into 8x10 or 9x11 Pyrex (depending on how much pasta you use).
Cover with cheese and bake for 25 minutes until melted.
Turn on broiler and broil for 5 minutes or so until cheese is brown in spots.
Serve with a loaf of garlic bread.
Source: CAD703X

Muffuletta Pasta
16 oz pasta (bowtie, shells), cooked and ½ red bell pepper, chopped
drained ½ yellow onion, chopped
½ lb hard salami ½ cup Italian dressing (I use Good Seasons)
¼ to 1/2 lb smoked ham 1/4 cup Parmesan cheese
¼ lb provolone cheese S&P
4 to 6 oz shredded mozzarella
16 oz olive salad mix

Procedure
Slice all meats and cheeses into small strips. Mix all ingredients, adding more Italian dressing if needed.
Refrigerate at least 4 hours or overnight. Best if heated briefly in microwave before serving.
Source: Gris Gris

One Pan Tuscan Garlic Chicken Tortellini

Creamy one pan Tuscan garlic chicken tortellini has incredible flavor and comes together in just 30 minutes!

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4 to 6 boneless skinless chicken thighs OR 4 ½ cup chicken broth (I used low sodium)
boneless skinless chicken breasts ½ cup heavy cream or other milk (see note)
pounded to even thickness 8 oz tortellini (use your favorite, I used three cheese
3 tsp minced garlic tortellini)
3 cups fresh baby spinach leaves (or ½ cup salt and pepper to taste
frozen and thawed)
½ cup sundried tomatoes (see note)

Procedure
Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside.
Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and
cooked through. Transfer to a plate and cover to keep warm.
Add spinach, garlic, and sundried tomatoes to pan and sauté over medium heat for 1-2 minutes until garlic is
fragrant. Add chicken broth and stir another 2-3 minutes until spinach is wilted. Add heavy cream and stir another
2-4 minutes until liquid is reduced slightly and creamy.
Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute or so over medium heat til tortellini is
hot throughout. Top with cracked black pepper if desired and serve.
Servings: 4
Recipe Tips
For your sundried tomatoes, I recommend buying one of the jars of sundried tomatoes packed in oil - then drain
and rinse prior to using. If you use dehydrated, you'll need to rehydrate them by soaking them in warm water for
about 15-20 minutes before using.
Heavy cream will give you the richest, creamiest dish but using something like fat free half and half will cut back
on fat and calories and still be delicious, though slightly less creamy and rich.

Pasta Alfredo
This is a version of Emeril's Alfredo pasta

I pack sausage Emeril's original essence

3 chicken breasts Crushed red pepper
2 cups heavy cream Worcestershire sauce
1 cup whole milk Garlic
4 Tbs butter Onion
I container digorno Parmesan The seasonings vary based on your taste
cheese(shredded)

Procedure
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in
pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add
sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes
Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a
light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the
chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your
choosing
Source: MrsWiggles

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Pasta Carbonara
1/2 pack turkey bacon (or regular bacon) 1 Tbs salt
2 cups Heavy Whipping cream 1 Tbs pepper
3 cups milk Parmesan cheese
1 white onion Any pasta (shells preferable so that the sauce
1 clove minced garlic can get inside of them)
1 Tbs Sage

Procedure
Boil some water and put the pasta in it, by the time you finish the other stuff, this will be ready.
Cut bacon (I use a whole pack but this can be done up to you) into squares, or thin rectangles, it doesn't matter.
Put them in a pan with olive oil and put it on medium low heat. After 5 minutes add onions, salt, pepper, and
garlic. Make sure to keep it on low heat. Let this mixture simmer for about 15-20 minutes making sure to stir
occasionally.
Add milk, heavy whipping cream, and sage to the bacon. Turn the heating on high until the sauce bubbles and
boils a bit. Reduce to medium low and stir for 5 minutes.
You now have a rather liquidy sauce with fried bacon in it (and other goodies). To thicken this sauce add
parmesan cheese. I will not specify an amount because thickness depends on you, but you must be generous
with the parmesan in this step no matter how thick or thin you want it to be.
Taste the sauce, if it seems ok. Move to the last step. If it’s too salty, add more milk and whipping cream. If it’s too
bland, add salt.
Do not rinse the pasta (the starch helps the sauce adhere to it). Drain the pasta and add the sauce. Mix well.
Serve on plates and top with parmesan cheese.
Delish.

Pasta Jambalaya (Pastalaya)

From my buddy Chef Jeff Hebert

1 1/2 lbs Boneless Skinless Chicken Thigh Meat - 14 oz Delmonte Cajun Recipe Stewed Tomatoes
Chopped 1 1/2 lbs no.3 Luxury Spaghetti
1 1/2 lbs Manda (or your favorite) smoked Pork 4 1/2 cups Water
Sausage - Sliced dash Hot Sauce (Crystal or Tabasco)
1 1/2 lbs Boneless Boston Butt Pork - Cubed dash Black Pepper
1 1/2 lbs Onions - Chopped dash Cayenne Pepper
4 stalks Celery - Chopped dash Tony Chachere's Creole Seasoning
2 Small Bell Peppers (Green, Red, Or 2 Tbs Garlic Powder
Yellow) - Chopped
2 Tbs Worcestershire Sauce
1 bunch Green Onions (Shallots) - Chopped
2 Tbs A1 Steak Sauce
1/2 cup Parsley Flakes
1 Tbs Sweet Basil
3 Bay Leaves
3 Tbs Fresh Garlic - Minced

Procedure
Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with
some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for
about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe,

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bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let it cook down on medium heat while
carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables
are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic
powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the
water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water
starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and
clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the
green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid.
Lower heat to very, very low and cook covered for 15 minutes.
Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over,
and your dish is ready to serve…………………………..Enjoy !!!
Source: LSUDad

Pastalaya - Gonzales Style with pics.

Same recipe except for the pasta instead of rice.

See Jambalaya Recipe

Procedure
Fill pot with water up to an inch below the rim instead of the measured amount for rice.
Get it boiling, skim fat/grease. Get it seasoned like you want it then add 1 lb. pasta. Now
keep in mind this is in my 6 quart pot.

Pasta should start to soften after several minutes of boiling. I boil it around 12 min or so
and it should look like this. Still has water.

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Cover and turn heat to low. Let it sit 20 minutes or so then check. IT should be getting
right. Taste test the pasta to check its softness. Cook more if needed. If you find there is
still more water in the pot than you like you can spoon some out. Don't take it all because
that cast pot is hot and it will evaporate

that water. Also the pasta continues to absorb it. I like a moist pastalaya. Should look like
this.

Source: pochejp

Pecan Risotto
1 cup Arborio rice 1/4 cup fresh Parmesan cheese, grated
1/4 cup roasted pecan halves 4 cups stock (from whatever meat is served with
1 Tbs fresh garlic, chopped this)
2 Tbs butter 1 tsp black pepper
1/2 tsp salt

Procedure
Place butter in sauce pot. Roast pecan halves in pot, add rice and garlic cook till rice is warm then add stock 1
cup at a time. Stir and let stock absorb then keep adding stock till rice is cooked. Stir in parmesan cheese and
serve.
Note: I never cover rice when I cook

S’s Healthy Chicken (or Shrimp) Pasta Pomodoro

1 Tbs olive oil 2 oz whole wheat penne pasta (or thin spaghetti)
1 clove garlic chopped 9 oz boneless skinless chicken breast (or 9 oz
2 Tbs fat free low sodium chicken broth shrimp)
1/2 cup tomato 1/2 cup spinach leaves
2 Tbs basil leaves chopped

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Procedure
Boil water and cook pasta approx. 10-11 minutes.
In a pan, sauté garlic in olive oil until lightly browned. Add chicken broth and tomatoes to pan and simmer for
approx. 4 minutes until tender.
Add chicken or shrimp to pan and cook until chicken is light brown or shrimp are opaque. Add basil and spinach.
Stir.
Drain pasta and add to pan, stirring and let sit on stove for about a minute.
Garnish with freshly grated parmesan cheese.

Shoot From the Hip Pasta Red Sauce

I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my
pointy little head. Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type,
but the portions are very nice.

12 oz Cento tomato paste 2 Tbs

minced garlic
56 oz Cento crushed tomatoes 1/2 cup
minced flat leaf parsley
1 large or 2 medium yellow onions, fine 1/2 Tbs
crushed red pepper, adjust to taste
diced 1 tsp
black pepper, adjust to taste
2 to 3 stalks celery, minced in the FP salt , adjusted to taste
2 carrots, minced in the FP 1/4 to 1/2 cup Parm cheese rind, or cheese
beef or vegetable stock, at least a quart 1/2 to 1 cup red wine
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 Tbs good olive oil
1/2 Tbs each dried thyme, oregano, and
basil...adjust to taste as cooking

Procedure
Heat the olive oil and sauté' the onion until translucent. Add the celery, carrots, and Parm rind, if using. Add the
herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Sauté a few minutes to toast the herbs.
Add the tomato paste, garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get
some color on the paste.
Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using
the rind. Leave the lid ajar, cut the heat to simmer, and continue for an hour if using browned, ground meat(which
you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and
adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning
adjustments will need to be made.
Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.
Source: OTIS2

Spicy Chicken and Shrimp Alfredo

Per person: 2 oz parmesan cheese
6 oz heavy cream, reduced 8 oz pasta
1 pat butter 2 pinches blackening seasoning
2 pinches Cajun seasoning

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1 pinch salt

Procedure
Add grilled chicken, grilled shrimp, and a little grilled sausage (optional)
Add cream to skillet or pot, reduce, add butter and dry spices, when starting to get creamy, add cooked / drained
pasta, and then lastly add the parmesan cheese. Toss in the grilled meats/ veggies of your liking, garnish with roll
or croissant.
Source: opie

Spicy Mussels and Clams with Linguine

1 lb linguine pasta 3 cloves garlic, minced
2 Tbs unsalted butter, at room temperature 1 cup white wine (recommended: Pinot Grigio)
1/4 cup chopped fresh flat-leaf parsley 1 cup vegetable broth
Kosher salt and freshly ground black pepper 1/2 tsp crushed red pepper flakes
Sauce: 12 littleneck clams, cleaned
3 Tbs olive oil 12 mussels, cleaned
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning,
plus 1 teaspoon

Procedure
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.

TorNation's Pastalaya
6 lbs Boston Butt Pork-Cubed 1/2 Sm. Bottle Kitchen Bouquet
6 lbs Sliced Manda's Pork Sausage 1/2 Sm. Bottle Cajun Chef Hot Sauce
6 lbs Boneless Chicken Thigh Meat Tony's Seasonings To Taste
6 lbs Chopped Onions Garlic Powder To Taste
4 Chopped Bell Peppers 1 Small Bottle A1 Steak Sauce
3 bunches Chopped Green Onions 1/2 Small Bottle Worcestershire Sauce
2 bunches Chopped Celery 6 lbs Luxury Brand No. 2 Spaghetti Noodles

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1 pint Chopped Garlic 3 or 4 Bay Leaves

1 Small Bottle Parsley Flakes Black Pepper To Taste
5 cans (10 Oz). Delmonte Cajun Recipe
Tomatoes

Procedure
Brown chicken first then remove. Then, I boil my pork down until all water is reduced to thick gravy. Pork comes
out extremely tender ail flavor is retained. Next I add the sausage and brown it with tender cooked pork.
If you really want to tune it up, you can add a stick of Laplace's Bailey’s or Jacob's Andouilte. It provides a really
unique flavor.
Next, add all seasonings, vegetables, tomatoes, and just about everything else but the chicken, pasta and green
onions. I like to cook my vegetables until they're barely tender and still chunky. That way, they won't disappear
into the finished product.
When ready, add water (3 cups to every pound of pasta) bring to a slow boil on medium heat, and start testing for
seasonings. You might add some sage. Marjoram, or red pepper. Next, add the chicken back to the pot
When water tastes to spicy enough, start adding the pasta. Make sure that no clumps form and it's all separated.
By the time you finish adding all of the pasta, the water should have started disappearing(absorbed by the
pasta)—Stir well, place lid on pot (while leaving the heat on medium ). After three minutes has passed, remove
lid, and add green onions while stirring to make the liquid go to the bottom of the pot.
Replace lid, lower heat to as low as you can get it, and slow cook for 15 minutes.
Turn fire off, but do not remove lid. Let sit for 30 minutes.
Lift off lid, stir and serve.
Servings: 35

Version of Emeril’s Alfredo Pasta

1 pack sausage Emeril's original essence
3 chicken breasts Crushed red pepper
2 cups heavy cream Worcestershire sauce
1 cup whole milk Garlic
4 Tbs butter Onion
I container digorno Parmesan The seasonings vary based on your taste
cheese(shredded)

Procedure
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in
pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add
sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes
Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a
light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the
chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your
choosing

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Poultry & Game

After The Boil Chicken Salad

Very similar taste to Calvin's in Bocag

1 Chicken (Hen) 1 Tbs Lemon Juice

1 stalk Celery 6 oz Hellman’s Mayo
4 Green Onions 1/2 packet Dry Ranch Salad Dressing Mix

Procedure
Boil 1 Hen in pantyhose in crawfish boil (after all the bugs have boiled). Pantyhose keeps the meat from falling
apart. Debone & Deskin chicken. Dice the veggies. Run all the ingredients thru a food processor
Source: bossflossjr

Badger Sauce Piquant

In honor of our opponent today, the Wisconsin Badgers, I offer a classic Louisiana preparation of their mascot.
GEAUX TIGERS

5 lbs Badger meat trim/cube 8 cup Water -- cold

1 cup Olive oil 2 Tbs Garlic -- finely chopped
3 cup Flour 2 Tbs Worcestershire sauce
5 cup Onion -- chopped 1 lemon -- Juice of
2 cup Green onion -- chopped Salt to taste
1 cup Bell pepper -- chopped Tabasco sauce to taste
1/2 cup Celery -- chopped 2 cup White wine -- dry
2 cup Tomatoes -- fresh/chopped 6 cup Tomato sauce

Procedure
First you make a dark roux with olive oil and flour. When roux is dark , add onion, green onion, bell pepper, and
celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 min;
stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine,
and tomato sauce, making sure to mix well. Add badger, and enough water to cover the ingredients by 2 inches;
stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from
time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve
over cooked rice.
Source: BigDropper

Black Iron Venison Roast

This recipe is also good on Boston Butt pork roast and a brisket. Hope you enjoy!

Procedure
Get the biggest Black Iron Pot you have.

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Marinate Roast in Italian Dressing overnight.

Inject Roast with favorite seasoning. I like Cajun Garlic.
Stuff Roast with garlic cloves and onion slivers.
Sprinkle good amount of Tony's all over the Roast.
Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes).
Smear 1 large can of Cream of Mushroom Soup all over roast.
Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top.
Shake on about 2-3 tablespoons of Worcestershire Sauce on top.
Fill Black Iron Pot with Chicken Stock (low Sodium).
Add 2 Chopped Onions and One Bell Pepper.
Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees.
Thicken Gravy and add Green Onion Tops.
Serve over Rice.
Source: GCHunter

BooDreaux's Ailes de la Mort (Wings of Death)

Latex gloves & remember to wash your hands as well as anything you have touched with gloved hands.

1 Either chopped very fine (remove seeds for 1 Tbs five spice powder(optional)
less heat). I grate mine finely 2 to 3 bird peppers, chopped fine
1/2 cup dark molasses 4 Tbs soy sauce
6 garlic cloves, chopped fine 1 Tbs fish sauce
3 Tbs honey 1/2 stick butter
1/2 tsp ground coriander 1/2 cup water (adjust for thickness)
2 tsp cayenne pepper powder salt to taste

Procedure
Place garlic and fresh grated/chopped peppers and sauté in butter until soft, about 2 min. Add in all the
ingredients (except water) and let simmer over low heat for about 10 minutes. (note: open the windows or wear a
respirator lol). adjust thickness of sauce with water. toss in some fried chicken wings and mix well over low heat
for another 5 minutes.
Serve with cold beer and have a bottle of Tums nearby.
Source: BooDreaux

Boss' Real Oven Baked BBQ Chicken

1.5 Tbs Chili Powder 2 Tbs Liquid Smoke
1.5 Tbs Cumin .25 cup Hot Sauce
1.5 cup Worchester Granulated Garlic
1.5 cup Melted Butter Salt and Pepper to taste

Procedure
Preheat oven to 350.

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Cover chickens thoroughly by mixing in 2 bowls (not to cross contaminate). Place seasoned chicken in baking
dish w at least 1" lip. In a separate container, mix dry ingredients. Cover chicken with dry mixture. Add enough
water/stock to cover bottom of the baking dish. Cover with foil and bake 45 minutes. Remove foil and reseason
with dry and wet mixtures if desired...cook uncovered another 15 minutes.
Source: bossflossjr

Butter Chicken
I have become a huge fan of Indian food and have been experimenting a lot with different dishes. Have made
some really good curry dishes and chana masala. I wanted to try my hand at butter chicken and found a recipe
that turned out great. I am going to share:

3 chicken breasts cut into bite-size pieces 3 tsp garam masala

1 tsp chili powder 1 tsp cumin
1 tsp turmeric powder 1 tsp chili powder
- ½ to1 tsp cayenne pepper
6 Tbs butter divided 1 stick of cinnamon
1 onion 15 oz tomato sauce
3 garlic cloves 1 cup water
½ Tbs grated ginger 1 cup heavy cream

Procedure
Step 1: Cut chicken breasts into bit size chunks and marinate them for 15 minutes in 1 tsp of chili powder and 1
tsp of turmeric.
Step 2: Brown chicken in 2 tablespoons of butter. May need to do this in two batches but should not need to add
more butter. Once browned set aside on a plate.
Step 3: Add two more tablespoons of butter and about a teaspoon of mustard seeds. The mustard seeds were not
in the original recipe so feel free to leave out if you do not have them on hand. Sautee one small onion or half of a
large.
Step 4: After onions begin to soften add in 3 minced cloves of garlic and about half a tablespoon of minced
ginger. Once fragrant add in 3 teaspoons of garam masala, 1 tsp of chili powder, 1 tsp of cumin, 1/2 teaspoon
cayenne (or 1 full teaspoon if you really like it hot) and 1 stick of cinnamon. Let sauté for a few seconds, long
enough to smell and add in one can of tomato sauce. Mix well.
Step 5: Bring to simmer, stirring to make sure nothing sticks. Add in 1 cup of water and 1 cup of heavy cream.
Step 6: Bring back to a simmer for 2-3 minutes and add in cooked chicken. Cover and simmer chicken for 10-15
minutes to ensure chicken is cooked through and tender. Melt in 2 tablespoons of butter before serving (optional)
Serve over basmati rice with a side of naan.
Source: BigB0882

Butter Chicken and Naan

Alrighty people. This is the recipe that seems most favorable that I do based on that Indian Restaurant thread
from a few days ago. Just a forewarning, the green "thing" you see in each picture at center left is a camera
corruption issue. Also, my mom was the one making this and she never follows a "set recipe". If I say a spoon it
means a typical spoon for eating (whatever that means), again, no exact measurements. In the pictures, we
cooked for about 12-15 and the recipe I give is for less. That being said, I hope you all enjoy. Also, if you see
something unfamiliar in the ingredients list, your local Indian store should have it.

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4 lbs skinless, boneless chicken breast 1 pint heavy whipping cream

4 medium-sized tomatoes (sliced) 3 or 4 Serrano green chilies
1 large onion (sliced) 3 spoons red chili powder
2 small spoons small spoons of cumin seeds 3 spoons salt
10 whole cashews 1 spoon coriander powder
6 tsp Kasuri Methi (Dried Fenugreek 1 bottle red food color
Leaves)

Procedure
Ok, first take the chicken and cut it into bite-sized pieces and mix it in a bowl with the chili powder, salt, and the
coriander powder. Place it in the fridge for about 4 hours.
Next, put a little bit of oil in a shallow pan on high heat and put some cumin seeds, the onion, tomatoes, green
chilis, the cashews, the Kasuri Methi, and a little bit of salt. Let it cook until the vegetables are soft then turn off
the heat and let it cool down.
After the vegetables are cool, place it in a grinder or blender and turn it into a paste.
Next, in a separate pan, put some oil on high heat and fry the chicken until it is cooked enough to eat but not
overly-cooked (sorry for the wording here). Then put them in a container of sorts with paper towels to drain some
oil.
At this point, if your dog is not begging, you are doing something wrong.
Next, in another large pan, add a half a stick of butter and melt it. Add a few extra cumin seeds, then put the
"paste" in it.
Next, add the whole container of whipping cream (again, here we used a lot because we were cooking for a
bunch of people.
After adding this, add some food color a few drops at a time to achieve a "salmon pink" color.
Next add the chicken and let it boil for 5 minutes. You can add some more butter. Taste the sauce for salt and
spice and add what you are missing at this point. Final product should look like this.
As far as naan goes, we know how to cook legit naan but do not have a tandoori oven at this point in time. This
brand is the next best thing.
Get some bake it at 350 for 5 minutes until it is soft and then liberally put some butter on top. Do not thaw, just put
it on baking trays.
I hope this was helpful for those who want REAL butter chicken.
Servings: 6
Source: ChatRabbit77

Chicken and Dumplings

1 Whole Chicken Salt, Pepper, Garlic Powder
10 cups Water Dumplings:
1 Yellow Onion 3 cups Flour
½ Bell Pepper 2 tsp Baking Soda
2 stalks Celery 6 Tbs Crisco
½ cup Green Onions 1-1/3 cups Water
2 Bay Leaves Salt & Pepper
2 Tbs Real Butter.
½ cup Milk

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Procedure
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use
the entire Chicken including Giblets. Add Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until
meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly
and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than
1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board,
Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20
minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover
and let sit for at least 10 minutes. Let’s eat!!!!!!!!!

Chicken and Grits:

1/2 cup
(dry measure) Grits 1 Tbs red sweet pepper, sliced
1 Tbs
Butter 1/2 stalk celery, diced
2 Tbs
Heavy Cream 2 green scallions, with tops saved for
1 ozGouda Cheese for the grits garnish and bottoms cut into 3/4 inch
Salt, black pepper, Lawry’s garlic salt, red pieces
pepper flakes 2 cloves garlic, thin sliced
1/4 cup Bacon, diced 1/4 cup white wine
1 Tbs smoked sausage, sliced thin AP flour
3 chicken breast tenders, cut into fork sized 2 Tbs Olive oil
portions
1/4 cup fresh mushrooms, sliced

Procedure
Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, 1 Tablespoon of butter and 2 Tablespoons of heavy cream.
When the grits are soft, add whatever amount of gouda cheese you think (start with 1 ounce) they need and stir
until the cheese melts into the grits.
Cook the bacon and sausage and set aside. Cut up the chicken and season it with black pepper and garlic salt
then flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil. Remove when
done and cook the vegetables in same pan with a little more olive oil added.
Add the meat back to the pan. Add pepper flakes and deglaze the pan with 1/2 cup white wine. Reduce this and
add 3 or 4 Tablespoons of heavy cream.
Make a mixture of 50/50 soft butter and AP flour (1Tablespoon/1Tablespoon). This is a Buerre Manie. Use this to
tighten up the sauce.
Cook for 3-4 minutes to set the sauce and plate over cheese grits. Garnish with shallot tops and serve with butter
toasted crusty bread.
Source: MeridianDog

Chicken and Spinach Lasagna (White Lasagna)

Serve with salad, wine and crusty bread.

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For building the Lasagna: 2 cups parmesan cheese, grated

12 Chicken Breasts (white meat is best – For making the Cheese Béchamel Sauce:
boneless, skinless breasts or tenders) 1/2 cup flour
2 cans chicken broth, 1 stick celery, 1/2 onion, 1 1 stick butter
clove garlic, salt, black pepper 4 cups milk
1 box Lasagna Pasta 1 cup cream
16 oz frozen spinach cooked in microwave and 1/2 cup white wine
drained/squeezed dry
1 cup Parmesan cheese, grated
1 pint Ricotta Cheese
Basil
2 eggs
Thyme
12 oz Mozzarella Cheese, grated
Salt, black pepper, cayenne pepper

Procedure
Preheat oven to 350 degrees.
Cook the chicken in the broth with onion, garlic, salt, black pepper. Remove from cooking broth and pull apart, or
cut into fork sized pieces. Save broth for use later in some other dish.
Cook spinach drain and squeeze out as much of the liquid as possible.
Set aside chicken and spinach
Cook Lasagna noodles in salted water and hold them in cold water until needed.

Making the Béchamel:

Melt the butter in a sauté pan. Add the flour and cook for three - five minutes over medium heat. This is a blond
roux. Do not cook until brown or tan. Add a couple of grinds (maybe 1/8 teaspoon) of black pepper to the
flour/butter. Add four cups milk, a half pint of heavy cream, and half cup of white wine.
Stir until the sauce gets nice and creamy. Then add one cup of grated parmesan, 2 teaspoons of dried thyme, 2
teaspoons of dried basil and a half teaspoon of cayenne pepper. Stir and hold the sauce until needed.
Cook the spinach for a few minutes in the microwave, squeeze as much water out as possible and mix with two
whipped eggs and a carton of ricotta

Build the Lasagna:

Oil or butter the lasagna pan and add a thin layer of cheese béchamel sauce.
Add a layer of noodles, followed by chicken, followed by another layer of cheese béchamel, the second layer of
noodles and a layer of spinach.
Next layer is mozzarella cheese, parmesan cheese and cheese béchamel after that.
Next, another layer of noodles and Chicken again followed by mozzarella, parmesan and then cheese béchamel.
Noodles next and a final layer of cheese béchamel.
The top is covered with a generous layer of finely shredded parmesan.
This is cooked at 350 (covered in foil) for about 40 minutes until bubbly hot and fully set.
Allow to rest for 15 minutes before cutting and serving.
Source: MeridianDog

Chicken Enchiladas with Red Chile Sauce

Found on Pinterest

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1 medium onion, chopped fine 1 large beefsteak tomato, seeded and chopped
2 jalapenos, seeded and chopped fine 1 lb boneless, skinless chicken breasts (2 large
1 tsp canola oil breasts)
3 medium cloves garlic, minced 1 cup extra sharp white cheddar, shredded
3 Tbs chili powder 1 cup Monterey jack cheese, shredded
2 tsp ground cumin 1/2 cup minced fresh cilantro
3 tsp sugar 12 (6-inch) soft corn tortillas
1 15-oz can tomato sauce cooking spray
1 cup water salt and ground black pepper

Procedure
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low
heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder,
cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped
tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest
part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as
possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup
cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60
seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the
center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or
until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover
dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes
before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Chicken Sauce Picante with Sausage and Tasso

2 onions, diced 2 bay leaves
4 stalks celery, diced 1 Tbs each ,thyme, oregano and basil
1 bell pepper, diced Salt, black and red pepper to taste
5 cloves garlic, crushed 2 fryers
1/2 bunch Italian parsley, minced 1 lb smoked sausage
6 green onions, minced 1 lb tasso
1 small jar olives, rough chopped 56 oz Cento brand crushed tomatoes
2 large jalapeno peppers, chopped 2 quarts chicken stock

Procedure
I covered the diced tasso with a qt of water and simmered it for an hour.

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I cut up the chicken. Floured and fried it, then deboned it once cool. Got that idea from Paul Prudhomme.
Browned my sausage, then sautéed the veggies until translucent(added them in layers per PP). Then added the
crushed tomatoes, the meat and tasso stock, about 1 to 2 qts more chicken stock, all seasonings and the olives.
Simmered 45 minutes and added the parsley and green onions and went another 15 minutes or so on a simmer
while adjusting the seasonings. Good stuff over rice.
Source: OTIS2

Chicken Tetrazzini
This dish freezes well and reheats in oven or microwave. You may need to add a splash of water when reheating.
Cover with foil in oven or plastic wrap or lid in microwave. Eat with buttered crusty bread and a salad.

1 1/2 lbs chicken - I like boneless, skinless 1/2 Stick of butter

breasts or breast tenders. 16 oz vermicelli cooked just short of al dente in
2 cups chicken broth, black pepper two stalks salted water
celery. 12 oz extra sharp cheddar cheese
1 green bell pepper, chopped (May use 1/2 1/4 cup brown sugar
green and 1/2 red bell pepper) 1 can tomatoes, crushed
2 small onions, chopped 2 Tbs tomato puree
2 cloves garlic, fine minced salt and black pepper to taste.
1 medium jar Pimento
1 large jar sliced mushrooms, or 1 1/2
cups diced fresh mushrooms, sautéed in
butter

Procedure
Cook the chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth.
Remove from broth and cut into 1/2 inch pieces. Set aside.
Chop onions and peppers. Mince garlic. Sauté in half stick of butter.
When vegetables are tender, add pimento and (cooked) mushrooms and continue cooking for a few minutes.
After cooking the vegetables for a few minutes, mix the vermicelli and crushed tomatoes (with juice), Tomato
puree, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed or buttered casserole dish.
Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.
Source: MeridianDog

Chicken Tikka Masala

Chicken Tikka Masala actually isn't an Indian dish; that it was developed in England. I also understand it is the
"National Dish of the UK". I always thought their signature dish was Fish and Chips, a dish I have enjoyed in
London pubs, but it seems this one always wins their favorite dish contests. I know it is popular at our house.

6 Chicken thighs 1 Tbs vegetable oil

Marinade: 2 cloves garlic, minced
8 oz plain yogurt 1 1/2 tsp ground fresh ginger
1 1/2 tsp lime or lemon juice 1 Large onion julienned
2 Tbs Garam Masala spice 1 Tbs tomato sauce
1 1/2 tsp salt 2 tsp smoked paprika

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1 tsp black pepper 1 1/2 tsp garam masala spice

1/2 Tbs ground fresh ginger 1 Can tomato sauce
1/4 tsp ground cayenne pepper 1 Tbs red wine vinegar
Sauce: 3/4 cup heavy cream
2 Tbs unsalted butter

Procedure
Remove skin from chicken and cut into 2 inch pieces. It will shrink while cooking and post cooking size will be
appx. 1 inch
Marinade under refrigeration for 2 hours minimum to overnight.
Melt butter and oil in sauté pan. Add onions, garlic and ginger and sauté until the onions are translucent. Add
tomato sauce, tomato paste, paprika and garam masala. Cook at medium heat for 2-3 minutes, then add red wine
vinegar and hold at low heat until chicken is cooked and ready to add.
Cook the marinade coated chicken on a pre-heated broiler pan under high heat, turning often until the liquid
rendered by the chicken cooks away and the chicken browns.
Servings: 4
Source: MeridianDog

Chicken Tikki Masala

1 1/2 cups Basmati Rice cooked For the sauce:
Hot Crusty Bread 2 Tbs oil
For the Chicken 2 Tbs unsalted butter
3 Chicken thighs, deboned and cut into 1 2 cloves minced garlic
inch cubes/pieces 1 1/2 tsp minced ginger
8 oz plain Greek yogurt 1 large onion sliced
Juice of half a lemon 1 Tbs tomato paste
2 Tbs Garam Masala spice (coriander, black 2 tsp Smoked Paprika
pepper, cumin, cardamom and cinnamon if 1 1/2 tsp Garam Masala
you want to make your own)
1 can Tomato sauce
1 1/2 tsp Salt
1 Tbs Red Wine Vinegar
1 tsp Black Pepper
2/3 cup heavy cream.
1/2 tsp Cayenne
1/2 Tbs Fresh ground ginger

Procedure

For the Chicken

Mix 8 oz. yogurt and chicken in a glass bowl, then add the 2 Tablespoons Garam Masala, lemon juice, 1/2
Tablespoon ground fresh ginger, 1 teaspoon Black Pepper, 1 1/2 teaspoon Salt and 1/2 teaspoon Red Cayenne
Pepper.
Mix well, cover with plastic wrap and marinate in refrigerator for 2 hours.

Making the sauce:

Cut onions, mince garlic and ginger the sauté in oil and butter until translucent.
Add 1 Tablespoon Tomato Paste, 1 1/2 teaspoons Garam Masala, and 2 teaspoons Smoked Paprika. Mix well.

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Add 1 can Tomato Sauce, 1 Tablespoon Red Wine Vinegar and 2/3 cup of Heavy Cream. Mix well and hold over
very low heat.

Cooking the chicken:

May use grill (chicken on skewers) or broiler. We broil.
Preheat the broiling pan under the broiler on high for at least five minutes (needs to be hot!). Oil the pan with
vegetable oil and add the chicken with sufficient yogurt marinade left on the chicken to nicely coat the pieces.
Broil under high heat for about five or six minutes. You want the chicken to be dark brown (well done) before you
remove it from the broiler. We do not turn the chicken when broiling it, since the pieces are more or less bite size
chunks that will fully cook on the hot broiler pan without turning. Be sure to add sufficient oil to keep chicken from
sticking.
Add the broiled chicken to the sauce.
Plate with rice, a little chopped cilantro or parsley and a bit of herb buttered crusty bread.
Serve with a little fruit and a glass of wine.
Source: MeridianDog

Chicken Whatchmacallit
2 lbs chicken breast tenders 1 can stewed tomatoes, hand crushed
3 Tbs EV Olive Oil 1 can artichoke hearts, diced, liquid reserved
3 Tbs flour fresh Parsley, Thyme and Basil, minced
1/2 cup pinot grigio Old Bay
1 onion chopped salt and Pepper
1 bell pepper chopped Parmigiano region, grated
1 Tbs EV olive oil whole wheat pasta, boiled,
8 button mushrooms, sliced

Procedure
Season Tenders with Old Bay, salt and pepper, Dust with flour and brown lightly in oil in a large skillet. Remove
chicken and set aside. De-glaze pan with wine. Sauté onions and bell pepper in olive oil about 10 mins.
Add tomatoes, mushrooms, artichokes and fresh herbs and simmer covered 10 mins. Cut chicken into bite size
pieces and add back to the pan and simmer covered 15 mins.
Add parm-reg cheese. Add artichoke liquor or wine as needed.
Serve over pasta or add pasta to the pan. Can also be baked as a casserole, but it might dry out.

Chicken with Summer Berries

Recipe says it serves 4, but we think 1 breast is plenty, so we simply increase the sauce or just use 2 whole
breasts for 4 people, rather than 4.

20 strawberries, washed and hulled 1 tsp tomato paste

4 chicken breasts, skinned, boned and split 3/4 cup heavy cream, divided
2 Tbs unsalted butter 1/2 salt
1/2 cup framboise (raspberry liqueur) freshly ground pepper to taste
1/4 cup raspberry vinegar 1/2 cup raspberries

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3 Tbs peeled, seeded and chopped tomatoes 1/4 cup green onions very thinly sliced, green part
1/8 finely chopped garlic only
2 Tbs chicken base 8 basil leaves for garnish

Procedure
Cut 12 strawberries into quarters, leaving 8 whole for garnish. Cook chicken in butter for 2 minutes on each side
or until chicken is white, but not browned. Remove from heat. In a small pan, heat framboise.
Ignite the framboise and carefully pour it over the chicken while still flaming. Shake pan gently to extinguish the
flames. Transfer chicken to a platter and keep warm.
Pour vinegar into the skillet and stir over high heat with a wooden spoon to loosen any particles from bottom of
pan. Add tomatoes, garlic, chicken base, tomato paste and 1/2 c heavy cream. Stir and bring to a boil; cook for 1
minute or until thickened. Season with salt and pepper.
Return chicken and any accumulated liquid to the skillet. Add quartered strawberries, raspberries and remaining
cream. Cook 2 minutes or until chicken is almost cooked through. Add 2 T scallions and cook 1/ minute longer.
Divide sauce among 4 warm dinner plates. Place 2 breasts on each plate; Place a fanned strawberry at the
thinner side of each breast with a garnish of basil leaves on top. Sprinkle with sliced green onion tops.
This sauce has a very "smooth" flavor.
Source: Gris Gris

Didee’s Duck (Duck A L’Orange)

This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee"
Lastrapes)

1 (4 1/2- to 4 3/4-lb.) duckling 2 tsp soy sauce

3 cups hot water 1 tsp anise
1 tsp pickling spice 1 tsp onion powder
1 Tbs parsley 1 tsp garlic powder
3 tsp salt 1 Tbs honey
1 tsp ground black pepper 1 tsp grated orange peel
1 tsp red pepper 1 Tbs arrowroot
1 tsp poultry seasoning 1/2 cup water
1 1/2 cups apricot nectar 1 oz orange Curacao or Grand Marnier

Procedure
Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing
tips. Remove excess fat from cavity.
Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil,
cover, reduce heat and simmer while duck is roasting.
Prick duck in breast and back with tines of a fork.
In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back
with seasoning mixture.
Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce
temperature to 350 degrees and continue to bake.
Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with
the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.
Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock
from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.

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Source: Tavolatim

Doro Wat
1 to 2 kg onion, diced 1 tsp Salt
2 Tbs Ethiopian Paprika* Whole Chicken**, quartered and remove skin
4 Tbs Oil (I had sunflower, so that's what she Boiled Egg(s), peeled
used)

Procedure
cook onions without the oil until they're "smooth" (i.e. 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.
that’s the amount for whiteys, Ethiopians use about 2 cups

Duck a L'Orange, Louisiana Style

3 nice ducks 1/2 cup Worcestershire sauce
6 Tbs olive oil 1 Louisiana orange, quartered
6 Tbs flour 1.5 cups Triple Sec
2 cups onion, diced 1 cup chicken stock
1/2 cup each, bell pepper and celery, diced 3 slices damn good bacon
4 pods garlic, shaved 1/2 cup pepper jelly

Procedure
Season the ducks well with black pepper, salt, and red pepper. I use Tony's for salt. Heat a Dutch oven over med
High and add the olive oil...brown dem ducks...brown 'em real good and deep like.
Remove the ducks. Add the flour and make a quick brown roux. Then add 1/2 of the onions, celery, and bell
pepper. Brown 'em...brown em real good an' deep like. Add the remaining vegetables and the garlic. Sauté a few
more minutes. Add the Worcestershire sauce, the Triple Sec and stock. Stir.
Place a quarter of orange in each duck. Squeeze the remaining quarter into the pot and discard . Place the ducks
back in, place the bacon strips on the breasts, and mound the pepper jelly on each duck.
Place in a 325 degree oven for 2.5 to 3 hours. Serve over rice. Damn good.
Source: OTIS2

Duck Bombs
Duck breasts bacon
Jalapenos cream cheese

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Procedure
Breast the ducks
(Best with teal but big ducks can be used if using big ducks cut the breasts in half)
microwave bacon for a short period of time (30 seconds for 6 pieces)
Cut jalapenos (judge size on desired spice)
Wrap duck breast, a piece of jalapeno, and a little cream cheese in bacon
put on the grill at medium heat and cook until the bacon is cooked (the duck breast should be brown on the
outside and somewhat pink in the middle
Source: icegator337

Duck N Greens
Here's a great recipe for ducks that actually produces the best tasting greens I've had. Just about to put a pot
together now. Try it when you have a few whole ducks to play with.

2 or 3 whole ducks, picked not skinned 2 or 3 turnips ,peeled and quartered

1 or 2 links links of good smoked sausage or 1 cup water or stock
andouille salt, black and red pepper to taste, or your
3 to 4 Tbs oil fav seasoning blend
3 or 4 cloves garlic
3 or 4 bags pre-washed greens, turnip, mustard or
both

Procedure
In a large Dutch Oven on stove top, place ducks, seasoned to your taste with salt, black and red pepper, in a few
T of oil and brown well on all sides. Remove ducks. Add greens to pot, water or stock, sausage, garlic, and place
the ducks back on top. Re-season the pot with salt, black and red pepper. Cover with a tight lid and place in a 275
degree oven for 2.5 to 3 hours, until ducks are about to fall apart. The greens are frickin' money!
Source: OTIS2

Dutch Oven Doves

15 or so breasted doves 2 cups or so of all purpose flour
1 great big yeller onion, chopped 1 cup bacon drippings
1 green bell pepper, chopped 3 cups chicken stock
1/2 bunch celery, chopped 3 cups water (or 6 cups stock and skip the water)
8 oz cut baby carrots 8 oz diced tomatoes
8 oz button mushrooms, cut in half salt
2 cloves garlic, chopped pepper
1 bunch parsley, chopped basil

Procedure
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 light
chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the

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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.
Source: LSUballs

Glassman's Grandmother's Braised Chicken in Sherry

Procedure
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.
Source: Gris Gris

J.R.'s Cajun Pico Dinner

Light, healthy, fresh dinner.

2 Chicken Breasts 1/2 Fresh Avocado

2 ears Fresh Corn Italian Rose Fresh Salsa (looks like Pico,
1 Large bag of Fresh Spinach (for 3 need large Available at Sams)
box or 2 bags) Clean, Crisp Bottle of Sav Blanc

Procedure
Beat chicken breast to ½ inch breasts……season with Tony’s and Fiesta Fajita seasoning. Grill until done.
Corn on the Cob
While on the grill – take ears of corn and powder with Molly McButter…..grill on the pit with the chicken
breasts….feel free to spray with “can't believe it’s not butter” liquid spray while grilling…..to keep it moist. Probably
about 15-20 minutes…depending on temperature of your grill.
Creamed Spinach
Take the box of fresh spinach (or the bags) – season with Garlic Salt (approx 1 tsp) and Molly McButter (approx 1
tbsp) – add 1 cup of skim milk and sauté until limp. Shouldn’t take 5 or so minutes.

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Skin the half avocado and in small, bite sized pieces. Cook the spinach…..spread on the plates. Top spinach with
Cajun Chicken Breast….top with fresh cut avocado pieces….then top lightly with Italian Rose Fresh
Salsa…..serve with grilled corn on the cob. Enjoy a nice crisp sav blanc with this dinner.
Source: bossflossjr

Martini Chicken
4 Boneless Skinless chicken breasts 1/2 cup Dry Vermouth
Flour for dredging 1/2 Lemon
Salt & Pepper Parsley
1/4 stick Butter

Procedure
Pound chicken breasts with a mallet to tenderize & thin.
Dredge both sides in flour.
Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
Cook on medium low heat until thoroughly cooked through approximately 30mins.
Remove chicken from pan; keep warm.
Turn oven on high.
Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley to skillet.
Stir drippings; pour over chicken.

MeridianDog's Chicken Tikki Masala

1 1/2 cups Basmati Rice cooked sauce
Hot Crusty Bread 2 Tbs oil
For the Chicken 2 Tbs unsalted butter
3 Chicken thighs, deboned and cut into 1 2 cloves minced garlic
inch cubes/pieces 1 1/2 tsp minced ginger
8 oz plain Greek yogurt 1 large onion sliced
Juice of half a lemon 1 Tbs tomato paste
2 Tbs Garam Masala spice (coriander, black 2 tsp Smoked Paprika
pepper, cumin, cardamom and cinnamon if 1 1/2 tsp Garam Masala
you want to make your own) 1 can Tomato sauce
1 1/2 tsp Salt
1 Tbs Red Wine Vinegar
1 tsp Black Pepper 2/3 cup heavy cream.
1/2 tsp Cayenne
1/2 Tbs Fresh ground ginger

Procedure
Mix 8 oz. yogurt and chicken in a glass bowl, then add the 2 Tablespoons Garam Masala, lemon juice, 1/2
Tablespoon ground fresh ginger, 1 teaspoon Black Pepper, 1 1/2 teaspoon Salt and 1/2 teaspoon Red Cayenne
Pepper.
Mix well, cover with plastic wrap and marinate in refrigerator for 2 hours.

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Making the sauce:

Cut onions, mince garlic and ginger the sauté in oil and butter until translucent.
Add 1 Tablespoon Tomato Paste, 1 1/2 teaspoons Garam Masala, and 2 teaspoons Smoked Paprika. Mix well.
Add 1 can Tomato Sauce, 1 Tablespoon Red Wine Vinegar and 2/3 cup of Heavy Cream. Mix well and hold over
very low heat.

Cooking the chicken:

May use grill (chicken on skewers) or broiler. We broil.
Preheat the broiling pan under the broiler on high for at least five minutes (needs to be hot!). Oil the pan with
vegetable oil and add the chicken with sufficient yogurt marinade left on the chicken to nicely coat the pieces.
Broil under high heat for about five or six minutes. You want the chicken to be dark brown (well done) before you
remove it from the broiler. We do not turn the chicken when broiling it, since the pieces are more or less bite size
chunks that will fully cook on the hot broiler pan without turning. Be sure to add sufficient oil to keep chicken from
sticking.
Add the broiled chicken to the sauce.
Plate with rice, a little chopped cilantro or parsley and a bit of herb buttered crusty bread.
Serve with a little fruit and a glass of wine.
MeridianDog

Morrison's Chicken And Dumplings

Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:

3 ¼ lbs all-purpose flour 3 to 4 drops yellow food color (optional)

½ lb oleo 12 oz chicken stock
3 eggs

Procedure
Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold
— Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring.
Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate
uncovered so the dumplings can dehydrate overnight.
When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add
a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before
pouring it onto the dumplings and chicken.
Servings: 40
Recipe Tips
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out
To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La
Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively
small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.
Source: Myriam Guidroz Times Picayune via Stadium Rat

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Opelousas Chicken
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can
also use whole chickens instead of fryer halves.

4 fryer halves 1 cup water

Tony Chachere’s Creole Seasoning 1 small can paprika
1 cup oil 1 Tbs chili powder

Procedure
Season chicken generously with Tony’s or salt & pepper. Rub well on each side. Place fryer halves in open
baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot. Baste continuously about every half hour until deep dark
brown about 3-5 hours.
Source: Kajungee

Pinterest.com Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped fine 1 large beefsteak tomato, seeded and chopped
2 jalapenos, seeded and chopped fine 1 lb boneless, skinless chicken breasts (2 large
1 tsp canola oil breasts)
3 medium cloves garlic, minced 1 cup extra sharp white cheddar, shredded
3 Tbs chili powder 1 cup Monterey jack cheese, shredded
2 tsp ground cumin 1/2 cup minced fresh cilantro
3 tsp sugar 12 (6-inch) soft corn tortillas
15 oz tomato sauce cooking spray
1 cup water salt and ground black pepper

Procedure
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low
heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder,
cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped
tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest
part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as
possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup
cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60
seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the
center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or
until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover
dish with foil, and bake an additional 20 minutes, or until heated through.

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Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes
before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Portuguese Chicken Recipe

2 3 to 4 lb. frying chickens, boned and cut up 3 or 4 cloves garlic, minced
5 large tomatoes, cut up Fresh parsley, chopped
1 large onion, sliced Salt and pepper
1 each red, green and yellow pepper, sliced juice of one lemon
4 oz black olives, pitted or get the pitted ones 2 cups water

Procedure
Place all the ingredients in a baking dish uncovered at 350°about 40 minutes
Source: Dinkle Dawg

Pot Roasted Teal Ducks

2 teal per person; 1 big duck per person 3 Bell Peppers (I like the Tri-color)
(depends on the number of people eating) 1 bunch Green Onion Tops
4 Medium Yellow Onions. I usually cook 6-8 Flour for Thickening Purposes
ducks so use that a rule of thumb for Red Wine
onions
Worcestershire Sauce
3 to 4 Tbs Garlic. Use same rule for onions.
Tony’s
2 cans Mushrooms. Use the same rule for
Chicken Stock
onions.
2 or 3 cans Beer
Olive oil/Bacon Grease. I prefer Bacon
Grease.
2 Tbs Sugar

Procedure
season ducks with Tony’s, Red Wine, and Worcestershire Sauce.
Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all
the duck to lay flat in. You do not want them on top of each other.
Sprinkle the sugar in the oil
Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½
hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the
bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and
dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning
process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45
minutes into my 1 ½ hour. Remove ducks after final browning is done.
Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it
will be easy to watch. Cook down until they basically turn to mush. I usually throw a little beer in there if they start
to stick and just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour.
Place ducks back in pot with cooked veggies and brown for another 15 minutes.
Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

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I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is
splitting, thigh meat is falling, and the backs are breaking. You will have to add Chicken Stock throughout the
cook down. Once the meat is done I always cook the gravy down half way below the ducks. Then I add a couple
splashes of Red Wine and thicken the gravy with flour and water/corn starch.
Throw in the Green Onion Tops 30 minutes before serving.
Serve over rice.
Source: GCHunter

Quick and Easy Chicken.

1 pack of boneless, skinless chicken thighs 3 Tbs teriyaki sauce
3 Tbs Olive oil

Procedure
Drizzle 3 Tbs of olive oil and 3 of teriyaki sauce in a skillet, just coating the bottom.
Add the raw chicken and cook covered medium-low. Turn over after 3 minutes and cook covered for another 3.
Then, take cover off and allow moisture to evaporate causing concentration of the liquid. When all the moisture is
gone serve with whatever sides you like.

Roast Duckling
It’s really important to find big, six-pound ducks to roast and well worth placing a special order with your butcher.
When I roast smaller ducks, I find the breasts have a tendency to turn tough and dry. Not good. You know the
duck is perfectly cooked when you’re able to grab the drumstick with a kitchen towel and twist it with relative ease.

2 6-pound ducks For the sauce:

Salt ¼ onion, diced
1 quart Steen’s cane syrup ¼ cup rice wine vinegar
1 onion, diced ¼ cup sugar
2 stalks celery, diced 1 quart duck stock (directions below)
1 carrot, diced 1 cup peach preserves
1 pinch salt
1 sprig thyme, chopped

Procedure
The night before, generously salt the ducks and place in the refrigerator. The next day, remove and rinse with
water. Add the cane syrup to 1 gallon of water and bring to a boil. Place one duck at a time inside and boil for 12
minutes. Place the ducks on a roasting rack breast side up in a roasting pan.
Preheat the oven to 350°. Roast, turning every 30 minutes until the skin turns black and the leg bones turn with
ease, about 1 ½ hours. Allow the ducks to cool and then cut away the breasts and legs.
For the stock, place the remainder of the ducks in a pot with 1 gallon of water, onion, celery and carrots. Bring to
a boil and reduce to a simmer. Cook for 2 hours. Remove from heat and strain through a sieve and reserve for the
sauce. Save about 2 cups of the stock to re-warm the duck before serving.
In a sauce pan over medium heat, sauté the onions until soft. Stir in the sugar, vinegar, preserves and reserved
quart of stock. Bring to a boil and reduce to a simmer. Cook until reduced by three-fourths; it should be glossy and
slightly thick.

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Preheat the oven to 350°. Pour the reserved duck stock into the pan to cover the bottom and place the breast and
legs on top. Heat for 15 minutes. Remove from the oven and brush the rest of the sauce on the crisped skin.
Serve with Perfect Mashed Potatoes.
Source: Chef Erick Loos at La Provence

Roast Pheasant with Whiskey Cumberland Sauce

1/4 cup Scotch whisky Whisky-Cumberland Sauce:
2 oranges, cut into 1/8ths 1 cup Scotch whisky
4 sprigs fresh thyme 1/2 cup fresh orange juice
2 (2 to 2 1/2-pound) pheasants 2 Tbs grated orange zest
Salt 1 cup red currant jelly
Freshly ground black pepper 1/4 tsp salt
6 slices bacon, halved pinch cayenne

Procedure

For the pheasant:

Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon
of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh
thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a
roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast
registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whisky Cumberland Sauce

: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat
and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly,
salt, and cayenne, and stir well.
Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly
before serving.
Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and
thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice

Roasted Ducks with Sausage and Apples (I call it Duck Ville

Platte)
2 or 3 nice picked, whole ducks 3 or 4 cloves garlic
1 lb good smoked sausage Canola oil
1 large apple, cored and diced fine Creole seasoning or salt, red and black
1 medium onion, diced fine peppers
1 cup water or chicken stock

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Procedure
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 sides on 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).
Source: OTIS2

Santa Fe Style Chicken

3 boneless/skinless chicken breasts 1 can corn
1 can black beans shredded Mexican blend cheese
1 can Rotel (regular)

Procedure
Put chicken breast in tin foil. Drain all three cans and pour contents on top of chicken breasts in this order
Rotel/Black beans/Corn
Top with desired amount of cheese
Place in oven at 350 for a little over an hour or until chicken is done/can also be done on the grill. If you are using
and oven place the tin foil wrap in a shallow baking dish to avoid leakage in the oven. Enjoy.
Source: ugasickem

Simple Roasted Chicken From Sean Brock

I did this earlier this week. It is excellent. From "Heritage", the pan sauce is so delectable , it's reason enough to
pull off this dish.

Garlic Confit Kosher salt and pepper

6 cloves garlic 1/2 canola oil
1 tsp sugar Pan Sauce
1 Tbs kosher salt (I used sea salt) 2 cups good chicken stock (I cheated with Better
1 tsp fresh pepper than Bouillon)
2 Tbs EVOO 1 Tbs AP flour
Chicken 1 cup flat leaf parsley, chiffonade cut
Whole chicken, halved Juice of a lemon, plus some zest

Procedure
Make the confit. Heat oven to 400. Make a foil pouch. Add all ingredients, seal and roast 25-30 minutes. Set
aside.
For the chicken, split into halves. Brock removed the wings (I only took off the tips). Season well with salt and
pepper. He also cut out the back bone. I left it on one side.
Heat two iron skillets to smoking point. Add 1/4 cup oil to each. Just as oil smokes, add the chicken, skin down.
Place a heavy skillet over each halve to improve surface contact. Cut fire to med. Sear 5 to 6 minutes. Flip
chickens and pop in the oven. Cook until you hit 155 degrees in the thigh, chicken is well browned, and juices run
clear. His cook time for a 3 pound bird was estimated to be 20+ minutes. My time with a 4.5 pound hormone
blasted behemoth was closer to 35 minutes . Pull , remove bird to a pan to rest.

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For the sauce, combine the cooking juices into one skillet and set aside. Heat the "dry" skillet until it sizzles and
deglaze with half the stock (a cup). Scrape well with a whisk as you bring to a boil and reduce the volume by half,
4 to 5 minutes. Add the remaining stock and set aside.
Place the other skillet on high heat. Whisk in the flour (I used closer to 2 T). Make a brown roux, scraping the
bottom of the pan . Whisk in the stock mixture, gradually. Emulsify the sauce well. Chop the garlic roughly and
add with a bit of the residual oil. Add the lemon juice, zest and parsley, removing it from the heat and pouring up
for service. The sauce should coat the back of a spoon. Check the seasonings, too, though it's likely perfect.
Awesome sauce to be ladled over each serving of chicken.
Source: OTIS2

Smoked Chicken w/ Chili Verde Enchiladas

6 leg quarters, seasoned with Adobo 2 poblanos
seasoning. 3 jalapeños
1.5 lbs tomatillos, quartered 1 cup Mexican style sour cream
1 yellow onion 1 small can diced green chiles
1/2 head garlic peeled

Procedure
Smoke leg quarters until done then pull the meat off the bone. set aside.
Chop up veggies
Toss veggies in Olive Oil and Adobo seasoning
Lay on a foil lined sheet pan and roast @ 400 degrees for 30-40 minutes stirring once.
When done, put all veggies in a sauce pan with a cup of chicken stock and purée with a stick blender
Reduce for 20-30 minutes
Season to Taste
Combine chicken meat, 1 cup Mexican style sour cream and a small can of diced green chiles
Salt and Pepper to taste.
Ladle a 1/2 cup of sauce on bottom of a 9x13 glass baking dish. Just enough to cover the bottom.
Portion about 1/4 cup of chicken mixture in fajita sized flour or corn tortillas and roll. Place in baking dish and
cover with remaining sauce. Cover the enchiladas with 1.5 cups of shredded cheddar cheese. Should make
around 10.
Bake 30 minutes @ 350 covered with foil. Uncover and bake for 15 more minutes.
Eat em up!!
Source: Trout Bandit

Smoked Turkey Hash

Here's a basic guide to our favorite recipe for turkey leftovers. Measurements are guesses since I don't have an
exact recipe.

1 gallon turkey stock 8 nice carrots, quartered and diced(unpeeled)

1/3 cup olive oil 3/4 cup flour
2 med onions, diced 2 cups water or stock
5 stalks celery, diced salt and pepper

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1 bell pepper, diced 1 bunch green onions, minced

4 cloves garlic, minced 4 Tbs fresh minced Italian parsley
4 medium baking potatoes, diced(I don't peel
'em)

Procedure
Sauté the onions, celery and bell pepper in the olive oil until translucent. Add the garlic. Then add the stock and
the potatoes and carrots. I make the stock from the turkey carcass with a few bay leaves added. Bring to a
simmer for 45 minutes. Then mix the flour and 2 cups of water or stock together well and blend into the dish.
Bring to a medium boil and add the diced turkey. Reduce heat and add salt and pepper to tastes..Start with 2 t
salt and 2 t fresh black pepper...adjust as needed. Add green onions and parsley. Cut the heat to very low while
you bake fresh biscuits. Serve in bowls over a crumbled biscuit. It should be the consistency of a fairly thick stew.
Source: OTIS2

Stuffed Venison Loaf

Procedure
Cook down 1 pound of ground deer meat with one or two onions, season to taste.
When my meat is just about cooked I will add the following:
Green salad olives (salad olives are in pieces).
Small can of sliced black olives, drained.
Diced jalapeno and banana peppers to taste.
I add a little Tabasco and Worstershire to my meat.
oz. of cheese of your choice (I like the 3 cheese Mexican blend).
Mix all together real well in the pot, it should get thick once you add the cheese and is very easy to work with.
You will have gotten a pre-made pizza crust from Wal-Mart in the biscuit section made by Pillsbury. Put grease on
the bottom of the cookie sheet.
Lay your pizza crust down on a greased cookie sheet, try to maximize you length and width maintaining good
dough thickness.
Scoop your mixture along the middle of the dough from end to end and wrap the dough around your mixture.
Add Crumbled Feta Cheese before wrapping.
Bake until golden brown, Enjoy
Source: GCHunter

Szechuan Sticky Chicken

1 large orange 2 Tbs oyster sauce
1 Tbs sugar 2 Tbs Spring Roll Sauce (Used Pantai Norasingh, got
1/2 Tbs fish sauce a bottle from Calandro's, though any sweet/chili
Sriracha sauce should work)
2 cloves garlic, minced Canola oil
dash red pepper flake, or better yet, 1/4 of a Seasoning
long red chile (Cayenne or Thai) Salt
2 chicken breasts, cut into thin strips Black pepper

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2 carrots, peeled, cut into 1/8" slices Onion powder

2 stalks celery, cut into 1/8" slices Garlic powder
1 bunch green onions, sliced Dry mustard
1/4 cup chicken stock or broth Ginger
1 Tbs + 2 Tbsp soy sauce

Procedure
Make version of a nuoc cham (Vietnamese dipping sauce): juice the orange and add the sugar, fish sauce, and a
couple of drops (or more) of Siracha. Stir until sugar is dissolved. Set aside.
Place chicken into a bowl and season well with salt, black pepper, onion and garlic powders, dry mustard, and
ginger. Be generous with the ginger and mustard - the chicken should smell like ginger, but not overpowering.
Add 1 Tbsp to the chicken and mix well, just to very lightly wet and blend seasonings. Set aside.
Heat a large, wide non-stick skillet or wok over very high heat for a minute. Add a drizzle of oil, and once oil is
shimmering or smoking, remove pan from heat and add garlic and pepper flake/chili and stir until fragrant, 5-10
seconds. Return pan to heat and add chicken, stirring constantly with a spoon.
When chicken is browned but not cooked all the way through, push chicken to the side, and add carrots, celery,
and green onions. You really want a bit of char on the vegetables; you can add a bit of canola oil after a few
seconds of stir-frying. Stir for 1-2 minutes; vegetables should still have a bit of crunch.
Add chicken stock and 2 Tbsp soy sauce and quickly bring to boil, stirring constantly, until volume is reduced by
half. Add nuoc cham mixture and stir. Once sauce is boiling vigorously, add oyster sauce and Spring Roll sauce,
and stir well to blend. Sauce will immediately thicken; continue boiling vigorously until sauce has reduced slightly
(by 1/4th or so) and is clinging to all ingredients. Make sure to scrape sides and add any stickiness back to the
sauce.
Serve over white rice or with rice noodles.
Recipe Tips
Notes:
* If you're using 1/4 - 1/2 fresh chile, only add Siracha if you like it burning hot.
* If you've never used fish sauce before, lean back when adding the nuoc cham - the smell of quickly boiling fish
sauce and Siracha is pretty potent.
Source: LSUChicageaux

Tavolatim's Turkey
1 1/2 cups kosher salt 2 medium onions, chopped coarsely
1 cup sugar 1 large carrot, chopped coarsely
1 12 lb Turkey (not butterball or self basting), 1 stalk celery, chopped coarsely
neck, wing tips, and giblets reserved. 3 Tbs unsalted butter, melted
cavity fat removed.

Procedure
In large pot, mix 1 1/2 gallons of water with salt and sugar. Add turkey breast side down refrigerate 10 - 12 hours.
Remove turkey from brine solution and rinse with cold water, pat dry.
Preheat oven to 400. Place half the vegetables in turkey cavity. Using kitchen twine, tie legs together (the turkey),
then bring twine around the turkey and tie wings and breast. Scatter the remaining vegetables in pan. Oil V
shaped rack and set in pan. Place turkey on rack and brush with butter. Pour 1 cup of water in pan and roast for
45 min..
Baste turkey with pan juices and add 1 more cup of water to pan. Roast the turkey for 1 hour and 45 min. basting
every 30 min. and adding 1/2 cup water to pan as needed. Rotate turkey 1/4 turn every time you baste. Turkey is

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done when thermometer reads 170 on inner thigh. Transfer to carving board and cover loosely with foil, let stand
for 20 to 30 min.. Reserve pan juices for gravy.
Source: Gris Gris

TreeDawg's Sauce Picante

This is the real deal!!!!!!!!!!

10 lbs meat cut stew size.(Alligator, Venison or 24 oz Tomato Paste.

Turtle) 12 oz Tomato Sauce.
2 lbs Smoked Hot Sausage or Andouille diced. 4 cups Burgundy.
9 Yellow Onions chopped. 1/2 cup Lea & Perrins.
4 Bell Peppers chopped. 2 tsp Sugar.
1 bunch Celery chopped. 1 cup Oil.
9 cloves Garlic chopped. 1 cup Flour.
2 bunches Green Onion chopped. 1 gallon Water.
1 box Fresh Mushrooms sliced. 5 gallon Black Iron Pot.
2 lbs Real Salted Butter. 1 Black Iron Skillet.
4 cans Rotel.

Procedure
Brown seasoned meat, in melted Butter, in Pot.
Brown Sausage in Skillet at same time.
Remove Meat and Sauté Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion
for Garnish.
Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux.
Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
Add Tomato Sauce, Paste, Rotel and Sugar to Sautéed Veggies. Cook until blended well then add Roux. Cook
until blended well again.
Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
Add Meat and Sausage back to pot. Add Water if needed, enough to cover meat well. Bring Back to boil, reduce
heat and start spooning off excess grease. Stir often and deep to keep from sticking.
Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning
as needed.
Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
Recipe Tips
That recipe is big but still great when reduced. Just don't hurry it.

Tuss' Jerk Chicken

Best jerk chicken recipe I have ever made:

1 Tbs ground allspice 1/4 cup soy sauce

1 Tbs dried leaf thyme 3/4 cup white vinegar
1 1/2 tsp black pepper 1/2 cup orange juice
1 1/2 tsp ground sage 1/4 cup fresh lime juice

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3/4 tsp ground nutmeg 3 Scotch Bonnet (or habanero) pepper, I de-
3/4 tsp ground cinnamon seed all but one
2 Tbs salt 1 cup finely chopped white onion
2 Tbs garlic powder 3 green onions, finely chopped
1 Tbs brown sugar 4 chicken thighs
1/4 cup olive oil

Procedure
In blender, combine all ingredients (besides the chicken of course) blend until mostly smooth. I doubled all
ingredients because I did 8 chicken thighs instead of the 4 called out in this recipe.
Cover chicken with marinade in gallon freezer bag and marinade at least 1 hour (overnight is best). Reserve
remaining marinade as a dipping sauce. Grill chicken to your liking, marinating every so often.
Source: muttenstein

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.

2 lbsVenison steak, sliced in 1/4 in slices 2 or 3 cloves garlic, crushed

seasoned flour 1 lb nice mushrooms sliced(baby bellas or
3 Tbs butter restaurant mix)
3 Tbs EVOO 1/2 cup or so heavy cream
1.5 cups beef stock minced parsley and/or green onion
1.5 cups dry Marsala wine pasta
parmesan region cheese

Procedure
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 sauté' over med heat until both sides are browned. Do
not overcook and once browned, remove from the pan. Add the garlic and the mushrooms, briefly sauté', 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 to adjust 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.
Source: OTIS2

Yankee Chicken and Rice Casserole

You can use any condensed Cream Of soups. (i.e. Celery, Mushroom, Broccoli, Chicken, etc)

4 cleaned chicken breasts 1 tsp Salt

2 cans Cream of ______ Condensed Soup 1/2 cup chopped celery
1 cup long grain rice

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Procedure
In a 13x9 Pyrex dish, spread the soups around the base and add 1 1/2 cans of water. Now add the rice, chopped
celery and salt and make sure it's spread throughout the dish. Lay the chicken breasts to on top of the mixture
and cover dish with foil. Bake at 350 degrees for 1 hour.
Note: You can use any condensed Cream Of soups. (i.e. Celery, Mushroom, Broccoli, Chicken, etc)
Source: yankeeundercover

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Salads and Salad Dressings

Avocado and Tomato Salad For Summer

2 avocados, diced 3 Tbs seasoned rice vinegar
1 medium fresh tomato, diced 2 Tbs EVOO
3 Tbs minced sweet onion 1/4 tsp each good salt and fresh black pepper

Procedure
Mix well and chill for 15 minutes.
Excellent
Source: OTIS2

Bacon Vinaigrette Salad Dressing

I hate grocery store salad dressings and I am always looking for good dressing recipes. Here is one that I really
like and modified from Food & Wine Magazine:

3 strips thickly sliced lean bacon, cut into 1/4-inch 2 Tbs sherry vinegar
strips 1 Tbs Creole mustard
2 Tbs extra-virgin olive oil 1 tsp chopped thyme
1 shallot, minced

Procedure
In a large skillet, cook the bacon in the olive oil over moderately high heat until browned and crisp, about 6
minutes. Remove from the heat and stir in the shallot, vinegar, mustard and thyme.
Scrape the dressing into a large bowl and season with salt and pepper if desired. I prefer baby spinach leaves but
add whatever lettuce you like to the dressing and toss well. I like to add mild shredded cheddar cheese, diced
tomatoes, and bacon bits to this salad.
Source: iluvdatiger

Barefoot Contessa's Chinese Chicken Salad

This is a great Chinese chicken salad recipe.

8 chicken breast halves (bone in, skin on) 1/4 cup good apple cider vinegar
olive oil 1/3 cup soy sauce
kosher salt 3 Tbs dark sesame oil
fresh ground black pepper 1 Tbs honey
1 lb asparagus, ends removed, cut into thirds 2 cloves garlic, minced
diagonally 1 tsp peeled grated fresh ginger
2 red bell peppers, cored and seeded 1 Tbs sesame seed, toasted
4 scallions, sliced diagonally (white and green 1/2 cup smooth peanut butter
parts)

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2 Tbs sesame seeds, toasted 4 tsp kosher salt

For the Dressing 1 tsp fresh ground black pepper
1 cup vegetable oil

Procedure
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 2 minutes, until crisp-tender.
Plunge into ice water to stop the cooking.
Drain.
Cut the peppers into strips about the size of the asparagus pieces.
Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
Add the scallions and sesame seeds and season to taste.
Serve cold or at room temperature.
Recipe Tips
I like to put unsalted peanuts in the food processor, chop and sprinkle over the individual salads.. looks good on
the plate.
Source: bdevill

Blue Rose Dressing

This recipe shared with me by Joanie Ferrara at the Blue Rose Restaurant in Pass Christian, Ms.

1/2 cup Creole mustard 16 oz raspberry vinegar

1/2 cup honey 1/4 cup cream de Cassis liqueur
1 cup salad oil

Procedure
In large bowl, mix together mustard, honey, vinegar, and liqueur by whisking constantly. While whisking, pour oil
in thin stream to incorporate into mixture.
Serve over mixed greens with toasted pecans and crumbled blue cheese

Broccoli Slaw
This recipe will make a very large portion but is a crowd favorite side dish.

3 lbs Broccoli Florets, minced in a food processor 1 cup shredded cheddar cheese
3/4 cup mayo 1 cup honey roasted peanuts
3/4 cup honey

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Procedure
Mix all ingredients in large bowl and serve cold.
Source: Chicageaux14

Chicken Ramen Salad

4 pkgs chicken flavored ramen noodles 1/2 cup green bell pepper, diced
1 cup diced celery 1 cup mayonnaise
1 cup soy beans (edamame) 1 tsp wasabi paste
1/2 cup red onion, diced

Procedure
Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, soy beans, red onion and bell pepper.
Prepare the dressing by whisking together the mayonnaise, wasabi paste and 2 packets of the ramen noodle
seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Source: niknik

Cole Slaw
I'm going to share my cole slaw recipe. I'm not a fan of the slaw, but this stuff is freakin delicious!

Dressing: Optional: 1 teaspoon liquid smoke

1 ½ Tbs minced garlic Coleslaw:
1 cup mayonnaise 15 cups (2 bags) shredded cabbage
1/3 cup yellow mustard 1 ½ cups finely chopped yellow onions
¼ cup creamy horseradish sauce ¾ cup finely chopped green bell pepper
3 ½ Tbs sugar 1 bunch green onions, diced
1 Tbs black pepper 2 cups coleslaw dressing
2 Tbs finely chopped fresh basil
1/2 tsp rubbed sage
Source: jeepfreak

Cousin's Creole Tomato Salad Dressing 1

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".
This is the original recipe.

4 cups mayonnaise 1/2 cup peeled garlic cloves

3/4 cup chopped tomato 1 Tbs black pepper

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Procedure
Put all ingredients in a food processor and process until smooth.
Source: Stadium Rat

Cousin's Creole Tomato Salad Dressing 2

Since the fools at Brooshire's on 165 never restocked, I took a stab at making my own. Rat has another version in
the Recipe Book which I'm certain is good. This turned out well, too.

1 large egg 1/2 tsp lemon juice

1/4 cup canola oil 1 tsp fresh black pepper
1 1/4 cups olive oil 1/2 tsp Tony's
1/4 cup peeled garlic cloves 1/3 cup chopped tomato.
1 Tbs cider vinegar

Procedure
Add the egg to the food processor and run for 15 seconds. Add the garlic and run 15 seconds more. Then slowly
drizzle in all of the oil in a very slow, steady stream. Then add the lemon juice, vinegar and seasonings and go
another 10 to 15 seconds. Add 1/3 cup chopped tomato and run until incorporated. Adjust seasoning if needed.
Source: OTIS2

Domenica's Shaved Brussels Sprout Salad

4 cups shaved Brussels sprouts, raw 2-inch sprig rosemary
1 cup toasted almonds 2 tsp kosher salt
1/2 cup fresh dill, chopped Mustard Vinaigrette
Salt to taste 1/2 cup Creole mustard (you may substitute whole
1 cup pickled raisins (recipe below) grain mustard)
1/2 cup mustard vinaigrette (recipe below) 1/4 cup Dijon mustard
Pickled Raisins 1 Tbs thyme
4 tsp yellow and brown mustard seeds 1 Tbs dill
1 cup sugar 1 Tbs cilantro
3 Tbs rice wine vinegar 2 Tbs sugar
3 Tbs white wine vinegar 2 cups olive oil
1 tsp crushed red chili flakes Salt to taste
2 bay leaves 1 cup rice wine vinegar
10 oz golden raisins
2 tsp thyme

Procedure

Pickled Raisins:
Heat mustard seeds in a dry skillet on medium heat. Remove from heat once the seeds start to pop,
approximately 2 minutes. Combine the toasted mustard seeds, 1 cup water and the rest of the ingredients in a

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small non-aluminum pan. Bring to a boil, then turn heat to low. Simmer 6-8 minutes until liquid has reduced by
half. Let cool and store in the refrigerator.

Mustard Vinaigrette:
Combine all ingredients in a mixing bowl and whip together.

Brussels Sprout Salad:

Toss all ingredients for the salad and pickled raisins together, toss with the vinaigrette and serve immediately.
Source: Gris Gris

German Style Coleslaw

1 head cabbage (sliced thin) 1/2 cup canola oil
1 large red onion, sliced thin 1/2 cup sugar
1 cup cider vinegar 1 Tbs Tony's, or salt, red and black pepper to taste

Procedure
Heat the last four ingredients in a sauce pan to a low boil. Pour over the cabbage and onion, tossing with tongs.
Once cooled, refrigerate for two hours or more. It's better the next day but good any time. Turn it a time or two to
insure the dressing marinates the salad well.
Source: OTIS2

Gris Gris' Cornbread Salad

This is the one I use because it was made exactly like this when I first tasted it and didn't know what was in it. I
was shocked when I was given the recipe. I do like to use fresh corn in the summer and that's usually when I
make because the tomatoes are so good.

1 pkg Martha White cornbread mix* 2 chopped tomatoes

1 pkg Martha White Mexican cornbread mix* 1 cup whole kernel canned corn, drained( can use
1 bunch bunch chopped green onions fresh cooked, cut from the cob)
1 cup chopped celery 2 cup Miracle Whip (do not substitute)
1 cup chopped green pepper

Procedure
Prepare cornbread as directed, cool and crumble. *I'm not sure it matters much what cornbread mix or recipe you
use, except that a somewhat sweet cornbread is probably preferable. I don't use MW mix, except for this recipe. I
don't notice much of a flavor difference in the Mexican mix. All I know is that the salad tastes great when using
these mixes, but could taste just as good with something else.
Add the vegetables and Miracle Whip to the crumbled cornbread and mix:
Refrigerate for one day before serving for the best flavor. Great side for fried chicken or pork chops.
Recipe Tips
Variation:
Make a double recipe of buttermilk cornbread, crumble it, and add, green onions, chopped boiled eggs, pepper
jack cheese, whole kernel corn, diced celery, chopped pimiento, celery seed, salt & pepper, a little red pepper, &

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crumbled bacon, then mix in buttermilk ranch dressing. I like it at room temp., but it's good refrigerated, also. It's
very good with greens.
Source: Gris Gris

Kajungee's Cucumber Mint Salad

1 large cucumber 1 tsp sugar
1 small onion, chopped fine 1/2 tsp salt
1 Tbs fresh mint, chopped 1/2 tsp lemon pepper seasoning
1/4 cup white wine vinegar

Procedure
Peel cucumber and chop into 1/4-inch cubes.
Combine all ingredients in bowl and mix.
Source: Kajungee

Lemon Vinaigrette Salad Dressing

Super light diet salad dressing recipe:

1 tsp Dijon mustard (I use Creole mustard) Coarse salt and freshly ground pepper
2 Tbs plus 1 1/2 teaspoons freshly squeezed lemon 6 Tbs extra-virgin olive oil
juice

Procedure
Combine mustard and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to
combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and
uniform in color.
I like to use parmesan cheese and romaine lettuce with this dressing.
Source: iluvdatiger

LSUBall's Blue Cheese Slaw

Suggestion by Trout Bandit : add bacon.

Head cabbage chopped (or buy the packs) Few big globs of Hellman's mayo
Head Red cabbage chopped Thing of good blue cheese crumbles
5 Chopped up boiled eggs Salt and or Tony's
3 chopped up bunches of green onions Shitload of cracked black pepper
Banana pepper liquid (vinegar)
Source: LSUball's

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Macaroni Salad w/Chicken

2 cups cooked elbow macaroni 1/8 cup chopped onion
1 cup whole kernel corn 1 cup mayonnaise
2 cup cubed cooked chicken 1/2 cup yellow mustard
1/2 cup sliced celery 1 tsp salt
3 hard-boiled eggs, chopped 1/2 tsp pepper
1/4 cup chopped green pepper

Procedure
Mix all remaining ingredients and enjoy
Source: oompaw

Macaroni Salad with Chicken

2 cups cooked elbow macaroni 1/8 cup chopped onion
1 cup whole kernel corn 1 cup mayonnaise
2 cup cubed cooked chicken 1/2 cup yellow mustard
1/2 cup sliced celery 1 tsp salt
3 hard-boiled eggs, chopped 1/2 tsp pepper
1/4 cup chopped green pepper

Procedure
Mix all remaining ingredients and enjoy

Nice Summer Salad

I ripped this off from Sage recently. Great summer flavors.

Procedure
It's a Compressed Water Mellon and Arugula Salad. Cut the melon pieces into 4 inch long spears about 1.5
inches thick. Sprinkle with a bit of Seasoned Rice Wine vinegar and vacuum seal them. Place in the fridge for a
few hours.
When you're ready to serve, arrange three spears on a plate, mound some baby arugula on top, and sprinkle with
a Stilton or Maytag cheese you've crumbled. Garnish with a handful of roasted Spanish peanuts. Dress with
EVOO and some of the rice vinegar and a grind of fresh pepper.

Nikinik's Blue Cheese & Cilantro Slaw

This is MUCH better if you make it a day ahead to give the flavors time to marry.

2 packages shredded cole slaw 3 Tbs honey

1 bunch cilantro chopped Salt to taste
6 to 10 Tbs mayo Cracked black pepper to taste

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6 Tbs apple cider vinegar 1 cup crumbled blue cheese

2 packets Splenda (or you can use real
sugar)

Procedure
Combine all ingredients in a large mixing bowl except the cheese. Make sure that all the mayo and the vinegar
combine evenly. I use my hands. The amount of mayo is according to taste and consistency desired.
Fold in the blue cheese.
Salt and pepper to taste.
Source: Niknik

Orzo Salad
SALAD 3 Tbs fresh lemon juice
1 1/2 cup orzo 1/2 cup chopped fresh parsley
1/4 cup olive oil 4 green onions, sliced, (green and white parts)
9 oz frozen artichoke hearts (have used packed DRESSING
in water as well.) 1 egg yolk
1/2 cup chicken broth 2 Tbs white wine vinegar
1/4 lb prosciutto, silvered (pancetta or a thin 2 tsp Dijon mustard
sliced good quality ham might work as a 1/2 cup olive oil
substitute, but prefer the prosciutto)
salt and pepper to taste
1/2 cup grated parmesan cheese
4 fresh basil leaves, chopped

Procedure
To prepare salad: In a medium saucepan, cook orzo in boiling salted water for 7-10 minutes to al dente stage.
Drain, rinse with cold water and drain again. Toss with 1/4 cup olive oil and set aside. In a small saucepan,
simmer artichoke hearts in chicken broth for 6-8 minutes until tender. Drain, slice hearts and add to orzo. Mix in
prosciutto, parm. cheese, lemon juice, parsley and onions. Toss with dressing and chill at least 4 hours before
serving. To serve, mix well and garnish with chopped fresh basil.
To prepare dressing: Whisk together all ingredients and season to taste.
Servings: 6
Recipe Tips
** Can be prepared 1-2 days in advance.
Source: Gris Gris

Otis' Creole Blue Cheese Vinaigrette

8 oz, more or less, good Bleu cheese, 1 Tbs sugar(maybe more, to taste)
crumbled 1/2 tsp fresh black pepper
1 cup Canola oil 1 Tbs paprika
1/2 cup white vinegar
1/2 Tbs Tony's

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Procedure
Mix all together and adjust seasonings to taste. Ideally, it's a spicy/sweet combo. Let it stand for 30 minutes or
more if possible. The above measurements are guesses since I make this by taste, not written down instructions.
Source: OTIS2

Tim's Pea Salad

1 cup celery, chopped 1 tspdill
1 cup green onion, sliced 1 tspbasil
1 cup sliced almonds, roasted 1 tsporegano leaves
1 cup pecans, roasted salt and pepper
1 lb bacon, crumbled 3 10 oz packages frozen peas , rinsed and drained
4 Tbs mayonnaise 1 cup Swiss cheese, shredded
4 Tbs sour cream 1 cup cheddar cheese, shredded

Procedure
Toss all ingredients together while peas are still frozen. Refrigerate for at least 1 hour.
Serve in dish lined with lettuce leaves.
Source: tavolatim

Universal Potato Salad Recipe

There is not a single potato salad recipe that suits everyone. Use sweet or dill pickles as you prefer. Don't use
mayo or onions if you don't want to. So here is the basic recipe:

Per 10 Servings You Need 1 cup onion: Texas sweets, scallions, white or yellow
8 medium cooked potatoes (1/2 the size of a onions, or a combination.
man's fist) 1 Tbs brown mustard with 1 teaspoon liquid crab boil,
4 eggs plus 1 teaspoon hot sauce.
3 stalks chopped celery 1 cup freshly fried, hot and crumbled bacon.
3 Tbs mayonnaise
Optional additions:
3 pickles - dill, sweet or both.

Procedure
Try hard-cooking the eggs for five minutes so the centers are a little "squishy" in the middle, which brings out
more taste and means less mayonnaise IS needed.
Mix potatoes, eggs celery and mayo together. This is your foundation.
Add optional ingredients as desired and mix well. If you have time, make a day ahead so the flavors can meld.
Source: Stadium Rat

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Sauces, Condiments and Relishes

Aji (a type of salsa)

This is a good alternative if you are having trouble finding tomatoes and want to make homemade salsa.

1 Tbs olive oil 2 small green peppers chopped

1/2 cup white onion minced 1/2 cup cilantro minced
2 cloves garlic minced 1 Serrano chili pepper finely minced
2 Roma tomatoes chopped 1/2 Lime

Procedure
Sautee onion & garlic until tender. Remove from heat. Stir in tomatoes, peppers, cilantro and chili peppers.
Squeeze the juice of 1/2 of the lime over the mixture. Stir until mixed. Let it stand for at least 2 hours stirring
occasionally. Afterwards, cover & refrigerate until you are ready to serve.
I served it the other night with Carne Asada and Cojito cheese on the side and it was a great meal.

Andouille's Favorite BBQ sauce

You'll grill something just as an excuse to use this sauce. I make a double batch in the spring, depending on how
many people talk me out of a bottle, it lasts me all summer.

1 Large onion minced 2 Tbs Rice vinegar or cider vinegar

1 clove garlic 2 Tbs Dijon mustard
1 tsp Chili powder 1 tsp Tabasco
½ tsp Cayenne 3 Tbs L&P
1 tsp Black pepper ¼ cup Cane syrup or honey or molasses
1 cup Ketchup 1 beer
2 Tbs Oil

Procedure
Heat the oil and sauté the onion, when soft add the dry spices and heat till they bloom, about 2 minutes. Then add
wet ingredients and simmer till you get the right consistency, about an hour. Let cool, then pass through a sieve to
remove the onion pieces, store in squeeze bottle.
Source: andouille

Basic Sauce Piquante Recipe

2 Onions, Diced 3 Green Onion Heads, Diced
2 Stalks Celery, Diced 1 Can Whole Tomatoes
1 Bell pepper, Diced 1 Small Can Tomato Paste
1/2 Lemon (pulp and zest), diced 1 Can Rotel Tomato and Peppers

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Procedure
Start by making a roux. When roux is ready throw in the onions for about 4 minutes. Then throw in can of whole
tomatoes, tomato paste, and Rotel, celery, bell pepper, lemon. Cook for 30 minutes on medium heat, stirring
occasionally. Once oil from roux starts to rise to the top, taste for seasoning, adding red pepper and salt if
needed, and add some water depending on desired thickness. Cook for another 45-60 minutes. Then add your
meat and cook for 20 minutes.
If using seafood, add a little more seasoning
If using poultry, be sure to cut into small pieces and brown before adding to pot.
Just before serving, throw in diced green onions and 2 tablespoons of Worcestershire sauce
Of course, serve with rice
Servings: 6
Source: Heady Murphy

Beurre Maitre'd
This is a nice compound butter for use on meat at plating

4 Tbs soft unsalted Butter 1/2 Tbs Lemon Juice

2 Tbs finely chopped flat parsley pinch of salt
1/8 tsp black pepper

Procedure
Add all ingredients to soft butter in a dish, mix and portion for service.
Use a #40 scoop (40 scoops per quart) to portion, if you have one. This makes a nice portion for a steak or fish
portion.
Chill in refrigerator after portioning to solidify and to allow flavors to meld.
Stores fine in freezer, wrapped in plastic wrap.
Source: MeridianDog

Carolina Mustard BBQ Sauce:

½ cup French’s Mustard 3 tsp hot sauce
½ cup Apple Cider Vinegar 1 1/5 Tbs ground mustard powder
½ tsp salt pinch brown sugar
3 Tbs Worchester sauce 2 Tbs butter

Chili Gravy
1/4 cup lard or vegetable oil 2 tsp ground cumin
1/4 cup all-purpose flour 1/2 tsp dried oregano
1/2 tsp black pepper 2 Tbs chili power
1 tsp kosher salt 2 cups chicken stock

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1 tsp powdered garlic

Procedure
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook
for 1 minute, constantly stirring and blending ingredients.
Add stock, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes.
Optional:
Add water or stock to adjust the thickness.
Brown 1 lb. of ground meat and half of one onion (diced) seasoned with salt and pepper ( I use Ball’s seasoning
blend in mine).
Source: Lake Vegas Tiger

Chili Gravy for Enchiladas

1/4 cup lard or vegetable oil 2 tsp ground cumin
1/4 cup all-purpose flour 1/2 tsp dried oregano
1/2 tsp black pepper 2 Tbs chili power
1 tsp kosher salt 2 cups beef broth, chicken broth or water
1 tsp powdered garlic

Procedure
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it
makes a light brown roux.
Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook
for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce
thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Author: HomesickTexan.com
Source: Stadium Rat

Chow Chow
30 green tomatoes 1 pint white vinegar
10 banana pepers 1 pint apple cider vinegar
8 green bell peppers 2 Tbs dry mustard
8 red bell peppers 1.5 Tbs cinnamon
8 jalapeno peppers 1.5 Tbs allspice
5 large yellow onions 5 bay leaves
----------------------- 2 cups Sugar
3 Tbs pickling salt or Kosher salt

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Procedure
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the
onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a
bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring
frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill
your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints
last year.
Source: LSUballs

Cocktail Sauce
Goes great with all kinds of boiled or fried seafood, as well as raw fosters...or even just a nice, crisp saltine.

12 oz catsup 2 oz lemon juice

12 oz chili sauce( can be found in the sauce section 1 Tbs Wohrchestersire sauce
of the grocery) 1 tsp of your favorite Creole/Cajun seasoning
5 oz horseradish ( best if you make your own)

Procedure
Mix , taste test and serve. You can cut back a bit on the horseradish if you need.
Fine dicing 2 T of celery is also a good touch.
Source: OTIS2

Corn Dogs
1 cup pancake mix 8 wieners
2/3 cup water 1 Tbs sugar
2 Tbs cornmeal 8 wooden skewers

Procedure
Combine pancake mix, cornmeal, sugar and water. Beat until smooth. Let stand 10 minutes to thicken. Dip
wieners in batter to coat. Heat oil 1-inch deep in skillet. Fry coated wieners in hot oil a few at a time, for 2 to 3
minutes or until crisp and brown. Drain. Insert wooden skewer in one end. Yield: 4 servings.

Corn Salsa
¾ cup green bell pepper, chopped ½ tsp salt
¾ cup red bell pepper, chopped 2 tsp minced garlic
½ large onion, chopped 1/2 tsp black powder
1 large tomato, chopped ½ tsp chili powder
15 oz whole kernel corn, drained 1/4 tsp cumin
1 can Rotel diced tomatoes w/green chilies 1 Tbs lime juice

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1 Tbs parsley flakes

Procedure
Mix all ingredients together very well in large bowl. Cover and chill in refrigerator about 3 hours. Serve with tortilla
chips.
Source: oompaw

Crystal Hot Sauce Beurre Blanc

5 oz Crystal Hot Sauce 2 oz Heavy Cream
pinch Garlic 1 1/2 lb Butter
pinch Shallot

Procedure
Sauté garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and
reduce again by 50%. Slowly whip in softened butter a little at a time.
Source: Gris Gris

Dad’s Homemade BBQ Sauce

8 slices bacon, cut into small pieces 2 Tbs fresh cilantro, chopped
1 Large onion, cut into small dice 36 oz chili sauce
1 Large green bell pepper, cut into small dice 1 small can tomato paste
2 cans diced tomatoes 1 cup brown sugar
1 Tbs garlic powder 4 Tbs chili powder
24 oz apple cider vinegar 12 oz honey

Procedure
Fry bacon for 3-4 minutes, then add onions and peppers and sauté 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.

Garlic, Basil, and Tomato Mayonnaise

Easy and delicious.

1 large egg 1 cup olive oil

2 cloves garlic 3 fresh basil leaves
5 grinds black pepper 1 tsp lemon juice
3 cherry tomatoes

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Procedure
In a micro food processor, add the egg, garlic and pepper. Beat it like a bad dog for 30 seconds or more. Stop
and the tomatoes.
Then drizzle the oil in slowly with the motor running until all the oil is incorporated.
Lastly, add the basil and lemon juice. Run for 10 seconds. Very good.
Source: OTIS2

Gris Gris' Grandmother's Tomato Catsup

8 qts tomatoes 1 tsp mace
5 large onions 1 tsp allspice
4 cloves garlic 1 tsp cinnamon
3 Tbs salt 1 tsp cloves
1 tsp mustard (my note-assume this is dry 1 tumbler of sugar (I use a glass)
mustard) 1 quart vinegar
1 tsp cayenne pepper
1 tsp black pepper

Procedure
Slice (peeled) tomatoes (I do not peel them). I put onion, salt, sugar, vinegar, and garlic all in at once and let
simmer for several hours. ( I mince the onion and garlic fine.) (Do not heap black pepper spoon if it is fresh and
strong.)
When tomatoes etc... have cooked a long time slowly, I run this through a sieve. I place juice in a crock; after it
has cooled, I put in the refrigerator and then finish making it the next day. (Too much work for one day.)
Several days after I take out juice and make a bag and sew the spices and pepper, etc... in this bag. Then place
bag in juice and let simmer until it has cooked to the right consistency.
Use only 1 quart of red vinegar. I find 1 1/2 quarts is too much.
Source: Gris Gris

Homemade Mayonnaise
Simple and great.

Procedure
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,2 1 cup Canola oil. Gonna be killer on
my oyster poboy.
Source: OTIS2

Homemade Red Gravy

Gravy made with homegrown Black Prince, Black Krim, Pink Lady, Better Bush. Belgium Giant. Cherokee Purple
& Mortgage Lifter tomatoes......wish my San Marzano were ripe enough.....damn it's really good.

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15 assorted tomatoes (diced) kept the seeds, 10 cloves garlic

liquid & all pulp Extra Virgin Olive Oil
3 white onions (rough cut) 3/4 cup Chianti
1 red bell pepper (diced) Dried Basil
2 green bell peppers(diced) Dried Oregano
1/2 Tbs Celery Salt Fresh Rosemary
Kosher Salt Fresh Thyme
Fresh Ground Black Pepper Fresh Basil
Granulated Garlic 1 Tbs Sugar
Onion Powder

Procedure
Sautéed onion in EVOO till slightly caramelized seasoned with salt & pepper. Added bell peppers and cooked
down till soft....added garlic and cooked for 10-12 minutes. Added the granulated garlic, onion powder, celery salt,
dried basil & oregano along with the wine. Added the tomatoes and cooked for a couple of hours until broken
down.
Re-seasoned to taste with salt, black pepper. Added the fresh basil, rosemary & thyme. Added the sugar & let
simmer for another 30 minutes. Wish I'd of had a stick or immersion blender to smooth it out.
Source: BooDreaux

Kajungee's Sauce for Fish

4 Tbs butter 1 tsp lemon zest
1 small clove garlic, finely minced 2 tsp capers, drained and rinsed, chopped
2 Tbs lemon juice 1 tsp fresh chopped parsley

Procedure
In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir
in parsley. Remove from heat.
Source: Kajungee

Manchamantel Sauce
Manchamantel Sauce is a great sauce for you Latin lovers Literally, manchamantel means "tablecloth stainer".
This sauce, with its red chile, is likely to stain a few palates along the way! It is a classic fruit-and-chile sauce from
Central Mexico that goes wonderfully well with pork and shrimp dishes. Its natural sweetness, hotness, form and
texture is akin to an old-style Cantonese sweet-and-sour sauce. While this recipe contains bananas and
pineapple, other combinations of ripe fruit such as apples and peaches can also be used. IF YOU CANNOT GET
CANELA, which is the form of cinnamon commonly used in Mexico, ordinary cinnamon can be substituted, but cut
the amount in half.

1/2 cup whole dried Ancho chiles 3 Tbs canola (or 1-1/2 tablespoons cinnamon)
2 quarts water 1 Tbs cider vinegar
1/2 lb Roma tomatoes pinch of ground clove
2 cloves garlic, roasted and peeled 1/4 tsp ground allspice

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1-3/4 cups fresh pineapple, diced 2 tsp salt

1/2 lb ripe bananas 1 Tbs piloncillo or brown sugar
1 large green apple, peeled, cored and 3 Tbs peanut oil or lard
chopped

Procedure
Remove stems and seeds from chiles. With a comal or black iron skillet, roast chiles for 5 minutes. Shake once or
twice and do not allow to blacken. Add to the water in a covered pan and simmer on very low heat for 30 minutes
to rehydrate. Place chiles, tomatoes and remaining ingredients in a blender or food processor and purée. If
necessary, add a little of the soaking liquid. Taste the chile water first; if it is not bitter, use it, otherwise add plain
water.
Add oil or lard to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 4 minutes,
stirring constantly.
Source: tavolatim

Raising Cane’s Sauce

This is a recipe I collected off the internet a while back (it might have come from TD, I'm not sure). The person
claimed to have worked at Cane's. FWIW, it tastes good - I don't eat at Cane's, so I don't know if it's the same as
the restaurants. "One of the reasons that everyone claims that every recipe they try is not quite it is that they
make the sauce then eat it. Cane's won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS
Cane's Sauce!"

3/4 cup Mayo 1/2 tsp Black Pepper

1/4 cup Ketchup 1/2 tsp Garlic powder
5 tsp Worcestershire sauce

Procedure
Mix all ingredients.
Recipe Tips
Original recipe amounts:
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate)
Source: Stadium Rat

Raspberry Pepper Sauce

Great sauce to be spooned over sliced turkey or pork loins as a gravy.

1 cup raspberry preserves 2 Tbs bourbon

1/2 cup ketchup 1 tsp crushed red pepper flakes (more or less
1/2 cup apple juice depending on how spicy you want it)
1 Tbs soy sauce

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Procedure
Combine ingredients in saucepan bring to simmer and cook until preserves melt.
Source: theenimy

Red Gravy Enchiladas

Corn Tortillas. Doesn't matter how many or 6 cloves Garlic, Minced
what size, you just need them 1 quart Chicken Stock
1 lb Cheddar Cheese, grated Vegetable Oil
1 lb ground beef, preferably a fattier(non lean) 2.5 tsp Ground Cumin
pound 0.5 tsp Ground Black Pepper
4 oz ground red chile powder(I use New Mexico, 2 tsp Salt
California and Arbol)
3 Tbs Flour
2 cups Diced Onions

Procedure
First things first brown the ground beef. You want to use a fattier pound of meat because you need the drippings.
After the ground beef is browned drain it and put the beef aside, meanwhile take 3 TBSP of the drippings and put
it into a skillet or pan. Add the onions and sauté until they become a clear color, then add the garlic and sauté for
another 45 seconds or so until it becomes fragrant.
Once this is done remove the skillet and combine the contents of the skillet into a blender or food processor with
the chile powder cumin, salt, black pepper, and about a cup of the chicken stock. Blend it for a couple minutes
until it’s all blended and smooth. For this recipe I used about 1/3 of a cup of chile powder. In the past I have gone
as high 1/2 cup, but realize the more chile powder, the hotter it is. I wasn't quite in the mood for a hotter version
so I scaled it down but feel free to go higher.
Once it’s all blended heat 3 TBSP of oil over medium heat in a skillet. When hot add 3 TBSP of flour and make a
roux, stirring constantly until it’s a golden brown color, like the color of a peanut. If you want thinner sauce you can
go with 2 TBSP but I like it a bit thicker. Once the roux is the right color add the chile mixture from the blender and
stir in the rest of the chicken stock and ground beef. Bring it to a boil, then reduce heat and simmer for 30 minutes
or so. While it simmers it should become thicker, like a gravy.
While it simmers heat enough oil in a skillet to cover the base and cover a tortilla. This is an important step. Make
sure the oil is hot enough. I recommend a high-medium heat, not quite high, but well past medium. 375-400
degrees or so. Once the oil reaches the temperature, fry corn tortillas one at a time. About 10 seconds per side.
You want the tortilla to fry long enough to become firm and crisp, but not too long to where it’s basically a tortilla
chip. Be patient and wait for the oil to be hot enough before frying so this happens. If the oil isn’t hot enough they
will be soggy no matter how long you fry. Place the fried tortillas on paper towels to dry.
Preheat the oven to 375. Once the sauce is done simmering, remove from heat. Take a fried corn tortilla and dip it
in the sauce, covering both sides. Then put it on a plate, add chopped onion and shredded cheese in the middle.
Then roll it up and place it into a baking dish.
Once the dish is full spoon the rest of the sauce on top of the enchiladas. You can add all the sauce, or just some,
it’s up to you. Whatever cheese and onion didn't make it into the tortillas, also sprinkle on top.
Bake for about 15 minutes at 375.
Put the baking dish on a wire rack and cool for 10-15 minutes. Use a spatula to remove the enchiladas from the
dish and put onto a plate. Serve with rice and beans.
Recipe Tips
(NOTE: You can do it long way and personally depod and deseed and bake and grind dried chile peppers to
make your own powder, which I have done before. But I don't do it anymore because I don't see the point when I
can buy packets of the chile powder from New Mexico, Arbol, and California chiles off the shelf. Here is my red

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chile powder blended stash of New Mexico/Arbol/California chiles that came in packets off the shelf, for like $1.00
per 2 oz. at Fred Meyer AKA Kroger)
Source: goldennugget

Roasted Red Pepper Coulis

½ oz olive oil 3 or 4 oz white wine
3 large red bell peppers, roasted, peeled and 6 oz veg or chick stock
small diced Salt and white pepper to taste.
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use
shallot in place of the onion and garlic)

Procedure
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
If you want a creamier version, add a little cream. This is the healthier version.
Source: Gris Gris

Salsa
2 Ancho dried peppers 1 tsp cumin
3 or 4 chipotle dried pepper 1 tsp white pepper
1 Pasilla dried pepper 1 tsp Mexican oregano
2 tomatillos 1/2 tsp black pepper
6 roma tomatoes 3 cloves whole peeled garlic
1/2 coarse chopped yellow onion 1/2 cup of the water you boiled the dried peppers
1/2 cup fresh cilantro in.

Procedure
Remove seeds from peppers.
Toast dried peppers in a dry skillet for about 5 minutes
Put toasted peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes
Toast tomatoes (both types)and chopped onions in the dry skillet for 15 minutes or so. You will get a charred
mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally
cook them.
Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix
on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them
and mix for only a few seconds. This makes the salsa chunky.
Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to
check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.
You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, Pasilla is medium and
chipotle is hot. Arbol pepper is a good sub for chipotle in terms of heat. New Mexico pepper is a medium heat
pepper that can be used instead of Pasilla.

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This whole process takes about 30 minutes.

You can riff on that recipe. Go all tomatillos (12 or so) to make a green salsa. Then I sometimes put the green
salsa back in the skillet, bring to a boil, add peeled shrimp and use this as a sauce over all types of fish.
Source: Dallas Tiger

Salsa Rapida
2 32 oz cans peeled tomatoes, drained and chopped 6 cloves garlic, pressed
10 fresh basil leaves (2 tsp dry basil) 1/2 cup olive oil
1 tsp oregano leaves 1 cube chicken bouillon

Procedure
Place all ingredients in large saucepan, bring to a boil, cook 8 to 10 minutes and serve.
Enough for 1 pound of pasta with lots of fresh grated parmesan cheese.
Source: tavolatim

Sauce Béchamel (White Sauce)

Béchamel (also called White Sauce) is a milk based sauce (developed in the 17th century, circa 1650) and
thickened with a white roux. The sauce is essentially a 50/50 mixture of flour and butter, with the flour cooked
(blond roux) over moderate heat, with milk added to complete the sauce. It is a velouté sauce (velvet sauce).

3 oz unsalted butter Salt to taste White Pepper (if desired)

3 oz flour milk to desired consistency

Procedure
In a sauce pan, add the flour to melted butter over moderate heat. Cook flour for 3-4 minutes, being careful to not
brown the flour. This is blond roux and if brown color is noticed, start the roux over. Add milk to the cooked
butter/flour mixture and whisk until the desired consistency is achieved. If properly prepared, the sauce will be
velvety smooth and creamy in texture.
Béchamel is the base for other sauces, such as Mornay Sauce, which is Béchamel with cheese.
Mac and Cheese, properly done, uses Mornay Sauce.
A flavorful modification of the standard Béchamel would use a milk infusion with milk, parsley, shallot, bay leaf,
and peppercorns, simmered and strained before adding to the butter/flour roux.
Source: MeridianDog

Sauce Espagnole (Spanish Sauce)

This is a fortified brown veal stock, thickened with a brown roux. The sauce has a 19th century Spanish origin, but
came into wide use in French cuisine. It is a sauce with a very strong taste and is rarely used directly on food.
However, it does serve as the base for many other sauces (Sauce Bourguignonne, sauce aux champignons,
sauce charcutière and demi-glace). Sauce Espagnole starts with a very dark brown roux, to which veal stock or
water is added, along with browned bones, beef, vegetables, and various seasonings. This blend is slowly
reduced. The classic recipe adds additional veal stock as the sauce is slowly reduced. At some point in the

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production of this sauce, water may be substituted for the additional veal stock. Tomato paste or pureed tomatoes
are added towards the end and the sauce is further reduced to yield the finished sauce. There was a TV show
years back - “Northern Exposure” – that detailed the lives of a group of quirky individuals living in Alaska, with one
segment that revolved around the preparation of a demi-glace, produced from an entire cow (two sides of beef),
specifically to make about a gallon of demi-glace sauce for use in a single party dish. This is the level of
commitment to a sauce that always comes to my mind when I think about Sauce Espagnole.

Procedure
Simmer roasted beef bones, beef, carrots, onions garlic, salt, pepper in a dark roux, with beef stock and water, for
a considerable period (hours) of time, reducing the liquid and replacing it with more stock or water until a rich
strong sauce forms. My belief is that the final sauce would be far less than 1% of the liquid used to make the
sauce. Toward the end of preparation, tomato paste or pureed tomatoes are added and the reduction completed,
with significant cooking time invested to accomplish this.
My belief is that this sauce requires many hours (maybe a full 24 hour day or longer) of preparation and would
only be done in a large commercial kitchen with equipment and time available for this type of activity. Demi-glace
is commercially available and will serve as a substitute for Sauce Espagnole when needed. With this in mind,
most recipes usually specify demi-glace in place of Sauce Espagnole.
Source: MeridianDog

Sauce Hollandaise (Dutch Sauce)

Hollandaise sauce, also known as Dutch Sauce, is an emulsion of egg yolk, butter and lemon or wine vinegar,
whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is
used for seasoning. Hollandaise is considered a type of "mayonnaise sauce", since like mayonnaise it is based
on the emulsion of oil in egg yolk. The first recorded recipe for this sauce was in 1651 for use as a sauce on
asparagus. It is known for its use in the dish Eggs Benedict. It is also commonly used as a sauce with certain
vegetables, such as steamed or poached asparagus.

3 Large egg yolks 1/2 cup (1 stick) unsalted melted butter

1 1/2 Tbs freshly squeezed lemon juice Kosher Salt
1 1/2 Tbs water White Pepper

Procedure
To make hollandaise sauce, the eggs yolks are separated and whisked into melted butter with water, wine vinegar
or lemon juice and heated together slowly over a double boiler until smooth and viscous. The completed sauce is
tasted and seasoning adjusted as desired.
Hollandaise is a Mother Sauce and the base for many other derived sauces. Some of them are listed below:
- Sauce Béarnaise is made with a strained reduction of white wine vinegar shallots, chervil, tarragon and
peppercorns.
- Sauce Paloise is a version of béarnaise with mint substituted for tarragon.
- Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.
- Sauce Bavaroise is hollandaise with added cream, horseradish and thyme.
- Sauce Crème Fleurette is hollandaise with crème fraîche added.
- Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard added.
- Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
Source: MeridianDog

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Sauce Tomate
Sauce tomate in classical French cooking, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée
or fresh tomatoes, blond roux (butter and flour), garlic, salt, sugar, and pepper. Many recipes list butter and flour
in the ingredients, but those are only used to make the roux (thickening agent).

2 oz salt pork (diced) dash kosher salt (to taste)

2 cups onions (diced) dash of sugar (to taste)
1 cup carrots (diced) For Sachet:
1 cup celery (diced) 1 bay leaf
1 clove garlic (minced) 1/2 tsp dried thyme
2 28-ounce cans crushed tomatoes 3-4 fresh parsley stems
1 quart veal or chicken stock 8-10 black peppercorns (crushed)
1 ham bone

Procedure
Preheat oven to 300°F.
Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.
In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies. Add the carrots, celery,
onions and garlic and sauté for a few minutes until the onion is translucent but not brown.
Add the tomatoes, the ham bone, the stock and the sachet. Bring to a boil, cover, and transfer the pot to the oven.
Simmer in the oven, partially covered, for two hours.
Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth,
working in batches if necessary. Season to taste with Kosher salt and a small amount of sugar — just enough to
cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until
you're ready to use it.
Recipe Tips
For a vegetarian version of this sauce, you can leave out the ham bone and substitute olive oil for the salt pork.
Source: MeridianDog

Sauce Velouté, (Velvet Sauce)

This is a light stock-based sauce, thickened with a blond roux or a liaison, a mixture of egg yolks and cream. The
composition is a 50/50 blend of butter and flour, Cooked for a few minutes over moderate heat and thickened with
a light chicken or fish stock (where the bones have not been roasted and seasoned with salt and pepper. If made
with chicken stock, it is a Chicken Velouté. If made with fish stock, it is a Fish Velouté.

3 Tbs Unsalted Butter 1 cup Chicken stock

3 Tbs AP Flour Salt and Black Pepper as needed

Procedure
Make a blond roux with the butter and flour over moderate heat. Add stock slowly and whip until smooth and
consistent. Adjust thickness (viscosity) with the amount of stock added. Taste and season as desired.
A number of sauces have been derived from a velouté sauce. They include:
- Allemande Sauce - uses the addition of a few drops of lemon juice, egg yolks, and cream
- Poulette Sauce – uses the addition of mushrooms, finished with chopped parsley and lemon juice
- Hungarian –uses paprika and white wine

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- Sauce Ravigote – uses lemon or white wine vinegar to create a slightly acidic velouté , flavored with Shallots or
mustard
- Sauce Vin Blanc – has fish trim, egg yolks and butter – served with fish
- Venetian Sauce – has Tarragon, shallots, chervil
- Wine Sauce – With white wine, also with champagne
Source: MeridianDog

Seafood Cocktail Sauce:

1 bottle Heinz(or other brand) Chili Sauce 3 Tbs lemon juice
1 equal size bottle of catsup 3 to 4 Tbs horse radish (best if fresh)
2 Tbs Worcestershire sauce 1 Tbs Tony's or hot sauce to taste

Procedure
Mix it all and adjust the seasonings to taste. You can add two T of minced celery for texture and taste. Great with
the potatoes or shrimp. Much better than a plain catsup based sauce.
Source: OTIS2

Stadium Rat's Tasso Gravy

This is similar to Popeye's gravy that goes on their mashed potatoes, but with the best ingredients. It tastes
MUCH, MUCH better.

3 Tbs vegetable oil 1 1/3 Tbs milk

4 chicken gizzards 1 1/3 Tbs white vinegar
1/2 cup ground beef 2 tsp sugar
3/4 cup ground pork tasso 2 tsp salt
1/3 cup green bell peppers, minced 1 tsp black pepper
4 cup water 1/2 tsp cayenne pepper
14 oz chicken broth 1/2 tsp garlic powder
14 oz beef broth 1/2 tsp onion powder
1/4 cup cornstarch 1/2 tsp dried parsley flakes
2 Tbs flour

Procedure
Heat 1 tablespoon vegetable oil in a large saucepan. Sauté chicken gizzard in the oil for 4 to 5 minutes until
cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and sauté it for 1 minute. Add the ground beef and ground tasso to the pan and
cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and
bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Source: Stadium Rat

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The Five Mother Sauces of French Cooking

There are cooks and there are chefs. Everyone knows at least one cook with the ability to consistently produce
enjoyable food. I see myself as a cook. Whether I am a consistently good cook is up for interpretation. Then
there are those who travel different paths than cooks, with a chef’s desire burning in their gut to consistently
produce more than just enjoyable food. They want their dishes to be memorable. In the world of culinary
achievement there is probably no group of chefs more admired than those who demonstrate competency in the
cuisine known as French. In French cooking, it is all about the sauce, with color, viscosity, texture and taste
pretty much defining the success of any sauce. Regardless of the other components of any dish, culinary success
in French cooking begins and ends with the sauce. The French have always known this and long ago
established their supremacy in the culinary world with the sauces they perfected. From the efforts of classic
French chefs Marie Antoine-Carême and Auguste Escoffier what are known as the Five Mother Sauces were
codified around the beginning of the 20th century. The Five Mother Sauces of French Cuisine: Five sauces,
designated the “Mother Sauces of French Cuisine”, were identified by famed French Chef Auguste Escoffier
(1846-1935) and codified in recipe form in his recipe book Le Guide Culinaire in 1903. These five sauces are the
basis of sauce-making in classic French cooking. They include Béchamel, Espagnole, Velouté, Hollandaise and
Tomate. These sauces are still taught in culinary schools, deemed foundational and required of all chefs as a
part of their academic training. Some are used often in home cooking, while others are used more in restaurant
cooking or rarely made at all anymore. The five classic sauces identified by Escoffier include:

Sauce Béchamel (White Sauce) Sauce Hollandaise (Dutch Sauce)

Sauce Espagnole (Spanish Sauce) Sauce Tomate
Sauce Velouté, (velvet Sauce)
Source: MeridianDog

Tiger BBQ Sauce

Fantastic for basting pork fingers/ribs/chicken.

Procedure
Mix equal parts Tiger Sauce and Budweiser Original BBQ sauce.
Source: slackster

Tony’s Original Creole Seasoning

Source: Tony Chachere's Cajun Country Cookbook, 8th printing, 1977.

26 oz box free flowing salt -

1½ oz ground black pepper For seafood, to HALF of the recipe above, add
2 oz ground red pepper 1 tsp powdered thyme
1 oz garlic powder 1 tsp ground bay leaf
1 oz chili powder 1 tsp sweet basil
1 oz MSG
Source: Stadium Rat

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Ville Platte Barbecue Sauce (Jack Miller Clone)

This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand.
I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made
a similar sauce. This was my first attempt, but I believe the result is as close to those two sauces as those
sauces are to each other. Pig Stand is slightly sweeter.

1 cup yellow mustard 3/4 cup chili sauce

1 cup vegetable oil 6 Tbs sugar
2 1/2 cups dried chopped onions (8 oz by weight) 1/4 cup margarine
5 cups warm water 2 tsp garlic powder
10 oz bottle Worcestershire sauce 2 tsp smoked paprika
1 cup catsup 1 tsp Louisiana hot sauce
6 Tbs tomato paste 1 tsp chili powder

Procedure
Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.
Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more,
until the onions are very soft.
For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top
part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat
during the last few minutes of cooking or served with the meat as a table sauce.
Source: Stadium Rat

Vinegar Pepper Sauce for North Carolina BBQ Pork

-from the All-American Barbecue Book by Rich Davis

3 quarts cider vinegar 1 cup crushed red pepper

1 cup sugar 4 Tbs salt

Procedure
Mix all ingredients. Keeps indefinitely in the fridge.
Source: Stadium Rat

Welsh (La.) Barbecue Sauce for Chicken

This recipe was given to my grandfather by a guy named Max Schlacher (sp). Between that name, and the
vinegar and mustard, you know this is of German origin. I seems likely to be related to Jack Miller-type sauces.
My grandfather used to cook this in a brick wishing well pit in his back yard. The chicken was out of this world.
This method works best when the pit is covered and the coals are at least 18 inches below the grill, otherwise,
you're going to have to counter flare-ups.

4 lbs sliced onions 1 cup yellow mustard

2 quarts cooking oil 1 Tbs salt
16 oz bottle Worcestershire sauce 1 cup vinegar

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Procedure
Put oil in a deep pan. Add sliced onions, salt and vinegar. Cook until onions become light in color. Add
Worcestershire sauce and mustard. Cook slowly for 1 to 2 hours until onions are well done.
Rub chicken halves with salt and red pepper an hour before putting on the pit. Use the oil as a mopping sauce on
the chicken. Separate the onion mixture from the oil for use as a table sauce. Great on white bread.
Source: Stadium Rat

White Gravy as served by Sammy’s Grill of Baton Rouge

This is the authentic version of my favorite white gravy that Sammy’s serves on chicken fried steak, smashed
potatoes and with fried chicken tenders. I reduce this recipe when I make it at home, but for integrity, I will share
the restaurant’s version.

1 Yellow Onion ½ gallon Chicken Broth or Stock

10 Mushrooms 1 tsp Salt
3 cloves Garlic 1 tsp Cayenne
1 lb Butter 24 oz Evaporated Milk
3 cups All Purpose Flour

Procedure
Puree the onion, mushrooms and garlic
Melt the butter in a saucepan.
Add puree and cook in butter 5-10 minutes
Add all purpose flour and cook to break down flour
In small batches, add chicken broth or stock
Add salt and cayenne pepper
Reduce heat, and then add evaporated milk
Source: Btrtigerfan

Woo Wee Sauce for Shrimp & Crawfish

Procedure
3 parts mayo to 1 part ketchup, plus a teaspoon(ish) of horseradish, a couple of shakes of Worcestershire, stir
and then taste it. Might need some Tabasco or Siracha, maybe a little Tony's.
Source: Darla Hood

Yogurt Sauce with Dill and Cucumber

3/4 cup part-skim ricotta cheese 3/4 tsp minced garlic
1 cup fat-free Greek yogurt 1 oz lemon juice
1/2 medium cucumber 1/8 tsp sea salt
1 Tbs fresh dill 1/4 tsp ground pepper (more or less to taste)

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Procedure
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut
into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Source: Gris Gris

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Shrimp

Barbecued Shrimp
This dish has nothing to do with a barbecue pit or barbecuing. Why is it called "barbecued" shrimp? Beats the hell
out of me. If you're really curious, ask someone at Pascal's Manale Restaurant on Napoleon Avenue in New
Orleans; it's where the dish was created. Me, I don't care. This dish is so good you can call it whatever you want.
Just, um, don't have it every day. You'll know why immediately when you see the first ingredient listed:

2 lbsbutter (Yes, you read right. Two pounds. 5 to 10 cloves garlic, finely minced (or as much as
Eight sticks. Don't whine. DO NOT use you like)
margarine! Real butter only.) 1 medium onion, very finely minced
2 Tbs Creole seasoning, to taste; OR 3 stalks celery, very finely minced
2 to 3 tsp cayenne pepper and 3 - 4 teaspoons black 3 to 4 Tbs chopped parsley
pepper, to taste 2 tsp fresh-squeezed lemon juice
2 Tbs chopped rosemary leaves 5 lbs shrimp, heads and shells on
1/2 cup Worcestershire sauce
6 oz good beer (microbrewery is preferable to
mainstream swill)

Procedure
Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for
about 2 - 3 minutes.
Servings: 8
Source: tavolatim

Biloxi Jambalaya
Gram told me that "true Biloxi jamb" only had onions and shrimp though. Said it was a coastal dish, with heavy
French influence

roux (peanut butter color) salt

onions pepper
bell pepper cayenne
celery white pepper
rice bay leaf
shrimp thyme
sausage pinch basil

Procedure
Make the roux.
Add onions, bell peppers and celery to the roux. Cook together until the vegetables are soft.
Add stock and spices. Bring to boil.
Add rice and sausage, Add the shrimp when turning rice.
Cook for another 10 minutes or so.

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Source: unclebuck504

BooDreaux's Voodoo Shrimp

2.5 lbs 25-30 count shrimp 1 cup panko breadcrumbs
Voodoo Sauce 1 cup honey panko breadcrumbs
2 cup mayonnaise? 3 tsp salt
1/2 cup chili garlic sauce (Sambal Oleck) 1/4 cup Cajun seasoning
1/2 cup Sweet Chili Sauce 1 Tbs fresh ground black pepper
1/4 cup your favorite hot sauce 2 tsp white pepper
2 Tbs dark brown sugar 2 tsp cayenne pepper
1/2 cup rice vinegar 2 tsp ground sage
1/2 cup green onions, chopped fine 1 Tbs onion powder
Egg Wash Mix 1 Tbs garlic powder
3 large eggs, beaten 1 Tbs ground ginger
2 cups half and half or heavy cream 2 tsp dried basil
2 Tbs your favorite hot sauce 2 tsp dried oregano
Breading Mix Peanut Oil for Frying
3/4 cup all-purpose flour

Procedure
Make Voodoo Sauce and set aside(Best made 3-4 hours in advance and placed in fridge) Take out 1 hour prior to
serving and let come to room temp. Combine beaten egg with hot sauce, half/half or whipping cream in shallow
bowl; set aside. Mix all of the dry ingredients for the breading mixture.
Peel shrimp and devein, leaving the last segment and tail on, if you’re serving for dipping.
Dredge shrimp in flour then shake off excess.
Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk
mixture, and then back into the breading. Arrange shrimp on a rack and place into refrigerator for at least 45
minutes. By doing this the breading will adhere to shrimp better while frying.
Heat peanut oil in fryer to 365 degrees F. Use amount of oil required by your fryer. When oil is hot, fry shrimp 2 to
3 minutes or until golden brown. Drain on rack or paper towels. Serve with sauce for dipping.
Recipe Tips
Hint: If possible, take the time to go to an Asian market for the authentic Panko breadcrumbs and the Chili
Sauces, fish sauce. Some grocery stores have panko and chili sauces, they just aren’t the same. If you have
sauce left over it will keep for at least a month in refrigerator.
-
(You can make a killer poboy by frying without tails) Hollow out one side of a great loaf of French or Italian bread.
Toast under broiler. Lay a bed of shredded green or purple cabbage, some sauce, shrimp and then sauce once
again.) AWESOME!!!? Hollow out one side of a great loaf of French or Italian bread. Toast under broiler. Lay a
bed of shredded green or purple cabbage, some sauce, shrimp and then sauce once again.) AWESOME!!!
Source: BooDreaux

Cajun Drunkie's BBQ Shrimp

This is what I use. I usually use my stand mixer and make some extra butter to keep in the fridge or freezer for
later. The butter is also delicious melted on top of a rib eye

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1 lb butter 1 tsp Tabasco sauce

2 tsp black pepper 1 1/2 tsp water
1/4 tsp cayenne pepper Shrimp
1 1/2 tsp paprika 1 Tbs plus 1 teaspoon olive oil
1 tsp salt 1 lb Shrimp (16-20 count), cleaned, peeled and
1/2 tsp whole dried rosemary leaves (measured, deveined
then finely chopped) 1/4 cup chopped green onions
2 oz garlic, finely chopped 1/2 cup dry white wine
2 tsp Worcestershire sauce Bread, for serving

Procedure

For Barbecue
Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne
pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or
until thoroughly blended. Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter;
reserve extra for another use.

For Shrimp:
Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd;
if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn
shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until
reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until
shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to
overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.
Source: Gris Gris

Cajun Shrimp Jambalaya

1.5 lb medium peeled, deveined shrimp 1 tomato (diced)
1 lb boneless chicken breast (chopped) 2 jalapeno peppers (diced)
3 Tbs Tony's 6 bay leaves
1/4 cup olive oil 3 Tbs Worcestershire sauce
1/2 cup diced white onions 2 tsp hot sauce (I used Crystal)
1 green bell pepper (diced) 2.5 cups rice
3 stalks celery (chopped) 3 chicken stock
4 cloves garlic 2 andouille links (chopped)

Procedure
Season the chicken and shrimp with Tony's.
In large pot, add oil, onions, bell pepper, jalapenos, celery. Cool for 5 minutes on high heat.
Add garlic, tomato, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add chicken stock. Reduce
heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
Source: brewhan davey

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Crawfish Pie
1 lb good crawfish tails 1/2 cup bread crumbs
1 onion, diced 1 stick butter
2 stalks celery, chopped 1/4 cup each minced green onion and flat leaf
1/2 bell pepper, chopped parsley
1 Tbs minced garlic Salt, red and black pepper to taste
1 cup heavy cream 1 deep dish crust
1 beaten egg 1 flat crust for the top

Procedure
Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and
garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with
salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.
Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you
wish.
If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your
taste. Easy and good.
Source: OTIS2

Darla's Shrimp Mold

2 lbs boiled, seasoned shrimp, peeled, deveined & 3/4 cup finely chopped celery
chopped (I use Zatarain's & salt) 1/4 cup chopped green onions
8 oz softened Philly 2 pkgs envelopes unflavored gelatin
1 can condensed tomato soup salt, pepper & Tabasco to taste
1 cup mayo

Procedure
Heat softened Philly & soup in saucepan until there are no lumps.
Dissolve gelatin in 1/4 cup cold water.
Combine gel with soup & Philly mixture and blend well by hand.
Add remaining ingredients.
Pour into greased ring mold (I use mayo for this) and chill overnight.
Recipe Tips
*Shrimp, celery & green onions should be chopped by hand, not with food processor or blender. (Don't ask me
why, this is my mother's recipe and she isn't here to ask!)
Source: Gris Gris

Erin's Some Like It Hot Tequila Shrimp

Jumbo Shrimp 2 Tbs Diced and Smashed Garlic

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Purple Onion 1/2 Stick Salted Butter

Red and Green Pepper....Julienne Sliced 2 Shots Tequila
1 pint Heavy Whipping Cream 1/4 Jar of Crystal Hot Sauce

Procedure
Make some Yellow Rice
Warm cream sauce until hot....
Serve sauce over yellow rice...top w shrimp and veggies
Source: bossflossjr

Garlic Shrimp with Asparagus

2 Tbs butter 2 Tbs creme fraiche(can be hard to find)
2 Tbs olive oil 1 Tbs lemon juice
1 1/2 lbs large peeled and deveined shrimp salt and better to taste
1 lb fresh asparagus cut in 2in pieces served over rice or pasta
5.2 oz Boursin garlic and fine herbs cheese

Procedure
In a 12in nonstick skillet, melt butter with olive oil over medium-high heat. Add shrimp and asparagus; cook for
about 5 minutes or until shrimp turn pink and asparagus is a crisp tender Reduce heat to low. Stir in Boursin
cheese and creme fraiche until melted. Stir in lemon juice. Season with pepper to taste. Serve over rice or pasta.
I've also used sour cream if creme fraiche was not available and it’s still good. I've never tried it with rice. Always
have fresh French bread for dipping. I cook asparagus for a minute or so before adding shrimp. I also cook pasta
in just a little bit of liquid crab boil.

Kajungee's BBQ Shrimp

DO NOT REMOVE THE HEADS ... they add a lot of depth to the sauce. Heads can be removed before serving.

8 to 12 FRESH jumbo shrimp - Heads on. Juice of one lemon

1 1/2 stick cold unsalted butter -cut in cubes 1/2 tsp cayenne
3 tsp course ground black pepper 1/2 tsp paprika
2 tsp Cajun seasoning 3 bay leaves
5 Tbs lea and parrians 1 Tbs chopped chives
3 Tbs chopped garlic 1/4 cup heavy cream
6 Tbs water or seafood stock

Procedure
Cut the whiskers of the shrimp- keeps them from getting tangled
In a sauté pan put half a stick of butter and sauté garlic over medium/high heat
Add all ingredients except remaining butter, lemon juice and shrimp
When ingredients are combine add shrimp tossing until well coated and shrimp turn pink (cooked)
Remove shrimp into colander reserving liquid in pan

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Turn heat to medium and add remaining butter a little at a time, stirring constantly. When butter is melted continue
to stir and reduce liquid until it thickens and becomes very smooth.
Add lemon juice and cook for 1 minute
Add cream while stirring constantly for 3 minutes
Place shrimp in a dish and pour sauce over shrimp.
Serve with French bread for dipping
Multiply ingredients for each serving
Source: Kajungee

Kajungee's Mirliton & Shrimp Casserole

6 Mirliton 2 lb 70-90 shrimp, peeled and de-veined
1/4 butter 1/2 cup green onions
1 cup onion, diced 1/4 cup parsley
1/2 cup celery, diced 2 cups Italian breadcrumbs
1/2 cup bell pepper, diced Butter a large casserole and set aside.
1/4 cup garlic

Procedure
Cut mirliton lengthwise and peel. Remove seed. boil in lightly salted water until fork tender. Drain and set aside. In
a Dutch oven or large skillet, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and
sauté 3-5 min. Add mirliton and blend into meat mixture. Cook until mirlitons well blended and meat is tender
about 30 min. Add shrimp green onions and parsley. Cook until shrimp and pink and curled, 10 min. Season to
taste with salt and pepper. Sprinkle in breadcrumbs, 1/4 cup at a time to pick up excess moisture. Do not make
mixture to bready. season to taste, Place in casserole dish and top with remaining breadcrumbs and bake until
heated thoroughly and lightly browned, about 15-20 min. Serve as side dish or entree.
Source: Kajungee

My Take on Prudhomme's BBQ Shrimp

First of all, Paul's recipe in La Kitchen is one of the best. Having said that, I made my own changes. I don't
measure much but I wrote this down the other day for a friend.

2 lbs head on large/jumbo shrimp (9-12 ct) 1 tsp crushed red pepper
2 sticks unsalted butter 1/2 tsp each, dried basil, oregano, thyme and
1/2 cup shrimp stock rosemary
1/4 cup good beer 3 cloves crushed, fresh garlic
3 Tbs 3T Worchestershire sauce 2 green onions, minced
1 tsp black pepper 3 Tbs Italian parsley, minced
1 tsp red pepper 3 Tbs brown sugar
1 lemon, sliced thin

Procedure
Melt butter in a sauce pan, add garlic and sauté i minute over med. heat. Add all dry seasonings, then stock, beer,
and green onions. In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with
parsley and lemon slices. Put in a preheated425 degree oven for 5 minutes. Remove from oven, turn the shrimp

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and place back in oven until the shrimp are fully pink, but do not overcook. Total cooking time will be 10 minutes
or less depending on the size of the shrimp. Serve with good bread for dipping in the sauce, of course. Recipe
can be multiplied easily.
Recipe Tips
Clean the shrimp by pinching the eyes off and removing the whiskers.
Source: OTIS2

Pasta Rosa Maximo's

The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula,
this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-
Italian sauce using traditional methods and innovative ingredients.

1/2 cup extra-virgin olive oil 1/2 cup Sun Dried Tomatoes, softened and julienned
1 to1 1/2 tsp cayenne pepper 1/2 tsp salt
8 Tbs chopped garlic 1/2 cup grated Romano cheese
8 oz medium shrimp, peeled 1 lb Tortellini, precooked (or your choice)
8 oz Arugula leaves or fresh spinach

Procedure
Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly
brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.
Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Servings: 4
Source: Maximo's Italian Grill

Peche's Spicy Ground Shrimp and Noodles

Chef Ryan Prewitt just sent this my - and your way:

2 lbs small shrimp, peeled, deveined and ground 1 cup scallions, sliced
3 cups onion, diced 1 lb fettuccini, cooked
1 Tbs garlic, minced 2 Tbs chili oil
2 Tbs jalapeno, minced Curry powder
1 Tbs fresh ginger, minced ½ cup cumin, toasted
2 Tbs curry powder ½ cup coriander, toasted
2 Tbs Korean red chili powder ¼ cup turmeric
1 Tbs tomato paste ¼ cup paprika
1½ Tbs flour ¼ cup mustard powder
5 cups chicken stock 2 Tbs cayenne
1 lemon, zest and juice 1 Tbs cardamom
1 lime, zest and juice
1 cup basil, torn

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Procedure
In a large pan over medium high heat sauté the onion. Once browned add the minced garlic, jalapeno, and
ginger. Lower the heat to medium and add the curry powder and Korean red chili powder. Toast the spices for 30
seconds and then add the tomato paste. Cook the paste for a minute or so then add the ground shrimp. Cook the
shrimp over medium heat until fully cooked through, stirring frequently.
Dust the mixture in the pan with flour and stir to incorporate, cook until no visible clumps of flour remain, about 2
minutes. Add the chicken stock, reduce heat to low, and stir to combine. Allow the mixture to thicken and come
together, roughly 25 minutes.
Add the reserved lemon and lime juice and zest. Finish by adding to the pan the cooked fettuccini noodles, basil
and green onions. Season the ground shrimp according to taste with salt and pepper. Portion into bowls and
drizzle with chili oil.
Servings: 8
Source: Gris Gris

Plantation Cookbook Shrimp Creole

1/4 cup flour 6 oz tomato paste
1/4 cup bacon grease 1 16-ounce can tomatoes, coarsely chopped,
2 cups chopped onions and liquid
1/2 cup chopped green onions 8 oz tomato sauce
2 cloves garlic, minced 1 cup stock (made from boiling shrimp heads and
1 cup chopped green pepper shells) or 1 cup water
1 cup chopped celery, with leaves 4 lbs peeled, deveined, raw shrimp
1 tsp thyme 1 tsp Tabasco
2 bay leaves 1/2 cup chopped parsley
3 tsp salt 1 Tbs lemon juice
1/2 tsp pepper 2 cups cooked rice

Procedure
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 for 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.
Recipe Tips
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.
Source: Stadium Rat

Roosevelt Hotel Shrimp Rémoulade

Mention The Fairmont Hotel (formerly The Roosevelt, and before that The Gruenwald) to anyone of a certain age
in New Orleans, or elsewhere in Louisiana for that matter, and you’ll get an earful of remembrances. For some
people, it will always be the Roosevelt, because that’s what it was for 42 years, from 1923 to 1965. The food
served in their restaurants was legend and although shrimp rémoulade appeared on many menus throughout the

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city, this one is classic. There are various versions of this New Orleans standard. Some are so spicy they will
make your eyes water while others are mild. Here is a good basic rémoulade sauce. You can experiment, adding
hot sauce if you want a bit more heat or reduce the amount of Creole mustard for a milder version. You can
certainly add prepared horseradish to give it a good kick. Make it to please your own palate.

2 large egg yolks 2 cups vegetable oil

1 cup Creole mustard 1 bunch minced green onions (white and
1/4 cup distilled white vinegar green parts)
Juice of 1 lemon (about 3 tablespoons) 1/2 stalk minced celery
Salt and pepper to taste 4 lbs peeled, cleaned boiled shrimp
6 cups shredded lettuce

Procedure
In a large mixing bowl, blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Add the oil slowly,
beating constantly as if you were making mayonnaise. When the sauce has thickened, add the green onions and
celery. Soak the shrimp in the sauce for 4 hours in the refrigerator before serving on a bed of shredded lettuce.
Note: Because this sauce includes raw eggs, it’s best to use it within 24 hours. The sauce can also be made in a
blender or food processor. Combine the eggs, mustard, vinegar, lemon juice, salt and pepper in the blender or
food processor and blend for 30 seconds. With the motor running, slowly add the oil. The mixture will thicken. Add
the green onions and celery and pulse two to three times to blend.
Source: Gris Gris

Seafood Sauce Picante

2 to 3 cups flour 12 oz Tomato Paste
Oil 1 can Can of Rotel
4 onions 28 oz crushed tomatoes
3 bell peppers Dry Crab Boil
4 stalks celery Salt, Pepper Black and Red
6 cloves garlic Worcestershire sauce
1 lb sliced shrooms Bay Leaves
6 lbs shrimp Thyme
3 lbs crabmeat Stock or water
4 lbs fish filets

Procedure
Cut up fish and apply crab boil to pieces, let them marinate. Make roux, add veggies and let them cook down
about 20 minutes or so. Add your paste and brown. Add the Rotel and crushed tomatoes. I throw in a few pieces
of fish at this point; it adds some body to the dish when they break up. Add your stock, a few bay leaves and
some thyme. Let it cook for a while then add your shrimp, crabmeat and fish. Let it cook for about 20 minutes to
incorporate the crab boil off the fish then start adjusting your heat and salt.
Source: Capt ST

Shrimp & Grits

For the grits: quarters. It’s good to get a little bite of

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3 cups milk sausage in every bite or so of the dish.)

3 cups heavy cream (If you wish, you can cut back on 1/4 cup all-purpose flour
the cream and just increase the milk. It is rich.) 2 cups chicken stock
1 cup stone-ground white cornmeal 2 to 3 bay leaves
2 Tbs unsalted butter 2 lbs medium to large shrimp, peeled and
Kosher salt deveined, tails on
Freshly ground black pepper ½ tsp cayenne pepper, adjust to personal
preference
For the shrimp:
½ lemon, juiced
2 Tbs extra-virgin olive oil
Kosher salt
2 Tbs real butter
Freshly ground black pepper
1 medium white onion, minced
2 Tbs finely chopped fresh flat-leaf parsley
3 garlic cloves, minced
4 green onions, finely sliced
1 lb andouille, cut into quarter rounds (slice the
sausage in half lengthwise and then repeat
such that you have individual

Procedure

For the grits:

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits
begin to bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to
cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out
with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with olive oil and butter. Add the onion and garlic; sauté for 2
minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the
sausage is brown.
Add the cayenne pepper, lemon juice, salt and black pepper. I would suggest one-half teaspoon each on the salt
and pepper. You can adjust at the end of the cooking, if needed. Sprinkle in the flour and stir with a wooden
spoon to create a roux. It is not necessary to remove the sausage from the pan. Just stir the sausage and flour
until well incorporated, and you should have a medium to light brown roux which is sufficient. Slowly pour in the
chicken stock and continue to stir to avoid lumps. Toss in the bay leaves.
When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they
are firm and pink and the gravy is smooth and thick. Do not overcook the shrimp. Once they have just turned pink,
cut the fire. Add the green onions and parsley. Taste and adjust any seasonings to your taste.
Spoon the grits into serving bowls. Then spoon a sufficient amount of the shrimp mixture over the grits and serve
hot
Source: OTIS2

Shrimp and Andouille Muffin Cakes with Creole Mustard Sauce

1 lb cooked peeled medium shrimp, cut into 1/2- 1/4 cup minced onion
inch pieces (2 cups) 1/3 cup mayonnaise
1 cup 1/2-inch cubes andouille sausage* (about 4 1 1/4 cups fresh breadcrumbs made from crustless
ounces) French bread
2 Tbs (1/4 stick) butter 1 green onion, minced
1/2 cup minced green bell pepper 1 Tbs Dijon mustard

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Procedure
Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over
medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium
bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion,
and mustard; season with salt and pepper. Cover and chill 30 minutes.
Press into sprayed mini muffin cups and bake at 400 for ten minutes.

Shrimp and Grits 1

I did this (x 9) for a dinner party this weekend. Turned out well.

The Grits 2 Tbs olive oil

1 cup old fashioned or stone ground grits 2 Tbs butter (real, unsalted)
3 cups whole milk 1 tsp Creole seasoning
3 cups heavy cream or half n half 2 bay leaves
2 Tbs butter 1/4 tsp each oregano and basil (dried)
Salt and pepper to taste 3/4 cup flour
The Shrimp Juice from half a lemon
1/2 lb andouille, cut into half or quarter 2 cups chicken stock (use Better Than Bouillon and
rounds make it rich...this is key)
1/4 lb tasso 2 green onions, minced
2 lbs peeled shrimp 2 Tbs minced flat leaf parsley
1 large onion, fine diced Salt, black and/or red pepper taste at the
finish
1/4 to 1/2 red bell pepper, fine diced
2 or 3 cloves garlic, crushed

Procedure

The Grits
Heat the liquids, whisk n the grits, add the butter and finish with salt and pepper to taste.

The Shrimp
Heat the butter and oil over med high heat. Add the sausage and tasso. Render the fat a bit and add the onions.
When the onions are translucent and beginning to color, add the garlic , bay leaves and Creole Seasoning . Once
the sausage has browned, whisk or stir in the flour. Add the red pepper. Stir well and put a little color on the flour.
Add the lemon juice. Add the stock, whisking out any remaining clumps of flour. Simmer to thicken the gravy a bit
and then add the shrimp, poaching until they are just pink. Taste and adjust for salt and pepper. Add the green
onions and parsley and serve.
Source: OTIS2

Shrimp and Grits 2

A little twist to the original.

Grits 1 clove garlic, minced

6 cup water 1 cup chopped green onions

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2 tsp salt 1 cup sliced mushrooms

1 1/2 cup quick grits (do not use instant, but you can 1/2 cup chopped parsley
use regular if you prefer) 1/2 tsp salt
1/2 cup whole milk or cream (or fat free 1/2 and 1/2 1 tsp pepper
works really well) 1/4 tsp cayenne
2 Tbs butter 1/2 tsp paprika
1 roll garlic cheese (Kraft or you can use 1/4 tsp each of basil, oregano and thyme
Velveeta and add some chopped garlic) (1/2 t if using fresh herbs)
1 tsp (or a little more, if you like) Lea and Perrin 1 Tbs fresh lemon juice
Shrimp 1 can mild Rotel tomatoes, chopped
1/2 cup butter or margarine 2 cans diced tomatoes (or 1 can diced and 1
1/4 cup olive oil can regular diced Rotel, for a little
1.5 lb med to large shrimp, cut in half or in thirds, more spice)
depending on size. Just want them to fit on 1/8 to 1/4 cup Wondra or regular flour ( I never find
a spoon with the grits and sauce. this necessary)

Procedure

Grits
Cook grits according to directions, adding milk when grits start to thicken. When grits are almost ready or ready,
add cheese and heat until it melts. You may re-heat in a 350 degree oven for 20 minutes in a greased casserole
dish (covered) if you prepare the grits ahead of time.

Shrimp
Melt butter in oil and sauté garlic, green onions, mushrooms and parsley. Add the remaining ingredients, except
shrimp and flour. Stir. Simmer 10 minutes or so. Add 1/8 to 1/4 c of Wondra to thicken a little.
Add shrimp just before ready to serve and cook until pink.
**Serve grits in a bowl or plate and top with shrimp and sauce. You may use original Rotel tomatoes and increase
cayenne if you prefer it a bit spicier.
****You may make the sauce several days in advance and simply bring to a simmer, adding the shrimp just before
ready to serve. The grits can be rewarmed in the oven if made ahead.
into sprayed mini muffin cups and bake at 400 for ten minutes.
Source: oompaw

Shrimp and Jambalaya Grits

For Shrimp For Jambalaya Grits
24 21-25 count shrimp, peel and deveined 1 Tbs olive oil
½ cup butter 1 cup chopped yellow onions
¼ cup red bell pepper, finely diced 1/2 cup chopped green bell pepper
¼ cup green bell pepper, finely diced 1/2 cup chopped celery
½ cup red onion, finely diced 1/4 lb Andouille or other smoked sausage, cut
½ cup celery, finely diced crosswise into 1/4-inch-thick slices
1 Tbs garlic, minced 1 Tbs chopped garlic
¼ cup flour 1/2 cup chopped tomato
4 cups shrimp stock 6 cups milk
½ cup cream 2 cups Yellow Grits

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¼ cup green onions, sliced 1/4 cup chopped green onions

Salt and pepper to taste 1/4 lb sharp cheddar cheese, grated
Salt and Pepper to taste

Procedure

For Shrimp
In a large sauté pan, heat butter over medium high heat. Add all vegetables. Sauté 3-5 minutes stirring
occasionally, about 5 minutes. Add flour and stir until slightly golden, 3-5 minutes. Stir in shrimp stock. Add
cream, blend well and bring to a low boil. Add green onions and shrimp and cook until shrimp curl and turn pink, 3
-5 minutes. Season to taste with salt and pepper. Serve sauce and shrimp over each portion of jambalaya grits.

For Jambalaya Grits

In a large, heavy pot, heat the olive oil over medium high heat. Add the onions, bell pepper, and celery. Cook,
stirring until the vegetables are soft and lightly golden,, about 4 minutes. Add the sausage, continue to cook,
stirring occasionally for 2 minutes. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a
boil. Reduce the heat to medium and stir in the grits. Cook, stirring until grits are tender and creamy, about 15
minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.
Season to taste with salt and pepper.
Servings: 4
Source: Houmas House

Shrimp and Oyster Spaghetti

This is a quick and easy dish, you will be surprise how well you can doctor up that cheap can of spaghetti sauce.

1 26 oz Hunts Spaghetti Sauce in can, various 2 small cans of sliced mushrooms

flavors available 2 onions diced to sauté with mushrooms in a little
1 can tomato paste to thicken because the olive oil
seafood will create some liquid tsp minced garlic
1 small can of tomato sauce 1 lb shrimp, fresh or frozen
1 can Rotel, the original has plenty of spice 1 pint oysters

Procedure
Sauté your onions, minced garlic and mushrooms in a little olive oil
Add all your cans and let cook down for about 20 minutes
Bring your heat up and add your seafood and cook the last five minutes
Do not add any dry seasoning (salt & pepper) to this dish until you taste it. I don’t add any seasoning at all, it
doesn’t need it.
I use angel hair pasta
Recipe Tips
Do not put the seafood in frozen
Source: GCHunter

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Shrimp Diablo
36 jumbo shrimp, head-on ½ cup Rotel tomatoes
6 cups cooked penne pasta ½ cup fresh mushrooms, sliced
¼ lb butter 1 tsp cayenne or jalapeño peppers, minced
½ cup onions, minced 1 oz dry white wine
¼ cup celery, minced 1 Tbs lemon juice
¼ cup red bell pepper, minced 3 cups heavy whipping cream
¼ cup yellow bell pepper, minced 2 Tbs basil, chopped
2 Tbs garlic, minced 2 Tbs fresh thyme leaves
½ cup andouille or tasso, julienned salt and pepper to taste
¼ cup green onions, sliced

Procedure
Peel shrimp shells from the tail being careful not to break the head from the tail. (You may wish to make 2 cups of
shrimp stock using the shells and add it in place of an equal amount of whipping cream to lower the fat.) In a 12-
to 14-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté
3 to 5 minutes, or until the vegetables are wilted. Add andouille and continue to cook one minute. Add green
onions, tomatoes and mushrooms. Continue to sauté 3 to 5 minutes. Add cayenne peppers and deglaze with
white wine and lemon juice. Add heavy whipping cream and bring to a rolling boil. Lower to simmer and reduce to
approximately ½ volume. Add shrimp, basil and thyme and cook until shrimp are pink and curled. Do not
overcook. Season to taste using salt and pepper. Heat cooked pasta under hot running water and drain well.
Place the pasta in the center of a large serving platter and top with the shrimp diablo, arranging shrimp
decoratively over the surface. Garnish with fresh basil

Shrimp Diane
3/4 cup shrimp stock, in all (you can use less) 1/2 tsp black pepper
1 lb peeled shrimp 1/2 tsp red pepper
1/4 cup chopped green onions 1/4 tsp each dried thyme, oregano and basil
1/2 lb sliced button mushrooms(1/3 inch thick) 1.5 sticks unsalted butter, in all
1 tsp minced garlic 3 Tbs minced parsley
3/4 tsp salt

Procedure
Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts.
Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to
incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if
needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks,
along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency.
Should only take a minute or so. Add the parsley and plate.
Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well.
The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first
batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished.
Great dish.
Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Source: OTIS2

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Shrimp Dover Sauce

8 oz cream cheese, room temperature 1 Tbs parsley, chopped
1/3 cup butter, room temperature 1 clove garlic, minced
2/3 cup heavy cream 1/2 tsp oregano
1 lb shrimp (small), peeled and cooked 1 dash Tabasco sauce
2 Tbs lemon juice fresh ground pepper
3 Tbs dry vermouth salt
3 Tbs green onion, chopped 1 lb pasta, cooked and drained
2 tsp Creole mustard

Procedure
Using mixer, whip cream cheese and butter together until smooth. Slowly beat in cream until blended.
Add 1/2 of the shrimp and all ingredients except pasta. Whip again until fairly smooth. Add the remaining shrimp.
Serve over very hot pasta or try over fish

Shrimp Eggplant Dressing

From: Junior League of Lafayette Cookbook

6 large eggplants (stolen or free are better) 2 stalks celery chopped (I don’t use)
2 Tbs bacon fat 1.5 lbs peeled shrimp (36 to 50 count)
Salt and Red Pepper to taste 2 cups Seasoned bread crumbs
2 large onions chopped 1/2 cup grated Romano cheese
1 large bell pepper chopped (I don’t use)

Procedure
Peel and cut up eggplants. Place in large Dutch oven with bacon fat. Cook over medium heat 1 hour. Add salt,
red pepper, opinions (bell pepper and celery if used). Cook till onions (bell pepper and celery if used) are soft.
Use potato masher to pulverize any remaining pieces of eggplant. Turn off fire.
Add shrimp, 1.5 cups seasoned breadcrumbs and Romano cheese. Mix well. Place mixture in 2 quart casserole.
Top mixture with .5 cups remaining breadcrumbs. Bake at 350 degrees for 30 minutes.
Bon appetite!
Source: Winkface

Shrimp Grits:
For Grits: 1 cup smoked sausage cut into small pieces
1 cup stone ground grits 2 Green Onions, chopped
2 cups water 1 small tomato, peeled, seeded and diced
1 cup cream or milk 1/2 tsp Thyme
1 Tbs butter 1 Tbs Creole seasoning
dash salt 1 tsp red pepper flakes
For Shrimp: 1/2 tsp red cayenne pepper
2 tsp Lawry's Garlic Salt

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20 raw shrimp, peeled and deveined Kosher Salt

1 medium onion, chopped Black pepper
1 stalk celery, diced 1/2 cup Heavy Cream
1/2 cup green bell pepper, diced 1/2 cup Chardonnay or other good dry white wine
1/2 cup red bell pepper, diced Kosher salt (to taste)
4 cloves garlic minced Black pepper (to taste)
4 slices bacon, cut into 1/2 inch pieces - for the
meat and grease.

Procedure

Make the stone ground grits:

cup grits, 2 cups water, 1 cup cream or milk, 1 tablespoon butter, 1/4 tsp salt. Bring liquid to a boil add grits
stirring well to avoid lumps and simmer for 10-15 minutes, stirring occasionally. Continue cooking until the grits
are done and the liquid is reduced to the thickness you like. I like mine thick - the thicker the better. And no
cheese for me. If you want cheese, add it when grits are done. Set grits aside until plating the completed dish.

Shrimp:
Peel and season the shrimp (Creole seasoning, red pepper flakes, cayenne pepper, thyme, Lawry's). Set aside to
allow the seasoning to flavor the shrimp.
Cut up and cook the bacon. When crispy, remove bacon and set aside.
Chop onion, bell peppers, celery and sauté in bacon oil. When the vegetables are tender, add the sausage and
cook over medium heat for a few minutes, then add the tomato and minced garlic.
Cook until the garlic is tender and the tomato begins to break down, then add 1/2 cup of Chardonnay and the
shrimp. The shrimp should cook in three or four minutes. When the shrimp are cooked, add the bacon and a half
cup of cream.
Remove shrimp from heat. Set up two shallow soup bowls with the grits, add the shrimp and garnish with green
onions.
Serve with butter toasted bread.
Source: MeridianDog

Shrimp Sauce Piquante

a Kicked Up Creole, modified from a Prudhomme recipe

4 lbs large, headless shrimp Salt, red and black pepper to taste
4 Tbs EVOO 4 tomatoes, large diced
3 onions, chopped 56 oz Cento brand crushed tomatoes
1 bell pepper, chopped 2 large Cento brand tomato paste
4 or 5 stalks celery, chopped Shrimp stock, probably 4 cups, or more
1 Tbs minced garlic A few green onions, minced
2 minced Jalapeño peppers 1/2 cup minced fresh Italian parsley
2 bay leaves Zest and juice from 1/2 of a large lemon
1/2 Tbs each oregano and basil

Procedure
Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper.
Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes.

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Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as
well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust
the seasonings and stir in the parsley.
Source: OTIS2

Stovetop Boiled Shrimp

If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding:
The spicy boiling water will have you coughing in no time unless you can vent it away. Here is how I do it at
home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I
use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne. I like to use
a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags
of whole seasoning because they remind me of my father, who was an expert shrimp boiler.) I do like my shrimp
spicy. If you don't, cut down on the liquid concentrate.

4 quarts water 1 medium onion, quartered

5 Tbs Zatarain's powdered Complete Crawfish, 1 head garlic, cut in half
Shrimp and Crab Boil 4 lbs head-on medium shrimp
2 Tbs Zatarain's Concentrated Shrimp & Crab boil 8 to 10 new potatoes, if desired
1 bag of Zatarain's Crawfish, Shrimp & Crab 4 1/2 ears of frozen corn on the cob
Boil in Bag 3 cups ice
2 lemons, quartered

Procedure
Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those
now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5
minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon
as you see that separation, turn heat off.
Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10
minutes or so until just right.
Servings: 2
Source: Times-Picayune

Stuffed Bell Peppers:

5 medium bell peppers 1 Tbs chopped parsley
3 Tbs butter, divided 1/8 tsp cayenne pepper
2/3 cups each chopped green onion, bell pepper 1/3 cup shredded Parmesan cheese
and celery 1 lb medium white shrimp, shelled and deveined
Salt and pepper to taste 8 oz of lump or claw crab meat
2 tsp minced garlic 1/4 cup Italian-style bread crumbs
1 1/2 lbs lean ground beef
2 tsp Old Bay seasoning

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Procedure
Preheat oven to 375 degrees. Bring a large pot of salted water to boil on the stove. Slice the peppers in half
lengthwise and remove the seeds. Boil the peppers until tender, about 10-15 minutes. Drain and reserve 1 1/2
cups of the cooking water. Arrange the peppers in a baking dish, cut side up, and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat and sauté the onion, bell pepper and
celery until tender. Season with salt and pepper. Add the garlic. Add the ground beef and Old Bay seasoning.
Cook until the meat is brown, stirring to break up the lumps. Remove from heat and drain the fat. Return the
mixture to the heat, and add the parsley, cayenne pepper, Parmesan cheese and reserved water.
Cook mixture over medium heat until the liquid is reduced by half, about 5 minutes. Add the shrimp and season
with additional Old Bay, if desired. Cook until the shrimp turn pink, 3 to 4 minutes. Remove from the heat. Add the
crab meat and stir lightly.
Stuff the pepper halves with the meat mixture. Sprinkle lightly with the bread crumbs. Dot the tops with the
remaining 1 tablespoon butter. Bake, uncovered, for 25 to 30 minutes, until the tops are golden brown.
Source: Rohan2Reed

Tavolatim’s Barbecued Shrimp

This feeds 8-10 people, BTW ... cut it in half if you need to

2 lbsbutter (Yes, you read right. Two pounds. 5 to 10 cloves garlic, finely minced (or as much as
Eight sticks. Don't whine. DO NOT use you like)
margarine! Real butter only.) 1 medium onion, very finely minced
2 Tbs Creole seasoning, to taste; OR 3 stalks celery, very finely minced
2 cayenne pepper and 3 - 4 teaspoons black 3 to 4 Tbs chopped parsley
pepper, to taste 2 tsp fresh-squeezed lemon juice
2 Tbs chopped rosemary leaves 5 lbs shrimp, heads and shells on
1/2 cup Worcestershire sauce
6 oz good beer (microbrewery is preferable to
mainstream swill)

Procedure
Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for
about 2 - 3 minutes.
Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sautéed stuff, Worcestershire and
lemon juice.
Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are
more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's
another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp
turn pink, about 15 minutes.
Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves
and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da
sauce!
Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this
is a special treat. Don't eat this all the time if you want to live. But hey, every now and again ... LIVE!

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Soup, Gumbo, Chili & Stews

3 Bean 3 Meat Chili

2 Tbs
olive oil 2 tsp sugar
1 lbground pork 1 large can tomato pureed
1 lbground beef 3 cups diced onions
2 lbs
chuck steak, fat trimmed, cut into 1-inch cubes 3 cups diced red bell peppers
6 garlic cloves, minced 1 can black beans
1 large bottle dark beer 1 can kidney
2 Tbs ground cumin 1 can pinto
2 Tbs chili powder - make your own 3 pasillas and 2 1 cup chopped fresh cilantro
guillaros put in oven for a bit then grind 2 3/4 cups (about) beef broth
3 jalapeños with slits cut into them Grated cheddar cheese
2 haberaros 8 oz cream cheese
2 tsp dried oregano 1 cup cheddar cheese
2 tsp salt 8 oz sour cream
1 tsp cayenne pepper 1 lb boudin
3 6-ounce cans tomato paste

Procedure
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown,
about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Remove meat and sauté onions and bell
peppers Add beer, bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover,
and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, hot peppers and
simmer until vegetables are tender, about 30 minutes.
Add beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency use Masa to
thicken at end too.
Preheat the oven to 350 degrees. In a bowl combine cream cheese, cheddar cheese, and sour cream. Remove
boudin from casing and break into the cream cheese mixture. Pour boudin dip into a 1 quart baking dish. Bake for
about 30 minutes.
Source: Athis

6 Ways to Make a Roux

Procedure

Traditional Stove-top Roux

The old-fashion or traditional method for making roux.
In a heavy skillet (I like to use my Cast-Iron Skillet) over medium heat, heat vegetable shortening or oil (or fat of
your choice) until hot.
Add flour gradually, stirring or whisking to combine with the shortening or oil.
After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux
ranges from a peanut butter color to a dark brown (red brown or color of milk chocolate) and has a nut-like odor (it
will be very thick and pasty).

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 Soup, Gumbo, Chili & Stews

This process takes some time, depending on how high the heat on your stove is. The slower, the better, but be
ready to remove skillet from the heat and stir more rapidly if the roux appears to be getting too hot. If you stop
stirring - the flour will burn. Never walk away from your roux. If you see black specks in the roux, you've ruined it.
Dump it out and start over. The secret to getting perfect roux is to take your time and stir constantly.

Paul Prudhomme's Quick Method (from Louisiana Kitchen)

The usual proportion of oil to flour is fifty-fifty.
Roux can be made in advance, cooled and then stored in an airtight jar for several days, in the refrigerator or at
room temperature. If roux is made ahead, pour off excess oil from the surface and reheat (preferred), or let it
return to room temperature before using.
In general, light and medium-brown roux are used in sauces or gravies for dark, heavy meats such as beef, with
game such as elk and venison, and with dark-meat fowl such as duck, geese and blackbirds. They give a
wonderful, toasted nutty flavor—just the right enhancement—to these sauces and gravies. Dark red-brown and
black roux are used in sauces and gravies for sweet, light, white meats such as pork, rabbit, veal, and all kinds of
freshwater and saltwater fish and shellfish. In addition, black roux are best to use in gumbos because the darkest
roux result in the thinnest, best-tasting gumbos of all; but it takes practice to make black roux without burning
them, and dark red-brown roux are certainly acceptable for any gumbo.
You’ll notice that I make exceptions to these general guidelines in some recipes. These exceptions simply reflect
my preference for the flavor of a particular roux with the combined flavors of the other ingredients in certain
dishes. (For example, I prefer the flavor of a medium-brown roux in Grillades and Grits—a veal dish—and in
Sticky Chicken, rather than a darker roux.)
My approach to roux derives from the tradition of Cajun cooks, who view roux as being essentially of two types—
medium brown and black; and who also classify meats as basically of two types—heavy, dark, somewhat bitter
ones, and light, white, sweet ones. Traditionally, Cajun cooks use light roux with dark meats and dark roux with
light meats. This is because they know intuitively, whether they can verbalize it or not, that these particular
combinations lead to wonderful-tasting food. Working within this tradition, I’ve developed variations and given you
in this book the roux-meat combinations which I think are best. You’ll find that as you gain more experience and
skill in making roux, you’ll want to experiment with the endless combinations of roux colors and the flavors of
other ingredients you’re using—especially meats—to find those combinations that excite your taste buds the
most!
Several words of advice are essential:
Cooked roux is called Cajun napalm in my restaurant’s kitchen because it is extremely hot and sticks to your skin;
so be very careful to avoid splashing it on you; it’s best to use a long-handled metal whisk or wooden spoon.
Always begin with a very clean skillet or pot—preferably one that is heavy, such as cast iron (and never a
nonstick type). If possible, use a skillet with flared sides because this makes stirring easier and thus makes it less
likely the roux will burn. In addition, use a large enough skillet so that the oil does not fill it by more than one-
fourth of its capacity.
The oil should be smoking hot before the flour is added.
Once the oil is heated, stir in the flour gradually (about a third at a time) and stir or whisk quickly and constantly to
avoid burning the mixture. (Flour has moisture in it, and adding it to hot oil often creates steam—another good
reason for using long-handled whisks or spoons.)
If black specks appear in the roux as it cooks, it has burned; discard it (place it in a heat proof container to cool
before discarding), then start the roux over again—c’est la vie!
As soon as the roux reaches the desired color, remove it from the heat; stir in the vegetables, which stop the
browning process and enhance the taste of the finished dish, and continue stirring until the roux stops getting
darker (at least 3 to 5 minutes).
While cooking roux (bringing it to the desired color), if you feel it is darkening too fast, immediately remove it from
the heat and continue whisking constantly until you have control of it.
Care and concentration are essential for you to be successful with this fast method of making roux. Especially the
first few times you make a roux, be certain that any possible distractions—including children—are under control.
In addition, have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time and
near at hand before you start cooking.”

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Oven Method, with Oil

Preheat the oven to 350 to 375 degrees F. Start the roux on the stove- top to get it going, preferably in a cast iron
pot, by heating the oil to medium high. Then reduce heat to medium and gradually whisk in the flour, a little at a
time, until fully incorporated.
Carefully transfer the pot into the hot oven and cook for 1-1/2 to 2 hours, stirring about every 20 minutes (just set
your timer and stir every time it goes off), until the roux turns a deep, dark, chocolate brown.

Oven Method – No Oil (from BooDreaux)

Use those aluminum full sized pans. Put some foil in bottom Put 4 cups of flour in it. Place in 375 degree oven
and every 15 minutes or so stir it up and when it gets to the color you want take it out.

Microwave Method
Use the largest bowl you have that can fit into the microwave because as it cooks, the roux expands. Cook the oil
on high for 10 minutes. Stir in the flour until no lumps remain and the mixture is smooth. ...

The Easiest Method

Buy some jarred roux - either the pre made with oil, or the powdered form without oil. I challenge you to taste the
difference in a blind tasting. Heat it before incorporating. Whisk well as you incorporate small amounts at a time.

Apple Rutabaga Soup

This soup looks and tastes like liquid autumn. All year long we look forward to serving it again in the fall. It's
incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a
bit of maple syrup, which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be
successfully substituted for the chicken stock if you wish to make this soup vegetarian, or if you don't want to
bother making chicken stock.

1 stick (1/4 pound) butter 1 cup sweet potato, peeled and roughly chopped
1 cup onion, roughly chopped 1 quart good chicken stock
1 cup Granny Smith apple, peeled, cored and 2 cups heavy cream
roughly chopped ¼ cup maple syrup
1 cup rutabaga, peeled and roughly chopped Salt and cayenne pepper to taste
1 cup butternut squash, peeled, seeded and roughly
chopped
1 cup carrots, peeled and roughly chopped

Procedure
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and
sweet potato and cook, stirring occasionally, until the onions are translucent.
Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked
through and tender.
Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you
used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
Source: Patrick O'Connell, Chef/Proprietor, The Inn at Little Washington via Gris Gris

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Asian Chicken Soup

2 cups chicken broth 2 green onions sliced
4 Tbs soy sauce 1 chicken breast cubed
2 Tbs mirin

Procedure
Combine all ingredients except chicken in pot and bring to boil. Add chicken. Ready to eat when it returns to boil.
Add Siracha to taste. Can add a little lemongrass for a change. Serve over rice, noodles, or by itself.

Avgolemono Soup
Greek Penicillin, great even if you don't have a cold:

1 quart chicken broth 2 Lemons juiced

2 tsp Olive oil 2 Eggs
1 Onion chopped fine 2 cups hot water
1 bunch green onion Fresh dill if available
1 Carrot grated Salt/Pepper
2/3 cup Rice

Procedure
Sauté onion in olive oil till tender, about 10 minutes, add chicken stock, carrot, rice, salt/ pepper. Let simmer till
rice is tender, about 20 minutes. Add green onions and use hot water to correct volume, just add enough to get a
soup consistency. Combine eggs and lemon juice and whisk, then add some hot soup to eggs slowly, till they
blend together, about 1 cup. Add egg mixture slowly into soup, stirring constantly so eggs don’t curdle. Correct
salt & pepper, add dill and serve
Source: andouille

Bacon and Oyster Gumbo

Try this decadent recipe from chef Aaron Burgau at Patois Restaurant in New Orleans. Gumbo comes in so many
varieties and this one kicks it up a notch for the holidays by featuring Louisiana oysters and bacon.

2 quarts shucked Louisiana oysters, in liquor 3 celery stalks, chopped

4 quarts unsalted chicken broth 2 bell peppers, chopped
1 lb thick-cut smoked bacon, chopped 6 garlic cloves, minced
2 large onions, chopped Creole seasoning, to taste
1¼ cups all-purpose flour green onions, for garnish

Procedure
Drain oysters through a fine mesh strainer, straining liquor into a stock pot; cover raw oysters and chill until
needed. Place oyster liquor over medium heat; bring to a low boil and simmer until liquid has reduced by half,
while skimming away all foam that gathers on the surface.
Add chicken broth, bring to a low boil, remove from heat, and keep warm until needed.

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Brown bacon in a large skillet over medium-high heat; remove bacon and reserve. Measure ½ cup bacon grease
in skillet, adding cooking oil if needed. Add onions to hot grease; sauté until lightly browned, about 10 minutes.
Sprinkle evenly with flour; stir well to break up any lumps. Reduce heat to medium and cook until dark brown,
while stirring often to prevent burning, about 10 to 20 minutes.
Add celery, bell pepper, garlic, and reserved bacon; sauté 5 minutes. Slowly add 1 cup warm broth while stirring
vigorously; repeat 3 times until roux has dissolved. Add remaining broth and stir until mixture is well blended.
Bring to a low boil over medium heat; reduce heat to low and simmer 1 hour, stirring often along bottom to prevent
roux from settling. Skim away fat and foam that accumulate on the surface.
Taste gumbo; adjust flavor with Creole seasoning. Add reserved oysters; stir well. Return to a low boil for 2
minutes while stirring; remove from heat and let stand 10 minutes. Serve gumbo hot, with rice and French bread.
Garnish with green onions.
Source: Stadium Rat

Bad Ass Soup

Made a bad-ass soup, inspired by Rio Mar's garlic soup was going to try and replicate the RioMar soup b.c i can't
stop thinking about it. I don't have the recipe, but i imagined there might be a little saffron and smoked paprika in
the flavor profile. When i went to Rouse's i couldn't find saffron, or even some of the Goya brand seasoning that
my Dominican friends taught me to use....so i called an audible:
Man, this shit was really was good, not too heavy, and very easy. I'll tinker with it again.
I would think that white beans would be nice in here as well.

1/2 lb smoked bacon good Spanish olive oil

3 heads garlic fresh parsley
3 sweet onions ground pepper/kosher salt to taste
1 large can crushed san Marzano tomatoes fresh parsley
bag of fresh kale, or one bunch McCormick smoky sweet pepper seasoning***
1 bottle pinot grigio asiago cheese
about 3-4 cups veggie stock crusty bread

Procedure
i used a heavy enameled cast iron pot.
-few glugs of oil, then slowly roast the whole garlic cloves to golden brown and sweet. Don't scorch. remove
garlic.
-while garlic is going coarse chop the bacon and crisp in a separate skillet. Remove the bacon.
-add little more oil to the pot, and a tablespoon of bacon drippings. thinly slice the onions and slowly caramelize.
Add the seasoning blend late in the process...maybe 2 teaspoons or so.
-when gooey and nice, add the tomatoes, bacon, garlic, wine, and stock. Season. Let simmer for about an hour.
-add a few big handfuls of the kale, thick stems discarded. simmer for about another hour or until the doneness
and soup consistency you like.
-add fresh parsley and simmer 2-3 more minutes.
As always, season each layer with salt and pepper.
to serve:
put some torn chunks of crusty bread in the bottom of a bowl and top with a little shredded asiago cheese. Ladle
the hot soup over the top. Top with a little more more cheese and a drizzle of good olive oil, and a hit of fresh
cracked pepper. Open a bottle of wine and enjoy.
Source: el tigre

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Baked Potato Soup

8 slices bacon 1 1/2 tsp salt
1 cup diced yellow onions 1 1/2 tsp red pepper sauce
2/3 cup flour 1 1/2 tsp coarse black pepper
6 cups hot chicken stock 1 cup grated Cheddar cheese
4 cups diced, peeled baked potatoes 1/4 cup diced green onions, white part only
2 cups heavy cream additional chopped bacon
1/4 cup chopped parsley grated cheese for garnish
1 1/2 tsp granulated garlic chopped parsley for garnish
1 1/2 tsp dried basil

Procedure
Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high
heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just
begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to
simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and
chopped parsley.
Source: Hat Tricks

Beef and Brew Stew

Quick, easy, and very healthy. Only 140 calories. Got the recipe from mens health.com

1.5 lbs stew meat 2 or 3 potatoes cut up

carrots 12 oz dark beer (i use either southern pecan or
Chopped onion Guinness)
Bell pepper chopped 2 or 3 tsp Italian seasoning
Sweet Peas Garlic
1 cup water/beef broth

Procedure
Season the beef and brown. add in the onions and cook until soft. Add remaining ingredients, bring to a boil,
cover and simmer.
Alternately great in a slow cooker.
Source: BugAC

Best Chili
2 1/2 lb lean chuck, ground 2 tsp paprika
1 lb lean pork, ground 2 tsp oregano leaves
4 cloves garlic, finely chopped 2 tsp sugar
1 cup finely chopped onion 1/2 tsp coriander, ground

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8 oz hunt's tomato sauce 1 tsp unsweetened cocoa

1 cup water 1/2 tsp Louisiana hot sauce
12 oz beer 1 tsp cornmeal
3 Tbs chili powder 1 tsp flour
2 Tbs instant beef bouillon (or 6 cubes) 1 tsp warm water
2 Tbs cumin, ground

Procedure
In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
Add the garlic and onion, cook and stir until tender.
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.
Bring to a boil then reduce heat and simmer, covered, for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
Stir into chili and cook, covered, for an additional 20 minutes.
Source: bryso

Best Damn Chili Ever

2 tsp oil 3 1/2 Tbs chili powder
2 onions, chopped 1 Tbs cumin
3 cloves garlic, minced 1 Tbs cocoa
2 lb lean ground beef (biggest hamburger pack 1 tsp oregano
you see)the more meat the better 1 tsp cayenne
1-2 lbs beef sirloin, the long strips as used 1 tsp coriander
for Chinese or cubed sirloin. 1 tsp salt
1 can dark beer (ANY beer) non alcoholic 1/2 tsp Louisiana hot sauce (optional)
even
2 tsp cornmeal
1 cup strong coffee with chicory
1 tsp flour
1 can diced tomatoes
1 large or 2 small cans Bushes chili beans
2 (6 ounce) cans tomato paste
4 chili peppers, chopped (OPTIONAL)Or just
1 lg. can stewed tomato add a half of a one.
1 lg. can Hunts tomato sauce (Or your 1 bag shredded cheddar cheese or taco
favorite) cheese mixes to garnish-hot
1 can beef broth
1/2 cup brown sugar

Procedure
Heat oil.
Cook onions, garlic and meat until brown. Drain twice.
In a big pot Add tomatoes, beer, coffee, tomato paste and beef broth. Onions, Garlic and meat
Add all spices. Stir in drained chili beans and peppers.
Reduce heat and simmer low for all day or at least 4 hours.
Serve in a bowl and top with shredded cheese.
Source: CajunAngele

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Best Tomato Soup

This really is a great idea. I'm looking forward to reading and trying some recipes. I love to cook and bake, so I will
contribute some recipes. I thought of this one since I just made it. I found it last year when I had too many
tomatoes in my garden. It is the best tomato soup recipe - just amazing.

4 cups chopped fresh tomatoes 2 Tbs all-purpose flour

1 onion, sliced 1 tsp salt
4 whole cloves 2 tsp white sugar, or to taste
2 cups chicken broth 1 cup milk or heavy cream, depending on your
2 Tbs butter preference

Procedure
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and
gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent,
like you are making gravy), cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato
mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.
Source: Ariel

Big Jim's Duck and Sausage Gumbo:

I have used this site to find many recipes (thank you!)....so I figure it is about time that I shared one of my own.

1 Duck (or 2 small ducks): 5 lbs Kosher salt: 1/2 tbsp

Duck stock: 2 qts Black Pepper: 1 tsp
Andouille (or smoked) sausage (slice): 1.5 lbs Thyme: 1 tsp
Onion (diced): 2 cups White pepper: 1/2 tsp
Green bell pepper (diced): 1 cup Cayenne: 3/4 tsp
Celery (sliced): 1 cup Oregano: 1/2 tsp
Garlic (minced): 1.5 tbsp Garlic powder: 1/2 tsp
Green Onion/scallion (sliced): 1 cup Onion powder: 1/3 tsp
Beer (Abita Amber or darker): 1 bottle Paprika: 2/3 tsp
All Purpose Flour: 1.25 cups Tabasco (I use 2-4 dashes): to taste
Veg. Oil: 1.25 cups File powder: for table
(Or substitute duck fat for some/all of the oil) Add'l salt to taste
Bay leaf: 3 Add'l salt and pepper to season duck

Procedure
Season the duck inside and out with salt & pepper...pierce skin in multiple places...roast duck at 350deg for 2.5
hours (or look up the recipe for "The Amazin 5-hour Roast Duck" which produces a very tender and juicy duck).
Let duck rest until it is cool enough to handle. Remove skin (it is up to you what to do with that wonderful, crispy
skin). Tear/cut the duck meat into bite side pieces.
Use the duck carcass and giblets (no liver), to make the stock. (there is no substitute for a homemade stock....I
simmer the stock a minimum of 2 hours, but 4+ hours is ideal).
Lightly brown the sliced Andouille sausage in a frying pan. Drain oil and set aside.
Combine all seasonings
Combine diced onions, bell pepper and celery

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Place 2qt of stock in a pot and bring to a simmer

Heat the vegetable oil in large pan and add flour....stir constantly to make a dark roux (as dark as you can get the
roux without burning it...brick red is the minimum...the color of dark chocolate is ideal).
(Note: I usually substitute up to half of the oil with duck fat reserved from roasting the duck...but be sure to strain it
well so it doesn't burn while making the roux)
Add the onion/bell pepper/celery mix to the roux to stop it cooking...stir to combine (adding veggies in 2-3 batches
may make this process easier).
Stir mixture for 2-3 minutes
Add seasoning mixture and stir for an additional 2-3 minutes
Add garlic....remove from heat and continue stirring briefly
Bring stock up to full boil.
Slowly add roux/veggie mix to the stock and stir to dissolve
Add bottle of beer to the stock
Add browned sausage to the stock and return to a boil
Reduce to a simmer, cover pot and let simmer for 1hr 15min
Add duck meat and simmer covered for 10 more minutes
Add only 1/2 cup of scallions
Add Tabasco (or other hot sauce) to taste
Add add'l salt/seasoning (if needed)
Let simmer another 5 minutes and remove from heat (or reduce heat to low to keep warm)
Serve the gumbo in bowls poured over white rice.
Note: for the rice, I usually add some minced onion, bell pepper and celery, plus a pinch each of black, white and
cayenne pepper)
Garnish with remaining green onion (or place remaining green onion on table for people to add to taste)
Place file powder and Tabasco on the table for people to add to their own taste. (for my taste, this gumbo is plenty
thick enough without adding file)
Recipe Tips
I know that most of the people on this board know how to make a great roux....but, for those that don't, the best
Google searches would be for Emeril and/or Paul Prudhomme's roux recipes. Those are the same guys I would
recommend if you need help with the duck stock
I start with VERY hot oil over med-high heat (and stirring like crazy) which speeds up the process....but then I
start lowering the heat...until I am using med-low (or even low) heat as it nears the desired color. This helps me
control process and to avoid burning the roux
And if it is your 1st time making roux be sure to wear oven mitts...it is boiling oil, after all
Source: misterf

Black Bean Soup

1 Tbs oil 3 cups water
1 small onion chopped 1/2 cup salsa
1 tsp cumin 1 Tbs lime juice
30 oz black beans (I get low sodium) rinsed chopped cilantro

Procedure
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until beginning to soften about 2 to 3
minutes. Add chili powder and cumin and cook stirring one minute more. Add beans, water and salsa. Bring to a

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boil, reduce heat and simmer for 10 minutes. Transfer half the soup to a blender and puree. Stir the puree back
into the saucepan. Serve with chopped cilantro.
Source: S

Black Eyed Pea and Andouille Soup

The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for
various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it. Notes:-
Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just
about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup.
Added more red wine. Never added any salt. Used prosciutto and pancetta with diced ham rather than bacon.
Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my
preference. Made the night before New Year's Day. I got the base recipe from a friend and made some changes
and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or
save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy.
You can also ask some butchers if they have any. Lately, I’ve seen some smoked shanks at Albertson’s.
(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is
below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart
roaster and let it go overnight. )

Ham Stock Ham stock (and reserved ham from

1 to 2 meaty ham bones
Large splash of red wine (approx 4 oz)
1 Large onion with skin (quartered)
3 cloves garlic (skin removed but add skin to pot
as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme
1 stalk celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med &
can also add some ends, etc if
available)
Soup
Olive oil
¼ lb bacon (or prosciutto or tasso or
whatever you like, diced (I think I usually
add a bit more)
2 large onions, chopped
3 cloves garlic, minced
recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups sliced celery
2 jalapeno peppers (or hot pepper of
choice) *you can leave whole and
remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme
1 to 1 ½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use
the other two to shred into soup-I don’t
use potatoes, but some folks like them)
extra ham (optional) ½ pound andouille
cut into bite sized pieces (I don’t use a
lot because I don’t want to overpower
the ham stock flavor)
salt & pepper to taste, if you wish.

Procedure

Ham Stock
Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the
ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve
(if you wish-I don’t use it) and return bones to the pot.
Add celery, carrot and additional onion and cook for 4 - 5 more hours

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Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.

Soup
Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.
Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are
opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers
and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.
Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking.
(Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two
remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot,
remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock
recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are
tender but not mushy. Add extra ham if desired during the last hour of cooking.
Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the
top, also.
Recipe Tips
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the
peppers.
Source: Gris Gris

BLT Soup
1 lb bacon, cooked and crumbled 1 Tbs Creole seasoning
1/2 lb butter 1 can cream of asparagus soup
6 large tomatoes, julienned 1 quart half and half
2 Tbs pick-a-peppa shredded lettuce
2 Tbs Worcestershire sauce

Procedure
cook bacon. Set aside and crumble. In drippings, add butter and tomatoes and sauté for several minutes.
Transfer to crock pot.
Add sauces and seasonings. Add soup and bacon. Cook on low for 2 hour and add half and half. Cook on low for
additional 2 hours.
Transfer to bowls and top with lettuce.
Servings: 8
Source: tavolatim

Breakfast Gumbo
The holidays are winding down, but before you start that New Years diet, follow me along a culinary journey your
taste buds won't soon forget. I call this dish "breakfast gumbo," but you can name it whatever you want. Chances
are you won't come up with something better because that pretty much describes it perfectly.

3/4 lb bacon, reserve grease for roux trinity

1 lb Jimmy Dean Country Mild sausage grits

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water 3 eggs
1/2 cup flour

Procedure
Start by sizzling about 3/4 lb of bacon. If you have a high end cast iron pot, use it.
Remove the bacon and set aside to crisp. Empty the bacon grease into another pot to make the roux later. Next,
deglaze with more pork. I'm using 1 lb of jimmy dean country mild.
Once the sausage is cooked, set aside. Deglaze again with water, then add another quart or two. This is your
pork stock, the essence of breakfast gumbo. Let this begin to boil and move on to your roux.
Set your bacon grease, about a half cup or so, to medium heat and add about a half cup of flour. Stir constantly.
Cooking the Inspired way is all about having fun. You can't rush a good roux, so I like to make roux faces while I
wait. Check this guy out. "Ahh, it burns, it burns!!" LOL!
Keep stirring until you reach a nice chocolatey color.
Cut the heat and add your veggies. Add the roux to the pork stock, season, and let it cook on a rolling boil for at
least 45 mins. You're doing great.
Go ahead and get some grits made in another pot. Cream of wheat is an acceptable alternative. If you have a
high end Le Creuset, use it.
Lastly, crack 3 eggs and drop them right into the boil, yolk and all. Add the sausage back, and cut up the bacon
and add it in too. The eggs only need a few mins to cook.
Spoon over grits and serve.
Source: link

Breaux Bridge Vegetable Soup

The vegetables may be varied. Freezes well.

3 lb soup meat 2 carrots, sliced

2 Tbs oil 4 Tbs parsley, chopped
3 ½ quarts water 1 large red potato, cubed
½ head cabbage, sliced 4 ears corn kernels
1 very large onion, chopped 5 Tbs tomato paste
2 stalks celery, chopped 1 tsp sugar
3 medium tomatoes, chopped Salt and pepper to taste
1 large turnip, chopped Tabasco
1 handful string beans

Procedure
Brown the soup meat in the oil. Pour off oil.
Add the other ingredients and bring to a boil. Scoop off any foam that rises to the top.
Lower heat to low-medium and cook for 3 hours.
Servings: 8
Source: Bayou Banquet (DH Holmes cookbook) posted by Stadium Rat

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Broccoli Soup
This was an easy light soup I made recently. Doubled easily and it had a creamy texture. Everyone thought it was
a cream based soup. I served it as a starter with a few homemade croutons and shaved parm atop each cup. I
used the hand immersion blender to puree it. Lemon zest would also work in it.

2 lbs broccoli, trimmed and cut into florets 4 cups homemade or low sodium chicken stock
1/4 cup olive oil 3/4 cup grated Parmesan
2 cloves garlic, peeled and smashed 1 lemon
Salt and freshly ground pepper Crusty bread for serving

Procedure
Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and
set aside.
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and
turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the
broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little
during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the
puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot
with plenty of crusty bread.
Source: Gris Gris

Butternut Squash Soup

1 (2 to 3 pound) butternut squash, peeled and 1/2 can Evaporated Skim Milk
seeded Nutmeg
2 Tbs olive oil Salt and freshly ground black pepper
1 medium onion, chopped
6 cups chicken stock

Procedure
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove
squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and
season with nutmeg, salt, and pepper. Add Evap Skim Milk. Serve.
I also add some cayenne, just a small amount
best way to get out the butternut squash is cut the stem off from the bulb, then cut stems in half. Place in a
microwave safe dish; add water to dish (halfway). Microwave for about 7 min. Squash should scoop right out after
that.
It's way better than trying to mess with a raw butternut squash. You can also buy the puree in the frozen food
section.
Source: TexasTiger05

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Carrabba's Sausage and Lentil Soup

1 Carrot Diced 2 cups Dried lentils washed according to package
1 Tbs Olive Oil directions
2 stalks Celery Diced 1 tsp Salt
1 Large Onion Chopped ¾ tsp Black Pepper
2 cloves Garlic Crushed ½ tsp Crushed Red pepper Flakes
1 lb Hot Italian Sausage removed from casing ½ tsp Oregano
8 cups Chicken Broth ½ tsp Thyme
2 cans Whole Tomatoes ½ tsp Fennel seeds

Procedure
In a large saucepan, heat one tablespoon of oil. Add one carrot - diced, two stalks of celery- diced, one large
onion- chopped and two cloves of crushed garlic. Sauté until tender.
Remove vegetables from the pan and add one pound of hot Italian sausage, removed from the casing, to the pan.
Brown the drain off fat.
In a large stockpot, place eight cups of chicken broth, the sautéed vegetables and the sausage meat. Open two
cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the
juice. Add two cups of dried lentils which have been washed according to package directions.
Season with one teaspoon of salt, ¾ teaspoon of black pepper, ½ teaspoon of crushed red pepper flakes, ½
teaspoon oregano, ½ teaspoon thyme, ½ teaspoon of fennel seeds and one bay leaf.
Simmer until the lentils are tender, 30-45 minutes. Remove one-third of the soup and puree it using a hand-held
blender, then return it to the pot. Correct seasonings and remove bay leaf.
Source: tigeryat

Cauliflower Soup
made a fabulous roasted cauliflower soup on Monday.

Procedure
Two heads cauliflower. Chop into about 8 pieces each. Paint with EVOO, salt and Roast in oven until tops are
almost crunchy. Chop and sauté 3 big onions and a TON of garlic in a pan with a stick of real butter.
Take out cauliflower, dump in kitchen aide mixing bowl, add in sautéed onions and garlic (with butter juice), 2
handfuls if shredded cheddar and half a container of whipping cream.
Hit mix and dump in chicken broth until you are satisfied with the consistency.
Serve with sour cream and green onions on top.
Source: Sir Drinksalot

Chauvin-Style Chicken File' Gumbo (No Roux)

This type of gumbo is not supposed to be thick. file' gumbos are more watery....however the file' will thicken it a
bit. if anyone asks why it’s not thick just tell them that's how file' gumbo is. as far as the color, the finished product
should be a dark greenish-brown. if you need to have a darker color, add some Kitchen Bouquet while your
onions are smothering.
On a side note. the gumbo should have its file' flavor before it's served to anyone. in other words you shouldn't
have to put out extra file' on the table. just be careful not to overdo it.

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Also, if you substitute the chicken for 150 ct shrimp and some pre-smothered okra.....voila, you've got shrimp and
okra file' gumbo. in which case you can sub the chicken stock for some good homemade shrimp head stock, but
it’s not necessary.

1 1/2 lb thin-cut chicken breast 1 bunch short-stalk celery, halved and chopped
1 1/2 lb boneless chicken thigh 12 cups chicken stock
olive oil 1/2 bunch parsley, chopped
salt and pepper file’, to taste
2 medium-large onions, chopped seasoning of choice
2 medium bell peppers, chopped

Procedure
Preheat oven to 415º. Lightly coat chicken with olive oil and sprinkle with salt and pepper. Lay out on a flat oven
pan and cook until done, but still moist, about 20-25 minutes. Remove chicken, cool, and pull apart into medium-
size pieces with two forks. Set Aside.
In a 5 1/2 qt. enameled Dutch oven or Magnalite, bring a small amount of oil to medium and brown onions for 15-
20 minutes. After onions are soft and browned (but not burnt), add just enough water to cover the onions. Lower
the fire to simmer and smother for 1 hour, adding small amounts of water periodically as needed.
After one hour of smother, add bell peppers, parsley and celery and simmer for another 20-30 minutes, or until all
vegetables are soft. Add the chicken stock and bring back to a simmer for 30 minutes. Halfway through, add the
chicken meat to the pot.
Season the gumbo to taste, using:
-either your favorite all purpose Creole seasoning, or black pepper/kosher salt/cayenne
-file’ powder. This is a file' gumbo, so remember this is a key component (just don't go overboard)
Recipe Tips
*do not use a bare cast iron pot for this type of gumbo
Source: Honky Lips

Chauvin-Style Seafood Gumbo with Smothered Okra

vegetable oil, as needed 1 1/2 lb 150-200 ct. shrimp
all-purpose flour, as needed 1 1/2 lb lump crabmeat
1 large onion, chopped 2 bay leaves
1 large bell pepper, chopped seasoning: kosher salt, black pepper,
3 stalks celery, halved and chopped garlic powder, cayenne, to taste
1 lb (or more) okra, pre-smothered (directions 1 bunch onion tops, chopped
below)
12 cups homemade shrimp stock (hot)

Procedure
In a cast iron or Magnalite pot, add about 1/4 inch of vegetable oil and heat to medium-low. Whisk in the flour. Stir
the roux until a dark caramel color has been reached, about 45 minutes to 1 hour.
Add the onions, bell peppers and celery and raise temperature to medium, cooking until soft (about 20 minutes).
Add the shrimp stock, okra, and bay leaves and bring to a simmer for another 30 minutes to an hour, leaving a
crack in the lid.
Add the shrimp and crabmeat. Bring back to a simmer and add seasoning to taste. Simmer for 5-10 minutes, shut
the fire off and add onion tops. Serve over rice.

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Smothered Okra
In a good size heavy bottom pot, bring a little oil to medium-high. Add chopped onion and sliced okra and sauté
for about 10 minutes. Next, Add about an inch of water and a small amount of vinegar and back the fire down to
low. If you want diced tomatoes now is the time to add them.
Cover the pot and smother for a few hours, periodically adding small amounts of water. Never let the pot dry out.
When you are done the okra should be completely broken down into a pourable texture. Also make sure there's
no standing water in the pot when you are finished....let any water cook out towards the end.
Source: Honky Lips

Cheater's Gumbo
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 "pre-seasoned" 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.

1 16 oz jar of Savoie's dark roux-start by using about  ½ stick butter

3/4 of the jar. You can add roux or extra stock 2 tsp salt if needed taste after adding sausage
if you find it too thick or too thin. Keep an before adding salt.
extra jar of roux on hand just in case. 1/2 tsp of red pepper*(andouille can be spicy for
1- 2 cooked rotisserie, hickory or pecan pepper sensitive folks, so you may want to
smoked chickens, depending on the size. You wait to add this at the end.)
want to have about a 3.5 lb chicken, no less. 1.5 cup chopped white onion
(get the chicken from a bbq restaurant or a
3/4 cup chopped celery
grocery store with NO sauce on it or funky
seasonings. Do not get a mesquite or 1 cup chopped bell pepper
1 lb andouille or good quality smoked sausage. 2 cloves garlic, finely chopped
Savoie’s andouille will work if you don't have 5 green onions, whites and green tops,
a locally made andouille or other sausage chopped
available.
2.5-3 quarts of chicken broth*** or water ***I
would use Swanson's low sodium
stock.Some of the others have a funny taste
and too much salt.

Procedure
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.

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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.
Recipe Tips
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!
Source: Gris Gris

Cheddar Corn Chowder

From TexasTiger05

8 oz bacon, chopped 12 cups chicken stock

1/4 cup good olive oil 6 cups medium-diced white boiling potatoes,
6 cups chopped yellow onions (4 large onions) unpeeled (2 pounds)
4 Tbs (1/2 stick) unsalted butter 10 cups corn kernels, fresh (10 ears) or frozen (3
1/2 cup flour pounds)
2 tsp kosher salt 2 cups half-and-half
1 tsp freshly ground black pepper 8 oz sharp white cheddar cheese, grated
1/2 tsp ground turmeric

Procedure
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to
the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a
boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off
the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.)
Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is
melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Source: Gris Gris

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Chicken & Sausage Gumbo

1/2 cup cooking oil 2 links smoked sausage
1 Tbs flour green onion
1 onion Kitchen Bouquet
4 or 5 chicken breasts salt & pepper

Procedure
Season chicken breast with meat tenderizer, Tony’s, salt, and pepper. Pour grease in gumbo pot while on
medium heat then put a heaping tablespoon of flour in grease. STIR CONSTANTLY. You want your roux to look
like a dark caramel color. I find it easier to turn burner down to med low and
stir longer but it can burn really easily. Once roux is done then add 1 onion. Once onion looks clear then add
chicken breast. Once chicken breast is browned add 4 cups of water and bring to boil & stir. Add 2 caps of kitchen
bouquet, still boiling add salt and pepper. Next add smoke sausage and green onion. Turn down to medium, put
top on w/ crack. Stir and add water when needed.

Chicken Taco Soup

1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles (you
can use Rotel for heat if you prefer)
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed.

Procedure
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker (AKA crock pot). *I sauté
the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing
down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4
hours on low.
NOTE: If not using a crock pot, simmer/cook on the stovetop for 20 minutes or until chicken is done and tender.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You're technically
supposed to cook it on low for another 2 hours in the crock pot but you really don’t have to. I never do. It’s very
forgiving. You can leave it in longer if you want too. Top with 4-blend Mexican shredded cheese. Enjoy!
Source: Kristy at Sweet Treats and More

Chicken Tortilla Soup

2 Tbs oil Salt to taste
1 large yellow onion (chopped) Black Pepper to taste
1 bell pepper (chopped) 12-16 corn tortillas
8 cloves of garlic (minced) 1 whole rotisserie chicken shredded
60 oz chicken broth 12 oz Monterey jack cheese
1 can diced tomatoes (drained) 1 cup of heavy whipping cream
1 can of Rotel 1/4 cup of cilantro
1 can of niblet corn (drained) sour cream

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1 packet of taco seasoning fresh avocado

Procedure
In a large stock pot sauté onion, bell pepper and garlic in vegetable oil until they start to get tender.
Add chicken stock, diced tomatoes, Rotel, and corn.
Season with salt, pepper and the taco seasoning.
Add shredded chicken.
Bring to a boil.
Add cilantro and cream.
Return to a boil.
Tear corn tortillas into pieces and add a few tortillas at a time, stirring in between each additional batch of tortillas.
Add 3/4 of the Monterey jack cheese. Stir in until melted.
Continue to stir until all of the tortillas are broken up and blended well into the soup.
Reduce heat to simmer.
Cook for 20 minutes.
Salt and pepper to taste.
Serve by putting fresh avocado slices in the bottom of a bowl. Ladle soup over the avocado and top with a dollop
of sour cream and a little more cheese and cilantro.
For the adventurous: Thinly slice additional tortillas and fry in vegetable oil until crispy. Add to the top of the bowl
of soup (like a bird's nest). This is delicious and it makes a really great presentation!
Source: niknik

Chicken Wild Rice Soup

2 quarts chicken broth 1/4 cup butter, cubed
1/2 lb fresh mushrooms, chopped 1/4 cup all-purpose flour
1 cup finely chopped celery 1 can (10-3/4 ounces) condensed cream of
1 cup shredded carrots mushroom soup, undiluted
1/2 cup finely chopped onion 1/2 cup dry white wine or additional chicken broth
1 tsp chicken bouillon granules 3 cups cooked wild rice
1 tsp dried parsley flakes 2 cups cubed cooked chicken
1/4 tsp garlic powder
1/4 tsp dried thyme

Procedure
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30
minutes.
In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir
for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings
(3-1/2 quarts).
Source: Taste of Home

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Chili (Large Recipe)

No power at the rock pile so I'm cooking a large chili for tomorrow night and later, should the jackals leave any.
This is a work in progress.

10 lbs ground beef 1 tsp oregano

12 lbs pork loin, roughly ground 1 Tbs cumin
6 onions, ground 1 Tbs each onion and garlic powder
3 Serrano peppers, ground 8 oz chili powder, Mexine, Gebhardt, and a
3 hatch chilies , ground generic, mixed
6 cayenne peppers, ground 2 quarts beef stock
1 large bunch of cilantro, ground 1 Hershey bar

Procedure

First Seasoning
Browned the beef and drained the grease. Added the pork and all of the above ingredients. This will simmer 30
minutes and then I'll reseason and build it up .

Second Seasoning
Added 4+ ounces of chili powder, 3 more cayenne peppers, 1 T of cumin, 2 T of sea salt, 1 T of fresh black
pepper and 2 T of fresh oregano...and 2 Hershey bars. I also made a slurry of 1 cup of corn meal and 3 cups of
water and added that.
Lastly, to appease Mr Balls and R2R, I added 2 medium diced tomatoes. This will simmer 15 minutes, get
seasoned one last time, probably get a little more corn meal slurry for body, and shut down for the cool down. It's
just under 20 quarts of product as of now.

Final Seasoning
I added another cup of corn meal mixed with 3 cups of water. The texture is now what I wanted. Also added 3
more ounces of chili powders (Mexene and Gebhardt) along with another T of salt and 1 T of ground cayenne
pepper. It's done. I highly recommend it. And it'll be much better Wednesday.
Source: OTIS2

Chili With Cheddar Hushpuppy Crust

For white chili substitute cannellini beans for chili beans and chicken/chicken broth for beef/beef broth

1 Tbs olive oil 1 (4 1/2-ounce) can mild green chilies, drained

1 1/4 cups finely chopped onion 1 egg
2 cloves garlic, minced 1/2 cup milk
1 medium green bell pepper, chopped 3 Tbs butter or margarine, melted
1/2 tsp ground cumin 1 (6-ounce) package cornbread mix
1 Tbs chili powder 1 cup shredded cheddar
2 Tbs fresh lime juice Sour cream, optional, for garnish
1 (19-ounce) can chili beans (optional) Salsa, optional, for garnish
2 cups cooked ground beef Fresh cilantro sprigs, optional, for garnish
1 (14-ounce) can beef broth

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Procedure
Preheat oven to 400 degrees
Filling: In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green
pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the
lime juice, beans, beef, broth, and green chilies, and stir until just combined. Remove from the heat and set aside.
Crust: In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4
cup onion and the cheese. Pour over the chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is
golden brown. Remove from the oven and let cool for about 5 minutes.
Delish. If desired, top with sour cream, salsa, and cilantro before serving.
Source: OBUDan

Chy's Hot And Sour Soup

8 dried shiitake mushrooms 1/2 tsp ground white pepper
8 dried oyster mushrooms 2 Tbs red wine vinegar
4 cups chicken stock 1 tsp rice vinegar (optional for extra sour)
1/3 cup diced bamboo shoots 2 Tbs cornstarch
1/3 cup diced chicken 3 Tbs water
1 Tbs chopped fresh ginger 1/2 (16 ounce) package firm tofu, cubed
1 tsp soy sauce 1 egg, lightly beaten
1/2 tsp white sugar 1 tsp sesame oil
1 tsp salt 2 Tbs thinly sliced green onion

Procedure
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.
Source: chinhoyang

Cold Avocado Soup – From Mr. B’s Bistro

I can't remember which poster here shared this wonderful cold soup with me, but I really like this stuff. As I
understand, they don't make it all that often at Mr. B's

1 medium russet potato, peeled and cut into 1/2- 1 1/2 cups cold milk
inch slices 1 1/2 cups cold heavy cream
1/4 of a bay leaf hot sauce to taste
kosher salt and freshly ground black pepper to 1/2 lb jumbo lump crabmeat
taste

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3 avocados

Procedure
In a median saucepan combine 1 1/2 cups water with potato, bay leaf, salt and pepper and cook until soft.
Remove bay leaf and chill. Puree in food processor to a nice smooth consistency.
Peel and pit avocados. In a food processor combine 2 1/2 avocados, 1/2 cup potato puree (discard leftover
puree), milk and cream. Season with salt and pepper to taste. Dice remaining avocado and use as garnish when
plating.
Serve in a shallow soup bowl with a nice spoon of Lump crabmeat and a shot of hot sauce.
Source: MeridianDog

Cook's Country 5 Alarm Chili

I've been using Cook's Country 5 Alarm Chili recipe and really like it. I don't add beans because I don't like them
in my chili, but you can do what you wish. It's got great flavor and it's not overly hot with pepper in spite of the
name. It's just darn good. Below is the info on it and recipe. Why this recipe works: As the name implies, five-
alarm chili should be spicy enough to make you break a sweat, but it has to have rich, deep chile flavor as well.
We used a combination of dried anchos, smoky chipotle chiles in adobo sauce, fresh jalapenos, and chili powder
to create layers of flavor. Ground beef… read more Five-Alarm Chili Good chili doesn’t have to take a whole
afternoon.

2 oz dried Ancho chiles (4 to 6 chiles), 2 jalapeño chiles, stemmed, seeds reserved,

stemmed, seeded, and flesh torn into 1- and minced
inch pieces 6 garlic cloves, minced
3 1/2 cups water 2 Tbs ground cumin
28-ounce canned whole peeled tomatoes 2 Tbs chili powder
3/4 cup crushed corn tortilla chips 1 Tbs dried oregano
1/4 cup canned chipotle chiles in adobo sauce 2 tsp ground coriander
plus 2 teaspoons adobe sauce 2 tsp sugar
2 Tbs vegetable oil 1 tsp cayenne pepper
2 lbs 85 percent lean ground beef 1 1/2 cups beer
Salt and pepper 3 (15-ounce) cans pinto beans, rinsed
2 lbs onions, chopped fine

Procedure
Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard
liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce
in blender until smooth, about 1 minute; set aside.
Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½
teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to
sizzle, 10 to 15 minutes. Drain in colander; set aside.
Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and
jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder,
oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to
simmer. Stir in beans, reserved Ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover,
reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste.
Serve.
Servings: 8

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Recipe Tips
Look for Ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as
Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Five Hits for Five Alarm
JALAPEÑO: Brings fresh vegetable flavor.
CHIPOTLE IN ADOBO: Instant shortcut to ¬smokiness.
CHILI POWDER: Wouldn’t be chili without it.
CAYENNE: Adds raw heat.
ANCHO: Adds depth, complexity, and mild heat.
related content

Coq au Vin
A fantastic dish from the south of France. Perfect on a cold rainy day. The most important part of this dish is the
fresh Bouquet garni. There is no substitute

4 Tbs butter 1/2 cup brandy

1/2 lb bacon, sliced in half crosswise 1 bouquet garni:
14 small pearl onions sprig of parsley, bay leaf, 2 sprigs thyme (
1 clove garlic, chopped fine tie together)
2 cups fresh mushrooms, sliced 1 1/2 cups burgundy wine
1 chicken, cut into pieces 1 can beef broth, undiluted
3 Tbs flour

Procedure
In cast iron Dutch oven, heat 2 Tbs. of butter and fry bacon till golden, not crisp. With slotted spoon, transfer to a
bowl. Brown onions and garlic in same fat and remove to bowl with bacon. Same with mushrooms.
Remove skin and excess fat from chicken. Season chicken with a little pepper but no salt. Add butter to pot if
necessary and brown chicken on all sides. Turn off heat. Warm brandy in separate pan and pour over chicken.
Gently shake pot and ignite brandy. When flames die add Bouquet garni, bacon, vegetables, wine, and broth.
Bring to a boil and simmer low until tender 1/2 hour to 1 hour. Remove chicken from pot and set aside.
Skim fat off top of pot. Mix 3 tbsp. of fat with flour and drop by teaspoon into simmering sauce, stirring until sauce
reaches a velvety consistency. Add chicken back to pot and serve.
Servings: 6

Corn and Crab Bisque 1

Haven't made this one in a while. Hard to find decent crab here. Actually it's hard to find any crab anywhere other
than Sam's.

3/4 cup finely chopped purple shallots (substitute 3 cups heavy whipping cream
onion plus an additional 1/4 cup if you must) 1 cup cooked corn (white is best but yellow works
1/2 cup chopped green bell pepper fine) – Trim corn from cob, boil the cob in your
1/2 cup chopped celery chicken broth for fifteen minutes and then
1/4 cup chopped red bell pepper simmer corn in broth for 10 minutes
3 Tbs unsalted butter 1 tsp salt (Taste before adding salt – this dish is not
cheap – don’t ruin it with salt)
1 Tbs minced garlic
1 tsp LA Gold hot sauce

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2 cups chicken broth 1 lb lump crabmeat

1/2 cup good dry white wine 1 Tbs chopped parsley
3/4 tsp dried thyme 1 Tbs chopped green onion
1/2 cup blond roux (1/4 stick butter and 1/4 cup
flour), cooked at medium high heat for 3-4
minutes.

Procedure
Cook Corn in chicken broth as indicated above. Set aside. Make roux in a sauté pan. Cook for 3-4 minutes and
remove from heat and set aside.
Heat the butter, low to medium heat in a 4-quart saucepot until it begins to foam. Add chopped shallots, green bell
pepper, celery, red pepper and garlic and cook for 2-3 minutes until the vegetables begin to clear. Add corn and
chicken broth, white wine and thyme to pot. Bring all to a boil. Whip in roux until mixture begins to thicken. Whip in
cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken. Taste
and only then add salt. Add hot sauce. Simmer 5 minutes.
Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until
heated.
Serve with buttered Crusty Bread
Source: MeridianDog

Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup

1 lbjumbo lump crabmeat (or one pound of 1/4 cup all purpose flour
crawfish, shrimp or andouille)*** 2 cup half and half (you can use cream if you want it
1/4 cup butter richer or thicker or fat free half and half, if
2 cup chicken stock you're trying to cut the fat)
seasonings to taste (salt, garlic powder, white white onions, chopped fine (sorry, I don't
and/or red pepper) measure these. I would imagine I use about
1 cup fresh yellow corn 1/4 c minimum)

Procedure
Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside. ** (I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too
much and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you
like. As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes
put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs add a
good bit of flavor. Remove before adding corn kernels and scrapings and seafood. )**
Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and
smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add seafood
and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine,
though you must be careful of reheating seafood and you may wish to add that after the reheat.
**For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While
the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to
release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you
would for the seafood.
**For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are
large, you may which to cut them in chunks***

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Crab and Brie Soup

1 pint jumbo lump crabmeat 1/2 cup flour or so
1 pint lump crabmeat 1 cup white wine
1 large onion chopped 3 cups chicken stock
2 stalks celery chopped 3 cups heavy cream
2 cloves garlic chopped 1 lb Brie with rind cut off
Thyme, Salt and Pepper pinch cayenne
1/4 lb Butter, a stick or so

Procedure
Make a blonde roux with the butter and flour then add vegetables and sauté until soft adding a bit more butter
Add wine and blend well, add chicken stock, blend well and bring to a boil. Reduce heat to simmer and let cook
for a few minutes. Lower heat to low simmer and add cream and seasonings. Let the cream get warm then add
brie cut into small pieces. The smaller they are the quicker they will melt but they take a bit to melt. You can
adjust heat back up just a bit then reduce again. Let this blend well.
When cheese has melted (mostly-it won’t completely) use immersion blender to cream or put in batches in
blender (if using blender only fill half way or you will be cleaning this off the ceiling)
At this point you can strain if you like or not. Fold in the lump crabmeat easily and let simmer a few minutes to
allow the crab flavor to infuse the soup.
Ladle soup into bowls, top with a bit of the jumbo lump crabmeat and garnish with chopped green onions or
chives.
If you want put more crabmeat in it. You can use backfin which is white and less expensive, to put in it. The jumbo
at the end is perfect though.
If too thick you can thin with a bit of chicken stock or you can use seafood stock in lieu of chicken stock but since
chicken stock is readily available that is a good substitute. It should be pretty thick though.
Slice of toasted "steam injected" French bread with softened butter and you are good to go.
Source: Martini

Crab Bisque
1/2 stick butter 3 cans milk
1 lb LOUISIANA lump crabmeat
1 bunch chopped green onions
1 can each of cream of celery, chicken and
mushroom soups

Procedure
Sauté' onions in butter (until they turn clear - don't brown/caramelize them!). Add the soup and milk. Bring to a
simmer - not boil. Add crab, trying not to get to rough and break it up into a million pieces, and cook 30 minutes.
Best when cooked in advance and allowed to sit for 2-3 hours, then reheat.

Crawfish Bisque (Cream Version)

I made this one twice last week for two different groups of people. It’s easy and tasty.

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1 lb cooked crawfish tails 1 tsp paprika

4 Tbs butter ½ tsp cayenne
2 Tbs flour ½ tsp salt
1 garlic clove, chopped 1 tsp chopped parsley
½ cup chopped onion 1 tsp sugar, if desired
2 cup whipping cream
2-3 C crawfish, seafood or chicken stock to
suit your texture desire

Procedure
Puree crawfish and set aside.
Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on
medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes.
Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for
about 20 minutes on a slow flame.
Best made the day before and reheated gently.
Source: Gris Gris

Cream of Artichoke Soup from Duarte’s with my changes.

2 Tbs butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb frozen artichoke hearts, thawed and roughly
chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I
simmered it a bit and it reduced)
1 bundle of fresh thyme-about 10 stems (my
addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper,
to taste (used white pepper)
Lemon wedges, for serving (added the juice of
1 lemon during the last simmer just before
serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition

Procedure
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about
8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring
to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the
thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to
a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and
bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and
did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve
with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than
serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those
and some grated parmesan cheese.
Made this a day ahead.
Servings: 6
Source: Gris Gris

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Cream of Crawfish Soup

This came from a restaurant on College Drive next to the old Wilson's (now gone). Forget the name of the place.
But their Cream of Crawfish soup was TOP SHELF!! Do all the prep work beforehand--its labor intensive and
needs constant stirring! Very rich, and fairly expensive to make. But I have seen grown-arse Yankee men scrape
the crust of the bottom of the soup pot. No lie!

¼ lb Butter 2 cup Whipping Cream

½ cup Onions Chopped Fine 2 cup Rich Chicken Stock
½ cup Flour 2 tsp Red Pepper (I normally half this for visitors)
1 lb Crawfish Tails 2 tsp Garlic Powder
½ Bunch Green Onions 2 tsp Onion Powder
2 cup Half and Half

Procedure
Grind crawfish tails and green onions in processor. Set aside.
Melt butter, add grated onion, sauté 5 minutes.
Add flour, stirring to mix. Cook approx 2 minutes till thick.
Add hot chicken stock, stirring to combine. Simmer 5 minutes, stir constantly.
Add ground crawfish tails and green onions to soup base. Mix well and simmer 5 minutes stirring constantly,
making sure mixture does not stick.
Add Half and Half and cream. Simmer on low 5 minutes.
Add seasonings, stirring to combine. Cut off heat
Servings: 8
Source: robchand58

Creamy Asparagus Soup

Boiling the tips separately and using them for garnish looks really nice. But if it's just us, I cook and puree all of it.

1 can Cento cannellini beans, drained and 2 lbs asparagus

rinsed 1 large yellow onion, chopped
1 bay leaf 3 Tbs unsalted butter
1 Tbs butter 5 cups chicken broth
3 Tbs olive oil Leaves of 2 sprigs of fresh thyme
5 green onions (scallions), sliced 1/3 cup heavy cream
1/4 cup diced onion 1 Tbs dry vermouth
1 carrot, peeled and diced A squeeze of fresh lemon juice
1 clove of garlic, minced Salt and pepper
1 can (about 2 cups) chicken or vegetable
stock
1 Tbs (maybe 2) fresh tarragon, roughly chopped

Procedure
In a heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the onions
and carrot, and sauté for 3 or 4 minutes, then add the green onions and garlic. Cook about 1 minute.

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Add the beans and stock and bring to a boil. Add the bay leaves and tarragon, and turn down to a simmer. Cook
for 15-20 minutes until the beans are falling apart. Remove bay leaf. Blend soup with a stick blender or simply
mash (with bottom of a can, potato masher, or such) to desired consistency.
Taste and add salt and pepper as needed. Good toppings: more chopped tarragon, green onions, a drizzle of
olive oil, or fresh black pepper.
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus
pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer,
covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then
drain.
Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through
a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to
pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips
Servings: 4
Source: Twenty 49

Curried Eggplant Soup

Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions
than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do
use a bit more curry, sometimes

2 Tbs butter 1/8 tspthyme

2 Tbs oil 1/8 tspbasil
1 cup chopped onions 1 tspsalt
¾ cup chopped celery white pepper and cayenne to taste
2 lbs eggplant, peeled and diced 6 to 7 cup chicken stock
2 cup peeled, thinly sliced potatoes 2 cup heavy cream**you can use milk, cream or
1¼ tsp curry powder**make sure it’s fresh and of ½ and ½ and even fat free ½ and ½
good quality-NO store brands
Source: Gris Gris

Dan’s Potato Soup

Half (or more depending on your love for 4 cups chicken stock
bacon) package of thick cut bacon, small 3 Tbs flour
diced 3 Tbs butter
1 yellow onion, small dice 1.5c whole milk
4 cloves garlic, minced sharp cheddar
5 Yukon gold or Russet potatoes, peeled, Green onions, sliced
rinsed, medium diced (about 1-2" pieces)

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Procedure
Render bacon in large pot over mediumish heat. Until done as you like it (I like chewy over crispy) and remove.
Drain most of the fat, but leave enough in to sweat the onions and garlic (probably about 3 tbsp.)
Sweat onions and garlic over medium-low heat until soft. Add potatoes and chicken stock, boost heat to high and
bring to a boil. Back heat down to a simmer for 10-12 minutes until potatoes are almost fork tender. Drop heat to
low.
Remove 1/4 of potatoes and mash, add back and stir.
Make roux out of butter and flour. Cook for about two minutes. Slowly add milk, bring to a boil and then simmer for
two minutes until thickened. Add to soup, and bring everything to a boil, then back to simmer for about 5 minutes.
I usually season with paprika, cayenne, salt, and pepper but you can also add herbs or whatever other dry
seasoning you want. I'm going to try adding Sriracha sauce next time.
Add back some of the bacon, cheese, green onions and kill heat. Use the remaining cheese, bacon, and green
onions as condiments when serving.
Source: Schwartz

Easy and Delicious Chick Pea Soup

Extra-virgin olive oil 2 quarts chicken stock
1/4 lb pancetta, cut in 1/2-inch dice 1 bundle fresh thyme
1 large onion, peeled and cut in 1/2-inch 3 bay leaves
dice 1 quart water –(see my notes-I used all chicken
2 celery ribs, cut in 1/2-inch dice stock)
1 large or 2 small carrots peeled and cut in 3 sprigs rosemary, leaves finely chopped
1/2-inch dice (or tie them in a bundle and put them in
6 garlic cloves, smashed, divided the soup if you don’t want to fool with
2 pinches crushed red pepper flakes making the oil or the croutons-see my
notes)
Kosher salt
5 to 6 (1/2-inch) slices country style bread, cut
1 lb chickpeas, soaked in water overnight (or into 1/2-inch cubes
canned-see my notes_

Procedure
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become
crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt.
Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay
leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the
chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and
let it sit for 15 to 20 minutes.
Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and
a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its
garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a
LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl,
reserving the rosemary oil. MMMMM!
Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill.
Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or
thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.

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Recipe Tips
I made a few changes. I missed the quart of water which was fine. Used all chicken stock. I minced the rosemary
and added it to the broth with the thyme. I had canned chickpeas because I couldn't find dry. I rinsed them and I
simmered the broth with the seasonings about an hour before I simmered the chickpeas for about 30 minutes to
get them good and soft for pureeing. I probably used more herbs than called for because I like an herby flavor
with these beans.
I already had some herbed oil I'd made and tossed that with the bread cubes and baked them in the oven with a
little Cavender's seasoning. I did make the oil, but I didn't put it all in the soup. I used it as a finishing oil in each
serving before I topped the serving with the croutons.
Neither the herbed oil nor the croutons are necessary to the soup. The soup is just as good not pureed as it is
pureed.
It's an easy soup to adjust to your own taste and nothing about it needs to be exact.
Source: Gris Gris

Easy E's After The Boil Soup

Potatoes, Corn, Mushrooms, and Peeled 3 cups 2% reduced fat milk
Tails from the Crawfish Boil 1/2 cup Half and Half
1 Tbs Salt 2 Thyme Sprigs
1 lb diced Potatoes 3 Tbs diced Chives
3 Tbs Softened Butter 1/2 tsp chopped fresh Thyme
4 or 5 ears Corn cut off the cob 1/2 tsp Fresh Ground Black Pepper
3/4 cup finely chopped onion 1 to 2 lbs Crawfish Tails
1/8 tsp Ground Red Pepper

Procedure
Melt butter and sauté onions. Add salt and pepper, stir in potatoes, corn, milk, half and half, thyme sprigs and
bring to a simmer. Reduce heat and simmer 20 minutes - stirring occasionally. Discard thyme sprigs. Stir in all
remaining ingredients. Thicken with corn starch if desired.
Recipe Tips
Optional: run half of the corn thru a food processor.
Source: bossflossjr

Easy Potato Soup

You can really use as much or as little milk or cream as you like. You'll figure out your preference after you make
it the first time. Also, I use the hand immersion blender right in the pot, which is so easy. This is definitely one of
the easiest recipes I have that is actually quite tasty. I prefer a pureed potato soup because I don't like chunky
potatoes in any soups. Personal preference. You can add ham or bacon or whatever garnishes you like to this
soup.

4 potatoes, peeled and thinly sliced 1 Tbs chopped parsley

1 onion, quartered salt, pepper and cayenne or Tabasco to taste. I
2-3 cups chicken broth use white pepper also.
4 Tbs butter
2 cups milk or cream or fat free half and half

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Procedure
Cook potatoes and onion in chicken broth, about 30 minutes, or until tender. Add butter. Cool slightly and puree.
Stir in seasonings, milk/cream and parsley. Serve hot or cold.
Servings: 6
Source: Gris Gris

Easy Tuscan White Bean Soup

2 Tbs extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a micro plane grater
1/2 tsp dried red pepper flakes
1 quart homemade or low-sodium canned chicken
broth
2 (15-ounce) cans white beans (cannellini or
great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely
chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or Swiss chard
leaves
Kosher salt and freshly ground black
pepper
Parmigiano-Reggiano for serving

Procedure
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and
cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes
and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary
stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add
kale, cover and cook for 15 minutes.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired
consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until
smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to
combine. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating
of Parmigiano-Reggiano, and serve with crusty toasted bread.
MY NOTES FOR AN EASIER WAY
This is the recipe I used, but I didn't follow the measurements.
I used more of pretty much everything except the Swiss chard. I didn't want that much in the soup, so I used less.
I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook
them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I
used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the
seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without
cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and
didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the Swiss chard for about
15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I
thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat
and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the
next day like most soups.
I just chopped the garlic normally. I didn’t use a micro plane for that as suggested.
I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was
using on top of the soup. The chicken stock was low sodium.
You can use any greens you like: Swiss chard, baby spinach, mustard greens, turnip greens, arugula.
I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.

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Source: Gris Gris

Ethan’s Beef Stew

4 Tbs vegetable or canola oil 4 cups water
5 large onions cut into small wedges 2 tsp garlic powder
8-10 large carrots cut in thick slices Salt
5 lbs beef stew meat Pepper
12 large potatoes peeled & cubed

Procedure
Heat oil in Dutch oven. Sauté onions then add carrots and cook for a few minutes.
Add meat and brown well.
Add potatoes and pour in water, season with garlic powder; salt and pepper to taste and bring to
a boil; stirring occasionally.
Reduce heat and simmer over low heat until meat and vegetables are tender.
If more thickness is desired, add slurry of flour & water and stir into stew.
Continue on low heat, stirring occasionally, until meat is tender and serve.

Gingered Carrot Soup

Made this one a few weeks ago as a starter soup and the folks didn't leave a drop. I doubled it.

FOR THE SOUP 1/2 cup dry white wine

2 Tbs unsalted butter 3 cups chicken broth
1 cup leeks -- sliced and rinsed 1 Tbs fresh lemon juice
1 Tbs ginger -- minced FOR THE TANGY CREAM
1 tsp garlic -- minced 1/2 cup heavy cream
1 lb carrots, peeled -- thinly sliced 1/2 cup sour cream
1 tsp sugar salt -- to taste
1/2 tsp kosher salt
1/4 tsp cayenne

Procedure
Sauté leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic,
and cook 1 minute.
Stir in carrots, sugar, salt, and cayenne; sauté 1 minute.
Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat
and simmer 5 minutes, or until carrots are soft. Puree with a hand blender.
Finish soup with lemon juice.
Whip cream to soft peaks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup.
Servings: 4
Source: Gris Gris

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Green Chili Chicken Soup

1/2 small onion 2 Tbs fresh finely chopped cilantro. Or slightly less if
8 cup chicken broth using dried.
1 stalk celery, cut into pieces as desired 3 Tbs unsalted butter
2 cups chicken, cooked and shredded (1 breast 3 Tbs all purpose flour
and 2 thighs should be plenty). Discard 1/2 tsp black pepper
bones and skin. 1 Tbs dried cumin
1/2 cup chopped onion 1 cup cream or milk or skim milk
¼ cup fine diced celery Sour Cream
2 cloves garlic, minced Crushed white tortilla chips
2 small cans chopped green chilies 1/2 cup chopped green onions (optional)
2 Tbs vegetable oil
Salt (to taste)

Procedure
In a 10-12 cup stock pot, cook the chicken in the chicken broth with the 1/2 onion and the celery stalk. Remove
the chicken when done and shred or cut it into small cubes. Remove the 1/2 onion and celery and discard. Keep
the chicken broth at a low boil, as this will be the liquid base for the soup. Add water or more broth if needed to
have 8 cups broth. Taste this broth and add salt if needed (you probably do not need to add any salt).
In a skillet, heat the oil and sauté the onion and celery until the onion is clear. Add the garlic when the onion first
begins to go toward tender, so that you cook but do not burn the garlic. On a separate plate, mash the green
chilies with a fork, until a paste is formed, and add to skillet toward the end of sauté. Also add the cilantro at this
point. Turn off heat when chilies and cilantro are added.
To the broth, add chicken and sautéed vegetables. Reduce heat to a low boil and put a lid on the pot. Cook for
ten minutes while making béchamel.
Cook soup at a low boil for 5-10 minutes after adding béchamel.
Serve in soup bowls, with a dollop of sour cream and crushed tortilla chips added. Garnish with chopped green
onions if desired.
Recipe Tips
Béchamel
Melt butter in skillet, add flour and black pepper to butter and cook for three minutes on medium heat. Do not
brown the flour. Add cumin to the flour at the end of the three minutes and then ladle 1/2 cup broth from the stock
pot into the skillet. Add cream and stir until the liquid thickens and no lumps remain. Stir this béchamel into the
soup to thicken it.
Source: MeridianDog

Gumbo Z'herbes 1
I make the Gumbo Z’herbes for Holy Thursday, but I use some ham, andouille and sometimes tasso. I use 5-7
different greens. Darn good stuff and it freezes great. I just had some of it from last year's batch. Still tastes like I
made it yesterday. Many times, I add shrimp to what I'm about to serve to folks and sometimes oysters as well.
Here's my loosely based recipe. I tinker with it annually.

10 oz fresh or frozen turnip, mustard and collard 1 lb lean pork, cut in bite sized pieces
greens and spinach 2/3 cup vegetable oil
1/2 medium head cabbage, shredded 2 large onions, chopped
2 bay leaves, minced (I didn't mince mine) 4 celery stalks, chopped
1 tsp each of dried basil, oregano and thyme (I

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use extra thyme as I like the flavor with the 1 large bell pepper, chopped
greens) 4 large garlic cloves, minced
1/4 tsp allspice 2 Tbs sugar
1/8 tsp ground cloves salt, pepper and cayenne to taste
1/4 tsp grated nutmeg 2 pints oysters and liquor
4 quarts poultry stock 12 green onions, thinly sliced
Seasoning mix of 1/2 t each salt, pepper, 1/2 cup minced parsley, preferably flat leaf
paprika, granulated onion and garlic , red
and black pepper. file powder
cooked rice
1 lb smoked ham, cut in bite sized pieces

Procedure
Wash fresh greens; tear into small pieces. Remove large stalks and ribs. Place cleaned or frozen greens,
cabbage, bay leaves, basil, thyme, oregano, allspice, cloves and nutmeg into a large soup pot. Add stock and
enough water to cover greens by 3 inches. Bring to a boil and reduce heat. Cover and simmer while preparing
remaining ingredients .
Prepare Seasoning Mix. Add pork and ham to Seasoning Mix. Shake to coat lightly. Set seasoned met aside
while oil heats. Heat oil in a large, heavy skillet over medium-high heat. When oil is very hot., add seasoned meat;
stir until brown on all sides. Remove browned meat with a slotted spoon; add to simmering greens. Reduce heat
to medium; add onions, celery, bell pepper and garlic to skillet. Cool until vegetables are wilted, about 5 minutes.
Remove vegetables with a slotted spoon; add to simmering greens. Stir in sugar; simmer, uncovered, 1 hour.
Season to taste with salt , black pepper and cayenne. Cover; simmer 2 hours. About 10 minutes before serving,
gently stir in oysters with their liquor, green onions and parsley. Cook about 10 minutes or until oysters curl.
Serve with about 1/2 cup of rice in each soup bowl. Top with file.
Servings: 8
Recipe Tips
My notes in no certain order.
Be prepared to use more chicken stock than called for. I didn't use any water.
I used more chopped veggies than called for, I'm sure.
I simmered the greens a good bit before adding the other ingredients. I also set the sautéed meats aside and
added the sautéed chopped veggies before the meats and simmered them a good while before adding the meat,
about 30 minutes before finishing. I think simmering the meats that long after having browned them could make
them too dry. Next time, I will brown some of the meats and add some without browning directly to the pot.
Browning them took some of the flavor from the meats. I used more meat than the recipe called for. Instead of 1
lb of pork, I used about 1.5 lbs of andouille and I could have used 2 lbs, easily, since I didn't add oysters to mine. I
also used some turkey tasso, chopped, which worked well. I will do that just before serving, individually. I may
also add some shrimp.
I think you could eliminate the meats and make this with oysters and/or shrimp only, if desired. You may need to
adjust the seasonings some and boiling shrimp shells in a little water for about 30 minutes for a quick stock would
be a nice addition for a seafood only rendition of this soup.
When using the pork products, especially the andouille, watch the salt and cayenne. Some andouille meats can
be salty and highly peppered. Since I was preparing this for some pepper sensitive folks, I didn't add the cayenne.
The andouille was nice and spicy. I added Tabasco, individually, to my bowl.
Watch the granulated garlic and onion when browning the meats. It can burn or brown too much. It also caused
the browning to take longer than it should have. I would brown the meat a bit first; then add the seasoning mix
and sauté a bit longer.
I didn't drain the veggies. There wasn't much oil left and I didn't want to sacrifice the brown bits in the cast iron
skillet. I skimmed the gumbo before serving and there really wasn't much to skim.
Check the seasonings after skimming; then add the salt, pepper and red pepper, if necessary.
Source: Gris Gris

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Gumbo Z’herbes 2
1 bunchmustard greens 1 bunch green onions
1 bunchcollard greens 4 cloves garlic finely chopped
1 bunchturnip greens 1 tsp thyme, chopped
1 bunchparsley 1 bay leaf
1 bag frozen spinach 1 link smoked sausage
1 bunchkale, chard, cabbage, watercress, beet tops, 2 wings smoked turkey (tips discarded)
carrot tops, or other available greens. 1 tsp thyme leaves
(supposed to use odd number of greens) salt and pepper
1 large onion finely chopped cayenne
2 stalks celery hot sauce (Crystal)
½ bell pepper file’

Procedure
Clean fresh greens. Cover with water and boil with piece of turkey wing for 30 minutes in large stock pot. Remove
greens with tongs into colander sitting on rimmed baking sheet. Chop greens fine (or use food processor) to get to
size that can be eaten with a spoon.
Make or heat some roux in a heavy pot. Cook onions, celery, and bell pepper five or ten minutes. Add garlic,
thyme, and green onions, cook another minute or so.
Ladle pot liquor into the roux mixture and whisk together. Add all to the stock pot, whisk together, and return
greens to pot, along with spinach and rest of turkey wings. Season with bay leaf, cayenne, S&P, and Crystal or
other hot sauce.
Simmer about an hour. Add sausage. Simmer another hour, or until greens are done to liking. Remove turkey
meat from bone, and stir meat back into pot.
Serve over rice with file’ and hot sauce.
Source: Twenty 49

Heavy D’s Chili

5 lbs meat (ground chuck or deer) 2.5 tsp salt
5 big white onions, chopped finely 4 tsp cumin
5 tsp garlic juice or 5 cloves 4 Tbs flour and cornmeal, optional
4 Tbs chili powder (dad uses Mexene) 3 1/2 quarts water
2 tsp pepper

Procedure
Brown meat and onions (if using deer, add 1 lb ground chuck). Simmer low with lid for 2 hours.
Servings: 10

Homemade Chili Mix

Since its chili making season, I figured I would post my chili mix recipe. Making your own fresh mix is the best way
to elevate your chili game. It really makes a significant difference in the taste. I buy my dried peppers at the

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grocery store, usually the Fiesta near me as they have a huge selection of dried peppers. I use an old coffee
grinder to grind the peppers and then mix as follows:

8 Tbs Ancho 2 Tbs New Mexico

11 Tbs Cascabel 2 Tbs granulated garlic
4 Tbs Arbol 3 Tbs fresh oregano chopped
4 Tbs Chipotle 2 Tbs cumin
2 Tbs Pasilla 2 Tbs smoked paprika

Procedure
This make about 1 1/2 cups by volume of chili mix which is way more than I use in a typical 12 serving batch. I
can't say exactly how much I put in my chili but I do put a few tablespoons in at the start and again midway
through cooking. About 10 minutes before flame out I taste and add whatever amount more I feel like the batch
needs and salt to taste. I put the leftover powder in the freezer and will use it in another chili if I make one within a
month of the grind. Otherwise, I will grind a new batch as peppers lose a lot of flavor really quick....which is why
store bought mixes are so-so.
Source: Zappas Stache

Hot and Sour Shrimp Soup

Mou, Good to see you back...let me throw this one out and I will add more tomorrow.

1 1/4 cups jasmine rice, rinsed 1 medium tomato, cut into thin wedges
1 3/4 cups water 1/4 cup fish sauce
1 lb medium shrimp, peeled and deveined 1/4 cup cilantro, coarsely chopped
(reserve shells) 1/4 cup fresh lime juice
2 Tbs sesame oil 1/2 tsp lime zest, finely grated
2 cloves garlic, thinly sliced 1/2 tsp fresh ground pepper
2 tsp crushed red pepper 1 large scallion, thinly sliced
1/4 lb snow peas, julienned

Procedure
In medium saucepan, combine rice with 1 3/4 cups water and bring to a boil. Cover and simmer very low for 12
minutes, remove and let stand covered for 5 minutes. Fluff with fork and set aside.
Meanwhile, in a medium saucepan, cover shrimp shells with 4 cups of water and bring to a boil. Simmer for 10
minutes, strain, and return to pan.
Heat oil in small skillet. Add garlic and cook about 2 minutes. Add crushed red pepper. Scrape oil mixture into a
bowl.
Bring shrimp broth to a boil. Add the snow peas and tomato and simmer over medium heat for about a minute.
Add the shrimp and cook till opaque, about a minute. Stir in garlic oil, fish sauce, cilantro, lime juice, zest, pepper
and scallion. Serve over rice.
Source: tavolatim

iluvdatiger's Black Eyed Pea and Artichoke Soup

This dip won me an award for "Best Appetizer" at our company potluck luncheon! Make this for parties and I
promise there won't be any left.

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2 (14-ounce) cans black-eyed peas drained & 1 cup mayo

rinsed 1 cup sour cream
2 (14-ounce) cans artichoke hearts, chopped & 2 packets buttermilk ranch dressing mix
drained 2 cups grated mozzarella, divided
2 medium onions, finely chopped
4 Tbs parmesan cheese, grated

Procedure
Preheat oven to 350 degrees. Mix all except 1 cup mozzarella, pour into 9"x13" baking dish, and top with
remaining mozzarella. Bake until heated through and bubbly. Serve with scoop style corn chips.
NOTES: for a smaller group, this recipe can be halved and put into a 9-inch pie plate for baking.

iluvdatiger's Garlic Soup

This recipe came from a coworker who won "Best Main Dish" at our company Christmas pot-luck luncheon.

3 Tbs butter salt to taste

4 or more large cloves garlic dash of paprika
3 Tbs flour 1 egg
2 cans 10 3/4 oz condensed chicken broth parsley
2 cups half and half

Procedure
In a 2 or 3 qt pan, melt butter over medium heat. Add Garlic and cook, stirring, until soft but not browned about 2
minutes. Stir in flour and cook until bubbly about 1 minute. Gradually stir in broth and bring to a boil, stirring often.
Stir in half-and-half and paprika until steaming, DO NOT BOIL. Season to taste with salt. In a small bowl, beat egg
lightly stir a small amount of the hot soup into egg. Return egg mixture to pan, stirring constantly. Heat to
steaming. Immediately ladle soup into bowls and garnish with parsley.
NOTES: You can use regular chicken broth and add 2 or 3 chicken bouillon cubes. For thicker richer soup, use
heavy cream or heavy cream AND half-and-half. you could also use more garlic.
-iluvdatiger

Ina's Roasted Tomato Basil Soup My Way

3 lbs ripe plum tomatoes, cut in half 2 Tbs unsalted butter
1/4 cup plus 2 tablespoons good olive oil 1/4 tsp crushed red pepper flakes
1 Tbs kosher salt 28 oz canned plum tomatoes, with their juice
1 1/2 tsp freshly ground black pepper 4 cups fresh basil leaves, packed
2 cups chopped yellow onions (2 onions) 1 tsp fresh thyme leaves
6 cloves garlic, minced 1 quart chicken stock or water

Procedure
Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the
tomatoes in one layer on a baking sheet and roast for 45 minutes.

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In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter,
and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and
chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and
simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
Serve hot or cold.
My Notes:
Roasting some of the tomatoes gives a much deeper flavor. As usual, I tinkered with the recipe.
I used more onions and about 3 pounds of plum tomatoes. Make sure to get the onions nice and brown. They
cook down a lot which is why I used more. I wanted a stronger roasted tomato flavor so I used more of the plum
tomatoes. I removed the tough end piece from the tomatoes before halving them. I put them on non stick foil to
make sure I could get any caramelized juices off easily for the soup and I roasted them a good bit longer than the
recipe called for. The juices mostly caramelized which added to the flavor since all of that goodness went into the
soup. I thought about removing the skin, but opted not to. I also put a little dried basil on the halves with the salt
and pepper before roasting them.
I used only about 2 cups of the fresh basil. I thought 4 cups was overkill and might bury the sweetness from the
roasted tomatoes. I used more thyme than called for and eventually added a few sprigs to simmer in it. Worked
out really well. I also simmered a few parmesan rinds in the mixture because I'd just bought some. They aren’t
necessary.
I used more chicken stock than called for to get it to my desired texture. Water probably would have been fine
because the flavors were so good. I simmered it COVERED rather than uncovered so all the liquid wouldn’t
evaporate too much. It still does evaporate somewhat, covered, but you can add whatever you need after
pureeing.
I DID NOT run anything through a sieve. I pureed it in the pot with my immersion blender when it cooled.
This is yet another soup in which the exact measurements don't matter much unless you use too much liquid.
While simmering the liquid cooks down and that was going to be too thick so I added a little more stock before I
pureed it.
Next time I make it, I'll roast even more plum tomatoes. The canned is what provides a bit of body, so I'll use them
again. Oh, and when I poured the canned into the pot, I took the tough end off each of those as well.
I thought about adding a little cream, but it was so creamy on it's on that I opted not to do it, but you could if you
would like.
Roasted tomatoes, especially when seasoned with some nice herbs, provide a great base for soups and sauces.
Roast some, puree and add a little cream and toss with pasta or just puree them and put the sauce over a boring
boneless skinless chicken breast. Stick the puree in your fridge and it will hold a good while.
Source: Gris Gris

Italian Vegetable Soup

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup!
hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!

1 lb lean ground beef 1 tsp

dried parsley
1/2 yellow onion, diced 1/2 tsp
dried oregano
4 medium size carrots, thinly sliced (2 cups) 1/2 tsp
garlic powder
3 stalks celery, thinly sliced (2 cups) 1/2 tsp
freshly ground black pepper
7 cups water 1 cup
frozen corn, thawed
10.5 oz can low sodium beef broth 1/4 head green cabbage, roughly chopped (2
14.5 oz can diced tomatoes with juices cups)I use cole slaw already shredded.
15 oz can tomato sauce Shredded Parmesan cheese for serving
15.5 oz canned kidney beans, drained and rinsed (optional)
1 can Cannellini beans 1/4 cup chopped fresh Italian parsley for serving

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2 Tbs beef base or beef bouillon (optional)

1 tsp salt I add a can of chopped spinach added when
1 tsp dried basil the cabbage is added

Procedure
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef
has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring
to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano,
garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering;
simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer
for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired,
sprinkle with the cheese and parsley just before serving.
Servings: 8
Source: Cajunate

Jerked Chicken Soup

4 cans chicken broth 1/2 cup medium chopped red, yellow or green
1 stalk celery – break in half bell peppers, use some of all colors if
1/2 onion, left whole you have them
3 boneless, skinless chicken breasts, (6-8 1 can diced tomatoes 16 oz
tenders) cooked in broth and shredded 1/2 cup shredded coconut
1 cup medium chopped onion 2 Tbs Vegetable oil
1/2 cup celery, fine chopped 1 cup short grain rice
1 cup medium chopped carrot 1 -1 1/2 Tbs Jerk Seasoning.

Procedure
Cook the chicken breasts in chicken broth, celery and 1/2 onion until done. Remove and allow the chicken to cool
then shred it in smallish pieces. Remove celery and onion form broth and set the broth aside.
In a suitably sized stock pot, sauté onions, carrots, green peppers and celery in 2 Tablespoons vegetable oil. Add
Jerked Seasoning to the vegetables as they begin to turn clear.
Add the broth used to cook the chicken and the tomatoes then add rice, chicken and coconut to the soup as it
comes to a boil. Reduce heat, cover and simmer for 20 minutes.
I like this soup thick. If it is not thick (creamy) from the Jasmine rice, add a small amount 1-2 Tablespoons of flour,
mixed in a little broth to make a paste, to the soup to thicken it and then cook and additional five minutes on low
heat, stirring occasionally to keep the thickened soup from sticking.
Recipe Tips
Jerk Seasoning:
1 Tablespoon onion powder or dried onions
1 Tablespoon Lawry’s Garlic Seasoning
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

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1/4 teaspoon cayenne pepper

1/4 Scotch Bonnet Pepper, chopped finely
1 Tablespoon Vegetable oil
Source: MeridianDog

Jewish Penicillin
Procedure
One whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving
skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, couple stalks of chopped celery, dill, parsley,
grated ginger, couple of bouillon cubes, turnip, zucchini, and anything else you have available that's fresh and
healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15
minutes longer on low and serve.
Source: bdevill

Juban's Cream of Brie and Lump Crabmeat Soup

2 cups celery, onion, & bell pepper, chopped fine 1/4 tsp lemon juice
2 Tbs crab stock 1 tsp Creole seasoning
6 oz brie, rind removed 1 tsp garlic, chopped fine
6 cups half and half 2 oz blond roux (butter & flour equal parts)
1/4 tsp white pepper 3 Tbs cottonseed oil
1/4 tsp Tabasco sauce 1 lb lump crabmeat
1 Tbs dry vermouth

Procedure
Heat oil in 5 quart pot and sauté vegetables until tender.
In another pot, start roux: 1/2 cup butter & 1/2 cup flour, whisked until smooth.
Add all but brie to vegetable mixture and slow boil until smooth. Add roux to thicken and stir until smooth.
Add brie and crabmeat when ready to serve...Do not boil after brie has been added.

Kajungee's Corn and Crab Bisque

· 3 cups fresh-cut whole kernel corn, plus milk from · 1 cup flour
cobs · 5 cups crab or shellfish stock
· 1 pound jumbo lump crabmeat · 4 cups corn cob stock
· 1 cup butter · 2 cups heavy cream
· 1 cup onions, small dice · 1/2 cup sliced green onions
· 1 cup celery, small dice · 1/2 cup chopped parsley

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· 1 cup red bell pepper, small dice · Salt and white pepper to taste
· 1/4 cup minced garlic

Procedure
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and
garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is
achieved. Do not brown.
Add the stocks, one ladleful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil,
reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional
3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt
and white pepper.
Source: Kajungee

La Madeleine's Tomato-Basil Soup

4 cups fresh tomatoes, cored, peeled, and chopped 1/4 lb sweet unsalted butter
(8-10) or 4 cups canned whole tomatoes, salt
crushed 1/4 tsp cracked black pepper
4 cups tomato juice (or part vegetable or part chicken lemon juice (optional)
stock)
12-14 basil leaves, washed fresh
1 cup heavy cream

Procedure
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy
hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring,
over low heat. Garnish with basil leaves and serve with your favorite bread.
Source: bdevill

Lake Vegas Tiger's Beef Vegetable Soup

2 lb ground meat 2 cans French style green beans
1 Medium onion 1 can Del Monte brand stewed tomatoes
½ head cabbage 1 bag extra sweet corn
½ stalk celery (including core) 1 large can V8 juice
3 Yukon gold potatoes 1 can tomato paste
½ bag baby carrots 1 can tomato sauce

Procedure
Dice onions, cabbage, celery, carrots and potatoes. Brown onions and meat, add salt, pepper to taste. Drain meat
and add 2 cups of water and all the other ingredients. Season with pepper, salt, chili powder to taste. I use Ball’s
seasoning blend in mine. Bring water to a boil then reduce to low boil. Let it cook approximately 2 hours while
stirring occasionally. Adding water as necessary.

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Source: Lake Vegas Tiger

Large Chicken and Andouille Gumbo Recipe for a crowd

Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able
to use it if they need a shit load of gumbo.

30 quarts chicken stock(we made our own) @20 bay leaves

Dark roux made from 12 cups each of flour Black pepper, salt, and red pepper to taste
and Canola oil 2 small jars of file'
10 lbs onions, fine diced 13 lbs Andouille and smoked sausage(we had 10lbs
6 bell peppers, fine diced smoked and 3 lbs. of Jacobs)sliced and then
3 bunches of celery, fine diced cut into 1/4's
6 bunches green onions, fine chopped 40 lbs of chicken, cooked and deboned, then sliced
2 bunches flat leaf parsley, minced into 1/4 inch chunks(I roasted 30 lbs of hips
and floured and fried 10 more lbs. Took the
5 lbs okra, fine diced skin off of all beforehand.)
garlic, didn't measure

Procedure
We made the roux in 2 batches and sautéed all vegetables in the roux. The rouxs were dark chocolate and turned
black as we hit them with the veg. mixture (trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We
browned the sausage beforehand (I used an oven) to render the fat, then set it aside. Added the roux and veggies
to the stock and brought to a boil, then reduced to a simmer. Added the sausage and went 30 minutes. Added the
chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire. Added
the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just
seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste
were very good.
Source: OTIS2

Leah Chase's Gumbo Z'herbes (Green Gumbo)

1 bunch mustard greens water, as needed
1 bunch collard greens 1 lb smoked sausage
1 bunch turnip greens 1 lb smoked ham
1 bunch watercress 1 lb brisket stew meat
1 bunch beet tops 1 lb boneless brisket
1 bunch carrot tops 1 lb hot chaurice sausage
1 bunch spinach 5 Tbs flour
1 bunch lettuce 1 tsp thyme leaves
1 head cabbage 1 Tbs salt
2 medium onions, chopped 1 tsp cayenne pepper
4 cloves garlic, chopped 1 Tbs filé powder

Procedure
Clean all vegetables, removing bad leaves and rinsing away all the grit.
In a large pot, place all greens, onions, and garlic. Cover with water and boil for 30 minutes.

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While the greens are boiling, cut all the meats and sausages into bite-sized pieces and set aside.
Strain the vegetables after boiling, reserving the liquid.
In a 12-quart stockpot place smoked sausage, ham, and brisket meats, adding 2 cups of the reserved liquid.
Steam for 15 minutes.
While steaming the meats, place the chaurice in a skillet and steam until the fat is rendered. Set the chaurice
aside, reserving the grease.
Purée all vegetables in a food processor or meat grinder.
Heat the skillet of chaurice grease; then add the flour, stirring constantly, for about 5 minutes, or until a light-
colored roux is achieved. (The roux does not have to be brown.) Pour the roux over the steamed meats, stirring
well. Add the vegetables and two quarts of the reserved liquid.
Simmer for about 20 minutes. Add the chaurice, thyme, salt, and cayenne pepper. Stir well.
Simmer for 40 minutes. Add filé powder, stir well, and remove from heat.
Serve over steamed rice.
Servings: 8
Source: Leah Chase

Lentil Soup
6 cups water 1 large onion, chopped
1 Tbs olive oil 4 to 6 cloves garlic, minced
1 1/4 cup brown lentils, rinsed 2 Tbs green chiles
1 Tbs fajita seasoning, no msg 1 fresh parsley sprig
1 1/2 tsp dill weed 14 oz diced tomatoes
6 oz red potatoes, chopped 6 oz tomato paste

Procedure
Heat olive oil, add onion and garlic and cook about 4 minutes or until tender. Add the lentils, fajita seasoning,
dried dill weed and water. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Stir in potatoes and cook
covered for 10 to 15 minutes until tender. Stir in undrained tomatoes, tomato paste and peppers. Return to
boiling, reduce heat. Simmer uncovered for 10 minutes. Stir in parsley.
Source: S

Light And Easy Broccoli Soup

I made croutons and garnished each cup with about 3. Doubles or triples easily. I didn't freeze it, but I think it
would freeze very well.

2 lbs broccoli, trimmed and cut into florets 4 cups homemade or low sodium chicken stock
1/4 cup olive oil 3/4 cup grated Parmesan
2 fat cloves garlic, peeled and smashed 1 lemon
Salt and freshly ground pepper Crusty bread for serving

Procedure
Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and
set aside.

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Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and
turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the
broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little
during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the
puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot
with plenty of crusty bread.
Notes: Hand immersion blender works fine for this.
Lemon zest would be a good addition if you like.
Servings: 2
Source: Gris Gris

MeridianDog's Chili
Cooler weather is here and to me that means chili/soup/gumbo. I lost my old chili recipe when Photobucket
stopped third party hosting, so I decided to start over and make a new chili recipe post. To make chili my way,
you will need:

3 lbs Ground Beef, I started with 5.5 pounds and 1 tsp Cayenne Pepper
pulled some for later use, leaving about 3 2 Tbs Masa Flour
pounds. 3 Tbs Chili Powder
2 large onions, chopped 2 Tbs ground Cumin
1 Tbs Lawry's Garlic Salt 1 Tbs Oregano
2 tsp Black Pepper 2 tsp Poblano Chili flakes with seeds
3 Tbs (to taste) Chili powder 1 Tbs Smoked Paprika
2 Tbs (to taste) Cumin 1 tsp Cocoa Powder
1 Tbs Oregano flakes 1 tsp ground Cayenne Pepper
2 tsp Poblano Chili flakes with seeds 2 tsp salt
1 Tbs Smoked Paprika
1 tsp Cocoa Powder or a square of chocolate

Procedure
Chop the onions.
And cook with the ground beef, seasoned with the Lawry's Garlic Salt and Black Pepper.
We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the
freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef
was to put some of it away in the freezer for later use.
I like thicker gravy with my chili and often use Masa flour to thicken the chili and provide a flavorful gravy. Start
with 2 Tablespoons of Masa Flour in a bowl and make a wet paste with cool water
I added half of my paste and cooked the chili for 5-10 minutes to make a nice thick gravy.
After 15 minutes or so, the flour will have cooked and the chili will be ready.
Serve as is or top with what you want.
Recipe Tips
Talking spices:

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I use Lawry's Garlic Salt, for garlic flavor and salt content; Black Pepper (not shown) for flavor and heat; good
Chili Powder for chili flavor and heat; Cumin, because I like the dusty/earthy flavor it adds; Oregano flakes for the
flavor; Poblano Pepper Flakes with seed for earthy flavor and mild heat; Smoked Paprika for color and smoky
flavor; Cocoa Powder for under tones of chocolate and Cayenne pepper for heat.
*
I try to be aware of my fat intake and was concerned with the amount of fat from the ground beef. This is always a
problem because the fat is needed for flavor but there is always more than I want in my ground beef dish.
To address this, I removed (soaked up) as much as possible with a few paper towels.
This is an easy way to pull fat from chili, gumbo or soup, but one needs to remember that capsicum is fat soluble
and you may be pulling out heat when you pull the oil. The best way to address this concern is to taste after
pulling the fat and add seasonings if needed.
*
We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the
freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef
was to put some of it away in the freezer for later use.
Source: MeridianDog

Mexene Back-of-the-Bottle Chili Recipe

This is a great starter recipe to learn how to cook chili. It tastes great and you can make changes as you learn
more.

1 lb Ground beef 1 tsp Salt

3/4 cup Chopped onion 1/2 tsp Ground cumin
1 clove garlic minced 1/2 tsp Sugar
2 Tbs Mexene chili powder 8 oz Tomato sauce
1 Tbs Flour 1 cup Water

Procedure
Brown meat onion garlic together then drain excess fat. Stir in remaining ingredients mix well. Cover and simmer
30 minutes.

Minestrone alla Genovese

This is a Genoa style Minestrone. The addition of pesto makes it truly unique.

4 Tbs olive oil 2 medium yellow onion, chopped

2 oz lean salt pork, chopped 2 quarts water and vino rosso water
3 cups Fagioli al vino rosso (see direction 1) 2 tsp salt
4 cups chopped raw spinach, tightly packed 1 tsp fresh ground pepper
1 cup potatoes, peeled and diced 1 1/2 cups uncooked linguini, broken into 1" pieces
1 cup shredded cabbage, tightly packed 1/2 cup Pesto alla Genovese (see direction 2)
1 leek, with bottom and green stalk removed,
thinly sliced

Procedure
Fagioli Al Vino Rossa ( kidney beans cooked in red wine). Wash and drain 1# of Kidney beans. Place in large pot
and cover with 2 quarts of water and bring to a boil covered. Remove from heat and let beans soak for one hour.

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Drain, replace in pot with 1 1/2 quarts of fresh cold water, 2 cups dry red wine (Barolo), 6 ounces lean salt pork, a
large yellow onion larded with 2 cloves. Bring to a boil, covered, and cook for 1/2 hour. Add 1 tsp salt and cook a
additional 15 minutes. Drain reserving the liquid (vino rosso water), discard the onion and salt pork and set beans
to the side. In skillet, fry 1/2 # coarsely chopped bacon till almost crisp. Add 1 Tbs flour, bit by bit, stirring
constantly so no lumps form but sauce thickens. Mix in beans and 2 Tbs butter and stir until beans are thoroughly
reheated.
Pesto Alla Genovese: In food processor, blend 1/2 cup pine nuts, 1/4 cup fresh basil, 2 Tbs fresh chopped
spinach, a 2 teaspoons fresh garlic, till smooth paste. Blend in 1/2 rounded cup freshly grated Fiore Sardo
Cheese ( 1/4 cup if you must use Parmesan) and 6 Tbs. softened butter. Then add olive oil in slow drizzle til
blended. salt and pepper to taste.
Minestrone Soup: Heat 4 Tbs olive oil in large heavy pot. Sauté the salt pork in oil for 2 min., add beans, spinach,
potatoes, cabbage, leek, and onions, and sauté for 4 to 5 min. stirring constantly.
Add 2 quarts of the water mixture, salt , and pepper. Bring to a boil, then reduce to low heat and cook uncovered
for 1 hour. If liquid reduces too fast add boiling water.
Add linguini and cook 15 minutes longer, stirring occasionally, Remove soup from heat, add the pesto, and let
stand for 2 minutes, stir well and serve.
Servings: 6
Source: tavolatim

Mulligatawny
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.

1/2 cup clarified butter 1.5 tsp garam masala

2 large cloves garlic, minced 2 quarts chicken stock
1 large onion, diced 2 apples, peeled and chopped
2 green chiles, minced, seeds and ribs 1/2 cup long grain rice
discarded (optional) 2 cooked, boned, skinned chicken breasts,
3 stalks celery, diced cubed
2 carrots, peeled and diced salt to taste
1 large potato, peeled and diced ground black pepper to taste
3 Tbs all-purpose flour 1 pinch dried thyme
1 Tbs yellow curry powder 1 Tbs lemon juice
1 Tbs red curry powder 1 cup heavy cream or coconut milk, heated

Procedure
In a large stock pot, sauté garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam
masala and continue to whisk until onions are slightly caramelized. 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.
Source: GeauxldMember

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My Lentil Soup
Serve with Parmesan cheese to sprinkle on top, crusty bread or garlic bread, and maybe a salad.

1 lb dry lentils Thyme, fresh or dried, salt, pepper

1 lb tasso, or ham, or sausage or leave out for Escarole, spinach or kale leaves, cut in 2 inch
vegetarian pieces. (Optional)
2 carrots, 2 ribs celery, 1 medium white onion Parmesan cheese, grated
Olive oil
48 oz container chicken broth ( or water, or chicken
bouillon)
2 or 3 bay leaves

Procedure
Make a mirepoix of the onion, celery, and carrots: peel carrots, clean celery ribs of bad spots and stringy bits,
chop all somewhere between rough and fine.
Cut tasso into 1 inch cubes, brown in olive oil in soup pot. Remove to use later
Sauté mirepoix until onions are translucent, adding more olive oil if needed.
Wash lentils.
Add tasso back to pot with lentils, seasonings, and enough chicken broth to cover by 1/2 inch to an inch or more,
depending on how soupy you like your soup. (I like mine like a stew.) Bring to a boil, reduce to a simmer, cook for
around an hour and a half until lentils are tender. Add stock as needed to keep lentils completely covered
Recipe Tips
This makes a big batch of soup. If you aren't serving it all at one meal, remove the portion you are serving to
another pot. Add 3/4 cup of greens per serving to pot and heat until they are just wilted.
Source: Greengirl

Nine Can Brunswick Stew in the Crock Pot:

1 can BBQ Beef 1 can cream style corn
1 can BBQ Pork 1 can whole kernel corn (drained)
1 can BBQ Chicken* 1 can lima beans (drained)
1 can tomato soup 1 can potatoes (diced and drained)
1 can diced tomatoes 1 medium to large onion (diced/chopped)

Procedure
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.
Recipe Tips
*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.
Source: Vince

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Overnight Oven Stock

Procedure
"If you are trying for an easy way to make it you might try the oven method. I have been doing this for many years
and always had great stock. This is a restatement, but not a direct quote, of my post sometime back:
First find a stock pot that will fit into your oven. If the pot is large you can use foil to cover it rather than the
standard lid. (mine clears the broiler element by about ½ inch. Roast the bones where appropriate then place the
bones and aromatics in the pot and add water to about 2 inches from the rim. This gives room for expansion as
the water heats. Cover the stock pot and put it in the oven set the oven for about 220 degrees F. (104 degrees C.)
The next morning, assuming you cooked the stock overnight, you will have a clear full flavored sock. The stock
will slowly simmer throughout the night but it will be clear. Let the stock rest for about an hour for the solids to
settle then decant carefully and you can then use or freeze the stock. An additional benefit is that the entire house
will smell wonderful.
The slow simmering does not agitate the stock enough to break apart the proteins which have flocculated, or
clumped together. There is no need for skimming or any attention between the time it is put in the oven and the
time it is finished cooking. There is no focused heat source as there would be with a burner so there is essentially
no great clean-up since nothing cooks onto the bottom of the stockpot. Also the oven remains clean, unless your
overfill the stockpot. Another plus is there is no work necessary between the time the stockpot goes into the oven
and the time it comes out."
Source: Gris Gris

Oyster Artichoke Soup

There are quite a few of the thicker versions with more ingredients online that look good. Brigtsen's has one,
Emeril and some other folks. This is one I find to be more of a comfort soup. It's not a bisque. I've made it with
fresh artichokes several times. Excellent, but a pain to scrape the meat off all the leaves. I usually do it when the
large artichokes are plentiful.

1/4 lb butter 1 tsp salt

2 bunches green onions, chopped 1 Tbs Worcestershire sauce
3 ribs celery, chopped 1 quart oysters, drained and chunky chopped.
3 garlic cloves, pressed RESERVE LIQUOR
2 14 oz cans artichoke hearts, washed, 1 cup evaporated milk
drained and quartered 1 cup whole milk
3 Tbs flour
1 to 1 1/2 quarts chicken stock
cayenne to taste

Procedure
Melt butter in a heavy 4 quart pot. Sauté onions, celery and garlic until just soft. Add artichokes. Sprinkle with flour
and stir to coat well, but do not brown. Add stock and seasonings. Cover and simmer 1 hour. Add oysters and
liquor. Low simmer for 10 minutes, but DO NOT BOIL. Stir in milk and check salt, then add the seasonings you
desire. Stir in milk and refrigerate at least 8 hours, or up to 3 days. Reheat gently and serve. Makes about 2
quarts.
* I sometimes use more green onions, celery and oysters, especially if the oysters are small. They shrink when
cooked, so be careful about cutting them. You can leave them whole if you prefer. Check the salt before adding in
case the oysters are very salty. I use white pepper.
Source: Gris Gris

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Pasta Fagioli:
1 large thin skinned potato scrubbed and cut in 1 can cannellini beans
1/2 pieces 32 oz reduced sodium chicken broth mixed with
2 large carrots diced 2 cups of water
1 medium red onion chopped ( I use a regular 3/4 cup ditalini pasta (i also use whole wheat shells
onion if I do not have a red one) occasionally)
2 cloves garlic minced 16 oz can stewed tomatoes
1 can red kidney bean s

Procedure
Sauté potato, carrots, onion and garlic in olive oil for about 4 minutes or until onions are translucent. Meanwhile,
mash 3/4 cup beans. Add to the pot with the remaining beans, broth mixture, pasta and tomatoes. Bring to a boil,
reduce heat, cover and simmer about 15 minutes, stirring occasionally until pasta is firm-tender. Season with
pepper. Let stand 5 minutes before serving.
Source: S

Paul Bertolli's Cauliflower Soup

So simple, but so delish.

3 Tbs olive oil Salt, to taste

1 medium onion (6 ounces), sliced thin 5 1/2 cups water, divided
1 head very fresh cauliflower (about 1-1/2 Extra virgin olive oil, to taste
pounds), broken into florets Freshly ground black pepper, to taste

Procedure
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown
for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water.
Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender.
Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20
minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive
oil and freshly ground black pepper.
Source: Spudly

Paul Prudhomme's (Fried) Chicken and Andouille Gumbo

2 to 3 pound pound chicken, cut up 1/2 tsp ground red pepper (preferably cayenne)
Salt Vegetable oil for deep frying
Garlic powder 7 cups chicken stock
Ground red pepper (preferably cayenne) 1/2 lb andouille smoked sausage (preferred) or
1 cup finely chopped onions any other good pure smoked pork sausage

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1 cup finely chopped green bell peppers such as Polish sausage (kielbasa), cut into
3/4 cup finely chopped celery 1/4-inch cubes
1 1/4 cups all-purpose flour 1 tsp minced garlic
1/2 tsp salt Hot cooked rice
1/2 tsp garlic powder

Procedure
Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder and red pepper on
both sides of each pieces, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or
plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is
brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the
hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the
bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir in the reserved 1/2 cup flour. Cook,
whisking constantly, until roux is dark red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring
constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about
minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by
spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping
pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for
about 45 minutes, stirring often toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the meat into 1/2-inch dice. When the gumbo is
cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately.
Source: Gris Gris

Paul Prudhomme's Corn and Andouille Soup

3 cups chopped onions, in all lightly packed dark brown sugar
3 cups seeded and chopped green bell peppers, in all 2 1/4 tsp paprika
1 lb andouille or your favorite smoked 1 1/2 tsp salt
pork sausage, quartered lengthwise. 1 1/4 tsp dried basil
then cut into 1/2-inch pieces 3/4 tsp garlic powder
7 cups chicken stock, in all 3/4 tsp dry mustard
7 cups fresh corn kernels (from about 6 ears) 3/4 tsp onion powder
2 cups peeled and chopped fresh tomatoes 1/2 tsp cayenne
6 Tbs all-purpose flour 1/2 tsp ground cumin
1 Tbs minced fresh garlic 1/2 tsp black pepper
Seasoning Mix: 1/4 tsp white pepper
1 Tbs plus 1 1/2 teaspoons

Procedure
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups
of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the

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bottom of the pot every 3 to 4 minutes, for 20 minutes. During this time you can taste an almost overwhelming
sweetness with a mere hint of the andouille's richness. If necessary to prevent burning, add a little of the chicken
stock, stir well and scrape the pot bottom and continue cooking.
At the end of the 20 minutes, reduce the heat to low, then add the corn, tomatoes, flour, garlic, the remaining
onions and bell peppers, 4 cups stock, and the remaining seasoning mix. At this point the broth is rich and
smooth, with well-balanced seasonings and a distinct rich, smoky flavor. Cook, stirring and scraping the pot every
8 to 10 minutes, for 40 minutes. Stir in the remaining stock, increase the heat to high. and bring the soup just to a
boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.
Source: ThePlumber

Plantation Cookbook Turtle Soup

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:

Stock: 6 Tbs
tomato sauce
2 lbs turtle meat 1/2 cup
finely chopped green onions
1 gallon water 1/3 cup
ground or finely chopped ham
2 bay leaves 1 cup
sherry
2 ribs celery, coarsely chopped 3 Tbs
lemon juice
3 onions, quartered 1/8 tsp
cayenne pepper
2 carrots, coarsely chopped 1/2 tsp
cinnamon
4 sprigs parsley 1/2 tsp
nutmeg
6 cloves Salt
½ tsp thyme Pepper
1 clove garlic 4 hard-boiled eggs (chopped)
Soup: 8 lemon slices
3/4 cup flour 3/4 Tbs chopped parsley
1/2 cup butter or shortening Extra sherry
1 can tomatoes (16 ounces) seeded and
pureed

Procedure

Stock:
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:
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.

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Recipe Tips
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.
Source: Stadium Rat

Posole
I got this from my pest control guy, but he only gave me a few measurements because he wings it when he
makes it. I nosed around on the internet and then came up with my own version which isn’t exact, but turned out
to be VERY tasty. Nothing really needs to be exact. This It’s so darn easy and good.

@ 3 lbs of pork meat-whatever kind you’d Salt to taste

like to use. I used pork tenderloin and Garnishes
loved it. Less fat to deal with and it was
Shredded green cabbage
very tender.
Sliced avocado
2 large red/Spanish onions, chopped
Radishes-cut in half and then sliced
6 cloves of garlic, chopped
Cilantro-minced
@10 Ancho (dried) chilies-these are pretty
mild Fresh lime
Jalapenos, chopped-optional Monterrey Jack cheese, shredded and optional-
doesn’t really need it
@6 ½ 26 oz containers of Swanson’s
chicken STOCK if you don’t have any Fried thin tortilla strips-optional as well, but I used
made the thin salad strips that I find near the croutons in
the grocery.
2, 4 oz cans chopped green chilies-I used Hatch
and you can use more of these if you
wish.
2 cans hominy-I’m not a hominy fan, so I
didn’t use this.
@ 1/3 cup chili powder
@ a heaping teaspoon of cumin
@ a teaspoon of oregano, ground is fine
and Mexican is good if you can find it.

Procedure
Dice the pork into bite size pieces. The tenderloin didn’t shrink a lot, but if you have any larger pieces, they are
easily cut with the spoon. I used a little olive oil in the pot to brown the pieces a bit. They really don’t have to get
that brown.
Add the chopped onions and garlic and sauté with the meat until a bit soft. Add 6 containers of the chicken stock.
Reserve the other one. Add the green chilies and the dry seasonings. You can adjust the dry seasoning to your
liking. Simmer the ingredients.
While this is simmering, cut and seed the Ancho chilies. They can be cut into thirds. Put them in a pot and add the
chicken stock. Simmer until the chilies soften. Some of them will get mushy and some of them may not, but they
just need to be soft. It takes 15 minutes or so to do this. Then puree that mixture and add it to the pot.
Simmer for about 15 minutes or so. If using hominy, drain and add before the last simmer, just before serving.
Taste for seasoning adjustments you may have. It’s better the next day, but fine for the day you make it.
Place in bowls. Squeeze a bit of lime juice over the bowl. Then, place the garnishes on top of the soup. I put them
on individually and separated rather than mixing them together. I had small avocados, so I cut them in half and
sliced each half horizontally and put the whole sliced half on one side of the bowl. Looked pretty with all the colors
on top of the soup and it’s amazing how these garnishes complimented the soup and added a wonderful crunch
to it.

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Source: Gris Gris

Potato Leek Soup

The proportions of all ingredients used is optional. But the more leeks you use, the better it will taste. You will also
want to have a crusty baguette and cultured, salted butter on the table.

leeks pepper
potatoes butter
water herbs (optional)
salt

Procedure
Thoroughly clean leeks, then thinly slice them across the fibers.
Peel and cut up the potatoes.
Put leeks, potatoes and salt in a pot and cover generously with water.
Boil until potatoes are completely cooked through.
Purée, thinning with more water to desired texture (if necessary).
Correct for salt, then swirl in fresh black pepper and a knob of butter.
Serve garnished with finely minced chives, parsley or other preferred herbs (optional).
Source: No Direspect But

Potato Soup 1
Here's my Potato Soup Recipe. I usually double this when I make it though.

8 slices bacon 1 1/2 tsp minced garlic

1 cup diced onion 1 1/2 tsp dried basil
2/3 cup flour 1 1/2 tsp salt
6 cups chicken broth 1 1/2 tsp hot sauce
4 cups cooked, diced white potatoes 1 1/2 black pepper
2 cups whipping cream 1 cup grated cheddar cheese
1/4 cup chopped parsley 1/4 cup diced green onions

Procedure
Fry bacon crisp, crumble and set aside. Sauté onion in bacon drippings over medium heat about 3 minutes. Add
flour, stirring until smooth. Cook 5 minutes, stirring, until golden. Gradually whisk in chicken broth until liquid
thickens. Add potatoes, cream, bacon, parsley, garlic, basil, salt, hot sauce, and black pepper. Simmer 10
minutes. Do not boil. Add cheddar cheese and green onions. Cook until cheese melts.
Source: xXLSUXx

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Potato Soup 2
2 lb Red potatoes, chopped 1 cup Heavy Cream
1 Tbs Butter 1/2 cup Cheddar Cheese, grated
1.5 cup Green Onions, chopped Salt
2 Tbs Garlic, minced Pepper
1/2-2 c Chicken Stock

Procedure
Boil the potatoes until soft, but not falling apart. Melt the Butter in a pot on med-low heat.
Add green onions and garlic and cook until the green onions become soft. Stir in the potatoes
and 1/2 cup of chicken stock to the green onions and garlic. Stir in the heavy cream and cook
until hot over medium heat. Thin the soup with chicken stock until it is the consistency you want.
Add the Cheese and stir until melted. Season to taste with salt and pepper and serve.

Red Bell Pepper Soup

Makes a great starter cup of soup. *If you prefer roasted red bell peppers, you may roast them and follow the
same instructions after peeling them.

¼ cup
olive oil 5 cups chicken stock, preferably homemade,
1 cup
chopped onion but low sodium canned will do
1 Tbs
dried fennel seed 2 tsp tomato paste
½ tsp
dried thyme or 1 T fresh ½ to 1 cup heavy cream
½ bay leaf crumbled pinch of sugar
½ tsp minced garlic salt and pepper to taste
½ tsp dried basil or 1 T fresh optional garnishes: finely chopped green
2 Tbs minced jalapeno pepper onions or chives and toasted slivered
almonds
6 large red bell peppers, chopped*
splash of sambuca (optional)
¼ cup peeled, seeded and chopped fresh or canned
tomato sambuca cream (optional)-recipe below
¼ cup flour

Procedure
In a 4 qt heavy bottomed saucepan, heat the ¼ c oil over medium heat. Add the next 8 ingredients and sauté until
onion is translucent, 10 to 15 minutes.
Add the flour and stir constantly for about 10 minutes. Slowly pour the stock over the mixture, incorporating by
stirring constantly. Add the tomato and tomato paste and stir. Simmer for about 20 minutes, stirring regularly to
make sure nothing sticks to the bottom of the pot.
Remove the soup from the heat and either puree in a blender or with an immersion blender in the pot. Return the
soup to the heat and add ½ cup of the cream and the sugar. Season with salt and pepper. If the soup is too spicy,
add more cream or add the amount you like to get the consistency and flavor you desire.
Soup can be made 2 days or so in advance and gently reheated.
Garnish with sambuca cream and/or the green onions/chives and slivered almonds.
Recipe Tips
Sambuca Cream
-

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1 cup heavy cream

½ c fresh lemon juice
3 T sambuca
pinch of sugar
-
Whip the cream until soft peaks form. Add the remaining ingredients. Continue whipping until the cream is almost
stiff. Keep refrigerated until serving time.
Source: Gris Gris

Red Neck Beef, Chicken, And Vegetable Stew (Large Recipe)

I measure nothing...all this is an estimate. This stew will be thicker than a soup, thinner than a gravy. It's better
with a few deboned squirrels.

3 lb beef roast, diced 26 oz crushed tomato

1 Beef tongue, skinned and diced 36 to 40 oz kernel corn, drained
8 lbs chicken, boiled and deboned 24 oz English peas, drained
4 large onions, diced 1 bunch green onions, minced
8 stalks celery, diced 1/2 cup milk
8 cloves garlic, minced 1/2 cup flour mixed with 1.5 cups water
1 bell pepper, diced Flour to brown beef (@ 2/3 cup)
1 jalapeño , minced 6 bay leaves
4 tomatoes, diced 2 gallons or more chicken stock ( May have
3 lbs carrots, diced been 3)
4 lbs potatoes, diced 2 lbs cut okra
2 large turnips, fine diced 1 cup oil
Salt , black and red pepper to taste

Procedure
Cover the chicken with water, add bay leaves, boil until tender, debone and save stock.
Heat oil in a large pot, add beef, add flour and brown on med heat. Add onions, celery and bell pepper and sauté
until onions are clear. Add the okra and garlic and turnip. Then add the crushed and diced tomato . Add a few
gallons of stock, and then the potatoes and carrots. Bring to a simmer, add the milk and the floor/ water mixture.
Add the chicken. Simmer 45 minutes or so and season with salt and black pepper to taste, adding a little red
pepper and hot sauce. Add the English peas , corn and green onions. Simmer until the carrots and potatoes are
melting a bit, adjusting the seasonings as you go. Make corn bread. Eat.
Source: OTIS2

Redneck Caviar
2 (15oz) cans of field peas-drained and rinsed 5 green onions, diced
2 (11oz) cans white shoepeg corn-drained and rinsed 1 (16oz)bottle Zesty Italian dressing
2 (10oz) cans diced tomatoes and green chilies 2 tsp minced garlic
1 (14 1/2 0z) can diced tomatoes 1 Tbs finely chopped fresh parsley
1 green bell pepper finely diced 1 Tbs salt
1 red bell pepper finely diced 1 tsp black pepper

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1 yellow bell pepper finely diced

Procedure
Stir together all ingredients.
Cover and chill 8 hours.
Serve with chips.
Source: oompaw

Roasted Cauliflower Soup

5 cups cauliflower florets, roughly (1 medium head) 2 cans (14 ½ ounce) chicken broth
2 garlic cloves ½ cup water
1 large onion, chopped 1 tsp finely chopped fresh thyme leaves
½ cup olive oil 1 bay leaf
½ cup flour 2 cups heavy cream OR Fat Free Half and Half will
work

Procedure
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 5 cups).
In a large baking pan toss cauliflower, garlic, and onion with oil to coat and roast in middle of oven about 30
minutes, or until golden.
In the mean time, make a little bit of roux, about one third cup.
When roux was ready add a roughly chopped onion and sauté.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is
very tender.
Discard bay leaf and use the immersion blender to puree soup until smooth, transferring to a bowl.
Return soup to kettle and stir in cream and salt and pepper to taste.
Heat soup over moderate heat until just heated through.
Servings: 6
Source: Gris Gris

Roasted Turnip Soup

Procedure
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60
minutes. Once tender, cool and cube the turnips and set aside.
Sauté 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of
chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food
processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times
until the soup is smooth.
Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.
Garnish with parsley.

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Source: BreadPudding

Sausage Stew
The more sausage (types and amount) you use, the better this one is.

1 to 2 Sausage (Use several types, breakfast - 1 bay leaf

patty style, smoked - linked - little 1/4 cup dark roux
smokies, whatever) 4 cups chicken or beef broth
2 cups onion, cut into 1 inch pieces 2 lbs Red potatoes, peel and cube into 3/4 to 1
1/2 cup chopped bell pepper inch pieces
1/2 cup chopped celery 1 lb carrots, peeled and cut into 1 inch pieces
2 Tbs fresh garlic, minced 1 Can dark red kidney beans, drain and rinse
1 Tbs Tony Chachere's Creole Seasoning 1/4 cup green onion, chopped
2 Tbs Worcestershire sauce 2 Tbs chopped parsley

Procedure

Roux:
To a heavy skillet add 1/4 cup all purpose flour, 1/4 cup oil, 1 teaspoon salt. Heat the skillet to a medium
temperature. Add oil, flour salt and stir. Stay with the roux – do not leave it as it will burn and must be thrown out if
it does. There is no rescuing burnt roux. Cook at low to medium heat for twenty minutes, give or take, until the
roux turns deep brown. Remove from the heat when a dark chocolate color is reached.

Directions:
In a large pot, cook sausage until it has browned slightly. You can use pork sausage – separated into 1 inch
chunks as it cooks, or link sausage – cut into 1 inch pieces. When the sausage begins to brown, add onion, bell
pepper, celery and garlic. Sauté the vegetables until they turn clear, then add the Creole seasoning,
Worcestershire sauce, pepper and the dark roux. When roux begins to liquefy and bubble, add 1 cup of the broth
and stir until there are no lumps in the roux. Add bay leaf, cover the pot and cook at medium heat for about 15
minutes, then take out the bay leaf, add carrots, potatoes, kidney beans and the remaining 3 cups of broth. Bring
to a low boil, cover and cook for 20 minutes until the potatoes and carrots are fork tender. Add the chopped green
onions and parsley.
Serve with crusty bread a green salad and a beer.
Source: MeridianDog

Senate Bean Soup

Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that
mandate, but none has been corroborated. According to one story, the Senate’s bean soup tradition began early
in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to
Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. The recipe attributed to
Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not
include mashed potatoes, but does include a braised onion. Both Senate recipes are below

2 lbs dried navy beans 1 onion, chopped

four quarts hot water 2 Tbs butter
1 1/2 lbs smoked ham hocks salt and pepper to taste

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Procedure
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with
hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove
ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup.
Before serving, bring to a boil and season with salt and pepper. Serves 8.
Source: US Senate Website

Slow Cook Combo Bean Soup

1-lb. ground beef or venison ½-cup brown sugar
½-lb. ground sausage ½-cup barbecue sauce
1-lb. smoked sausage, sliced 1-med. onion, chopped
1-32 oz. can pork & beans 1-bell pepper, chopped
1-16 oz. can red kidney beans 1-tsp. parsley flakes
1-16 oz. can jalapeno pinto beans 1-tsp. salt
½-cup ketchup 1-tsp. black pepper

Procedure
Brown ground beef and sausage and drain. Sauté smoked sausage and add onion and pepper to sauté until
tender. Mix all ingredients well and place in large Crockpot. Cook for about 3-4 hours.

Smoked Duck, Quail, and Sausage Gumbo

Gumbo 4 bay leaves
1 large white onion (diced) 1/2 tsp thyme
1 large bell pepper (diced) 1/4 to 1/2 tsp cayenne
2 stalks celery (diced) salt
4/5 cloves garlic (minced) black pepper
Flour

Procedure
In a cast iron Dutch over, add some cooking oil and brown sausage.
Remove sausage.
Take stock out of the fridge. you should see a layer of fat on the top of the duck stock. Carefully skim fat off and
set aside.
Take duck fat from stock, and from drippings in the smoker and add in the stock pot.
Bring heat to medium high heat and right before the smoke point, add flour and make a roux.
Once Roux is a nice dark caramel/chocolate color add onions, bell pepper, and celery. Cook until soft.
Add garlic, cook until heavy garlic aroma begins to subside.
Once roux is a nice dark chocolate color, add in your stock, sausage with drippings, duck, and whole quail
(browned) with any drippings that may come off.
Add in your seasoning and bring to a boil.
Reduce heat, cook on medium to medium-low for about 2 hours. Skimming oil off the top every 30 minutes or so.
Source: BugAC

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Smothered Okra for Gumbo

I'll say it again, If people on this board would start pre-smothering their okra they would never go back. You get a
true okra gumbo as opposed to a gumbo with chunks of okra in it.
About once or twice a year we smother tons of okra, then freeze them in Ziplocs. So we have portioned
smothered okra whenever we need to make a gumbo. There are even a bunch of old ladies in Chauvin that sell
bags of smothered okra for gumbos. The extra work makes a huge difference.
The reason the okra is smothered so long is that it becomes part of the gumbo base. It's in the stock, it's in every
bite you taste. When you just "chop up your okra and throw it in with the roux," the okra is just another solid
ingredient, like the shrimp tails.

Procedure
In a good size heavy bottom pot, bring a little oil to medium-high. Add chopped onion and sliced okra and sauté
for about 10 minutes. Next, Add about an inch of water and a small amount of vinegar and back the fire down to
low. If you want diced tomatoes now is the time to add them.
Cover the pot and smother for a few hours, periodically adding small amounts of water. Never let the pot dry out.
When you are done the okra should be completely broken down into a pourable texture. Also make sure there's
no standing water in the pot when you are finished....let any water cook out towards the end.
Recipe Tips
Before the crock pot days my mom would do just as you did. Instead of leaving it on the stove all day she would
put it in the oven and smother it. 275 for 5-6 hours, stirring every hour or so. - CHEDBALLZ
Source: Honky Lips

Spicy Sausage Kale Soup w/Coconut Milk

2 Tbs coconut oil 1 Tbs Italian Seasoning
2 carrots, peeled and chopped 1 tsp salt
2 stalks celery, chopped 0.5 tsp pepper
1.25 cups red onion, chopped 14 oz coconut milk (full fat)
4 cloves garlic, minced 1 cup chopped kale
4 cups chicken broth (homemade preferred) 1.5 cups spicy sausage, browned

Procedure
In a large stock pot over medium heat, melt coconut oil. Add carrots, celery, and red onion. Sauté until onions are
translucent. Add garlic and continue to sauté an additional minute. Add chicken stock, Italian seasoning, sea salt,
pepper and coconut milk to the stock pot. Increase to medium high heat until it begins to simmer. Lower to
medium and stir in kale and sausage. Cover and simmer for 20 minutes.
Source: Fll Tiga

Stuffed Artichoke Soup

1 cup olive oil 2 quarts (1/2 gallon) water
1/2 cup chopped garlic 1/3 cup chicken base
1 anchovy filet (optional) 1 to 2 cups Italian bread crumbs
1/2 to 1 tsp lemon juice (optional) 1 lb grated Parmesan and Romano cheese

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4 cans artichoke quarters, drained and 1 tsp salt

chopped 1/2 tsp black pepper
1/2 cup flour

Procedure
Heat olive oil in large soup pot and add garlic. Sauté for 3 minutes. If using, add anchovy filet and lemon juice.
Add artichoke quarters and simmer, stirring, 5 minutes. Blend in flour, stirring, for 3 minutes.
Stir while adding water and chicken base. Simmer for 20 minutes.
Whisk in bread crumbs gradually, stirring constantly until thickened. You may not need full amount of bread
crumbs.
Lower heat and whisk in parmesan, stirring constantly until blended. Taste and add salt and pepper. Turn off heat.
Enjoy with garlic bread.
Source: Stadium Rat

Taco Soup 1
Here's an quick & easy one for the crock pot.

2 lbs ground beef 1 can petite dice tomatoes

2 cups seasoning blend (bell peppers, onions, celery) 1 can Rotel
2 cans Original Ranch Style beans 1 pkg Taco Seasoning
1 can Ranch Style Black Beans 1 pkg Hidden Valley Ranch dressing mix
2 cans Whole Kernal Corn

Procedure
Brown meat with seasoning blend.
Mix well with all other ingredients in crock pot an set on low for about 4 hours.
I usually put in over tortilla chips with shredded cheese.
Source: oompaw

Taco Soup 2
1 onion 2 (10 ounce) cans diced tomatoes with green chilies,
1 (16 ounce) can chili beans undrained
1 (15 ounce) can black beans 1 (1.25 ounce) package taco seasoning
1 (15 ounce) can whole kernel corn, drained 4 whole skinless, boneless chicken breasts
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer

Procedure
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.

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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.
Source: ddsmit

Tasso And Potato Soup

This is soooo easy and it is freaking delicious. I Almost prefer it to gumbo.

1/2 lb tasso 1/8 tsp white pepper

2 large russet potato 1/8 tsp seasoned salt
1 quart chicken broth 1/8 tsp cayenne
1 small yellow onion chopped 1 block cream cheese

Procedure
Peel potatoes and cube to bite size. Cut tasso to bite size. Place all ingredients except cream cheese in a pot and
bring to boil. Adjust heat to maintain a soft boil for 15 minutes. Smash a couple of the taters with a spoon to
thicken as desired. Add the cream cheese in chunks, return to a boil and stir/boil for at least another 15-25
minutes. The longer you let it simmer, the more smoke you will pull from the tasso.
Source: Jibbajabba

Tavolatim’s Chili
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat.
This isn't health food.)
1/2 cup GOOD chile powder -- (Your local
supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled,
seeded, chopped.
1 Tbs hot Hungarian paprika -- (This is legal.
Paprika is a chile.)
1 Tbs ground cumin
4 beef bouillon cubes
1 28 oz can crushed tomatoes -- (Don't worry. You
won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis,
Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that
just happened.)
2 squares bitter baker's chocolate -- (Not as
weird as it sounds.)
salt to taste

Procedure
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chili powder and brown. Salt the meat
while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the
ingredients in you chili pot and simmer for for a hour. As in any recipe, the amount of ingredients is variable. Add
more of anything you want, especially chilies.
You now have the power. Use it wisely. The eyes of Texas are upon you.
Source: tavolatim

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Tavolatim's Chili Powder

The flavor is fantastic - the chipotle is giving the meat a smoky flavor - not too hot but it lets you know it's there.

Even amounts of: Chipotle chilies (dried)

Ancho chilies (dried) Arbol chilies (dried)

Procedure
Remove as many seeds as you can before grinding(keep it on the milder side)....

Thai Curry Coconut Soup

My favorite cold-weather soup is a Thai-curry-coconut soup.

2 tsp vegetable oil 2 Tbs of fresh lime juice

1 Tbs Thai red curry paste 1 Tbs of fish sauce
4 cups chicken stock 1 Chopped Red Pepper
1 14 oz can coconut milk 4 Chopped Carrots
1 piece of ginger, peeled, about 2 inches 1 Chopped potato
2 boneless chicken breasts, cubed 1/2 a thing of broccoli
2 tsp of brown sugar 1 Bay leaf

Procedure
Combine oil, veggies, and chicken and place in pot and sauté until veggies and chicken are cooked (maybe 10
minutes). Add everything else in to your pot and bring to boil. Turn the heat down and let it simmer for an hour.
Serve over rice.
Once a month I'll make this recipe and freeze it for later.
Source: BottomlandBrew

Three Bean 3 Meat Chili

2 Tbs olive oil 1 tsp cayenne pepper
1 lb ground pork 18 oz tomato paste
1 lb ground beef 2 tsp sugar
2 lbs chuck steak, fat trimmed, cut into 1-inch 1 large can tomato pureed
cubes 3 cups diced onions
6 cloves garlic, minced 3 cups diced red bell peppers
1 large bottle dark beer 1 can black beans
2 Tbs ground cumin 1 can kidney
2 Tbs chili powder - make your own 3 pasillas and 1 can pinto
2 guillaros put in oven for a bit then grind 1 cup chopped fresh cilantro
3 jalapeños with slits cut into them 2 3/4 cups (about) beef broth
2 habaneros Grated cheddar cheese
2 tsp dried oregano
2 tsp salt

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Procedure
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown,
about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Remove meat and sauté onions and bell
peppers Add beer, bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover,
and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, hot peppers and
simmer until vegetables are tender, about 30 minutes.
Add beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency use Masa to
thicken at end too.

Three Sausage Stew.

Eat with crusty bread.

12 oz Conecuh Creole sausage 1 cup frozen whole kernel corn

12 oz Italian sausage 2 Tbs flour
12 oz country pork links salt and black pepper
1 large onion, chopped 1 Tbs red pepper flakes
2 stalks celery chopped 3 Tbs Butter
3 cloves garlic, minced 1 cup white wine
2 cans chicken broth 1 Tbs Creole seasoning
2 medium red potatoes, cut in 1 inch cubes red cayenne pepper
1 can great northern beans

Procedure
In the Dutch oven you will use for cooking the stew, cook country link sausage and when done, remove from
skillet and cut into 1 inch pieces. Remove Italian sausage from casings and cook in 1 inch chunks. Remove from
skillet. Cut Conecuh sausage into 1 inch chunks and cook a few minutes to crust edges of sausage. Remove from
pan.
Remove as much of the oil as possible, leaving the crusty bits in the pan. Add butter and over medium heat sauté
the onions, celery and as they begin to brown, the garlic, Creole seasoning, red pepper flakes, black pepper and
potatoes. When the potatoes begin to brown a little, add the flour and cook it for 4-5 minutes. Add more butter if
needed when cooking the flour. After four or five minutes, add the wine, followed by the chicken broth. Cook until
the potatoes are tender, then add the beans and corn. Cook for five minutes then taste for seasoning. Add salt
and red pepper as needed.
Source: MeridianDog

Tim's Tortilla Soup

6 Green onion, chopped 1/2 cup cilantro, chopped
3 medium tomatoes, peeled and diced 2 cloves garlic, minced
3 ribs celery, chopped 1/2 tsp cumin
1 Tbs green chiles, chopped 2 large chicken breast, no skin, no bone,
1/2 medium bell pepper, chopped grilled on mesquite wood
2 Tbs vegetable oil salt and pepper
6 corn tortilla, halved and sliced into 1/4" 8 oz Monterey jack cheese, grated
strips 1 Avocado, peeled and cubed
4 1/2 cups chicken stock 1 cup fresh sweet corn

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1 bay leaf, crushed

1/2 tsp coriander

Procedure
Sauté onions, tomatoes, celery, chilis, garlic, and bell pepper in 2 Tbs of vegetable oil till soft.
Bring to boil chicken broth add spices and vegetables and simmer 30 min.
Add chicken, corn, avocado, and cilantro to pot.
Fry tortilla strips and drain.
serve in bowls topped with cheese and tortilla strips.
Source: tavolatim

Tomato and Bread Soup

Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the
soup. Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very
ripe, in-season tomatoes.

2 cups diced yellow onion 2 more Tbsp olive oil

2 Tbs olive oil 1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes
5 cloves garlic, minced (about 2 to 3 thick slices of Italian loaf),
2 28-ounce cans whole peeled tomatoes (or day old is best
about 4 pounds of fresh, ripe tomatoes, that 1 tsp dried oregano
are blanched, peeled, and chopped*) 1/2 tsp salt, less or more to taste
3 bay leaves Freshly grated Parmesan cheese and
2 cups of chicken stock chopped fresh basil or parsley for garnish

Procedure
To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife. Put into
boiling water and boil for 1 minute. Place in ice water to quickly cool. Peel back the tomato peels and discard.
Chop the tomatoes, saving as much of the juice as you can. Add the chopped tomatoes and the juice in place of
the canned tomatoes in step 2.
Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly
until softened and beginning to color, about 10-12 minutes. Add minced garlic and cook a minute more.
Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard
stem ends or stray tomato skins. Add chicken stock, bay leaves, and dried oregano. Heat to a simmer and reduce
heat to maintain a low simmer. Cook for 20 minutes. As you are cooking the tomato soup base, prepare the bread
croutons in the next step.
Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to
coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden
browned, then use tongs to turn over to another side. Once at least two sides have browned, remove from heat.
Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5
minutes. Turn off the heat and cover the pan. Let sit for 10-15 minutes.
Remove the bay leaves. Use an immersion blender to roughly purée the soup (about half of the soup, leave some
chunky bits).
Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Source: Simply Recipes via OTIS2

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Tomato and Shrimp Soup

I did this for a dinner party Saturday night. Turned out very well. It's a recipe from Tim Creehan of Cuvee Bistro
outside of Destin. It's easy and worth a try. He calls it a soup...I say it's a bisque.

2 yellow onions 1 ½ quarts chicken stock

4 tomatoes ¼ cup sugar
1/3 lb chopped bacon 2 cups heavy cream
¼ cup chopped garlic salt to taste
3 cups canned Italian plum tomatoes (use Cento pepper to taste
tomato products) 1 lb steamed (70-90 count) shrimp(I subbed in
3 cups tomato sauce or puree a few U15 count shrimp per serving)
½ cup tomato paste ¼ cup chopped parsley or chive stems(I subbed
2 canned chipotle peppers in adobo(I used 3 in some fresh thyme and basil, too)
peppers and some of the sauce)

Procedure
Sprinkle a smoker with soaked hickory chips and preheat. Cut the onions in half and place them and the whole
tomatoes on the smoker rack. Smoke over low heat for 30 minutes. Allow to cool and chop.
Sauté the bacon in a heavy soup pot. Add the onions, tomatoes and garlic. Cook for 15 minutes, stirring
occasionally. Add the next 6 ingredients; mix well. Simmer for 20 minutes.
Process the mixture in batches in a blender or food processor until smooth. (I used a big ass stick blender.)
Combine the mixture in the soup pot; stir in the cream. Season with salt and pepper and heat to serving
temperature. Ladle the soup into soup bowls and top with the steamed shrimp and chopped parsley or chive
stems.
Servings: 12
Source: OTIS2

Tomato Soup
4 cups chopped fresh tomatoes 2 Tbs all-purpose flour
1 onion, sliced 1 tsp salt
4 whole cloves 2 tsp white sugar, or to taste
2 cups chicken broth 1 cup milk or heavy cream, depending on your
2 Tbs butter preference

Procedure
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and
gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent,
like you are making gravy), cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato
mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.

Tortellini Soup
This is a base for a soup to which you can add or subtract whatever you wish.

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2 cloves garlic crushed (I use already minced or garlic 1 can (16oz.) stewed tomatoes--undrained and
powder) coarsely chopped
1Tbsp. butter or margarine Grated parmesan cheese
2 or 3 cans chicken broth
1 (8oz.) pkg tortellini
1 (10oz.) box frozen spinach

Procedure
Cook garlic in margarine or butter for 2 to 3 minutes in large soup pot.
Add broth and tortellini and heat to boil
Reduce heat and simmer for 10 minutes
Add spinach and tomatoes and simmer for 5 minutes.
Serve topped with grated cheese
Source: Gris Gris

TreeDawg’s Mom's Chicken & Dumplings

1 Whole Chicken Salt, Pepper, Garlic Powder, to taste
10 cups Water DUMPLINGS:
1 Yellow Onion 3 cups Flour
2 Stalks of Celery 2 tsp Baking Powder
½ cup Green Onions 6 Tbs butter
2 Bay Leaves 1-1/3 cups Water
2 Tbs Real Butter Salt & Pepper
½ cup Milk

Procedure
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use
the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates
from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly
and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than
1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board,
Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20
minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover
and let sit for at least 10 minutes. Let’s eat!!!!!!!!!
Source: TreeDawg

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TreeDawg's Chicken & Sausage Gumbo

2 Whole Chickens (Leftover Turkey can be 1 lb Sliced Okra
substituted) 1/2 cup Lea & Perrins
1 lb Sausage 2 cups Oil
5 Yellow Onions Chopped 2-1/2 cups Flour
4 Bell Peppers Chopped Salt, Black Pepper, Red Pepper, White
3 bunches Green Onions Chopped Pepper, Garlic Powder
1 bunch Celery Chopped Rice, French Bread, Tabasco, File
1 clove Garlic (1 Tsp. Chopped)
5 Bay Leaves

Procedure

Make a Stock:
Use a 4-gallon Pot and 2 gallons Water.
Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of Red, Black and White Pepper, 1 Onion and 3
Stalks Celery.
Add cut up Chicken and/or Turkey Leftovers. Use everything including giblets. I save bags of Poultry scraps in my
freezer for making Stock (Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
Cover and cook slow until meat is ready to de-bone (about 1 hour) and let cool.
Remove all unwanted skin, bones, etc.
De-bone Chicken and set aside in fridge for later.
Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside for later. Reserve rendered grease.

Make a Roux:
Add 2 Cups Oil to rendered Sausage grease on low heat.
Gradually whisk in 2-1/2 Cups Flour to heated oil.
Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
Add Lea & Perrins to Roux and blend.
Sauté chopped Onion, Bell Pepper, Celery in Roux. These should be chopped and seasoned with Tony's prior to
starting.
Add Roux/Veggies to boiling Stock. Add water as needed. Chicken Broth can be substituted for water if desired.
Add Sausage, Okra and Garlic. Add all Green Onion except for about ½ cup to be saved for Garnish. Cover and
cook on low heat for 1-1/2 hours stirring occasionally. Add seasoning to taste and water as needed.
Cut Chicken into bite size pieces and add to Gumbo. Cover and cook on low heat for ½ hour.
Serve over Rice, with Green Onions for Garnish and sliced French Bread. I always provide Tabasco and File for
those who like it (if you don't, someone will ask).
Source: TreeDawg

TreeDawg's Vegetable Beef Soup

Talk about something that makes you feel good on a cold Winter day!!!!

3 lb Chuck Roast 1 can Corn (Whole Kernel)

2 Yellow Onions Chopped 1 can Sweet Peas

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2 White Onions Chopped 1 can Lima Beans

1 Lg. Soup Bunch Chopped Green Onions, 1 can Beef Consommé
Celery & Parsley 4 Bay Leaves
1/2 head Cabbage 8 oz Flat Egg Noodles (or whatever you like)
1 bag Carrots Sliced 1 dash Tarragon
2 lbs Turnips Chunked Salt, Black Pepper, Garlic Powder and/or
2 lbs Potatoes Chunked Tony’s
1 can Tomatoes 4 gallon Stock Pot

Procedure
Cut Roast into bite sized chunks and season with Tony’s.
Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes
back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and
simmer for 1 Hour.
Add Consommé, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1
Hour.
Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally.
Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.
Source: TreeDawg

Turkey Tortellini Soup

1 1/2 quarts chicken/turkey stock (I make my own 3 Tbs minced onion
turkey stock from the carcass) 1 tsp minced garlic
2 cup carrots 1 tsp dried tarragon
2 cup frozen cheese filled tortellini 1/4 tsp black pepper
1 cup fresh sliced mushrooms Parmesan cheese
2 cup diced turkey

Procedure
Bring stock to a boil. Add carrots and reduce to simmer for 8-10 minutes. Add the rest of ingredients ( except
Parmesan) and simmer for 10-12 minutes. Do not let soup boil. Ladle into bowls and sprinkle with Parmesan
cheese.
Source: RedMustang

Tuscan White Bean Soup 1

1 lb cannellini beans soaked overnight. Drain 1 Tbs fresh sage minced
and rinse well with cold water. 1 bay leaf
1 cup white onion minced 1 1/2 tsp red pepper flakes
1/2 cup carrots minced 2 tsp kosher or sea salt
1/2 cup celery minced 1 tsp freshly ground black pepper
3 cloves of garlic minced 6 cups low sodium chicken or vegetable stock
1 Tbs fresh rosemary minced 3 Tbs extra virgin olive oil(more for garnish)
1 Tbs fresh thyme minced

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Procedure
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on
the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes.
Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time.
Remove bay leaf before pureeing the mixture. Get an immersion blender and puree. Serve in a nice bowl and
garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can
be floated on top as well. This is a really good soup.
Source: glassman

Tuscan White Bean Soup 2

1lb dried cannellini beans soaked overnight. Drain and rinse well with cold water.

1 cup white onion minced 1 bay leaf

1/2 cup carrots minced 1 1/2 tsp red pepper flakes
1/2 cup celery minced 2 tsp kosher or sea salt
3 cloves garlic minced 1 tsp freshly ground black pepper
1 Tbs fresh rosemary minced 6 cups low sodium chicken or vegetable stock
1 Tbs fresh thyme minced 3 Tbs extra virgin olive oil(more for garnish)
1 Tbs fresh sage minced

Procedure
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on
the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes.
Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade
of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good
soup.

Tuscan White Bean Soup EASY

2 Tbs extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a micro plane grater
1/2 tsp dried red pepper flakes
4 6-inch sprigs rosemary, leaves finely
chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or Swiss chard
leaves
Kosher salt and freshly ground black

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1 quart homemade or low-sodium canned chicken pepper

broth Parmigiano-Reggiano for serving
2 (15-ounce) cans white beans (cannellini or
great northern), with their liquid

Procedure
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and
cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes
and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary
stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add
kale, cover and cook for 15 minutes.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired
consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until
smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to
combine. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating
of Parmigiano-Reggiano, and serve with crusty toasted bread.
Recipe Tips
MY NOTES FOR AN EASIER WAY
-
This is the recipe I used, but I didn't follow the measurements.
-
I used more of pretty much everything except the Swiss chard. I didn't want that much in the soup, so I used less.
I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook
them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I
used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the
seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without
cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and
didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the Swiss chard for about
15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I
thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat
and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the
next day like most soups.
-
I just chopped the garlic normally. I didn’t use a micro plane for that as suggested.
-
I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was
using on top of the soup. The chicken stock was low sodium.
-
You can use any greens you like: Swiss chard, baby spinach, mustard greens, turnip greens, arugula.
-
I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.
Source: Gris Gris

Vegetable Soup 1
What makes this soup so good is vegetables from my garden along with some extra frozen vegetables vs.
canned. I also like it with a big pone of cornbread.

2 qts tomatoes puree (I do my own from tomatoes 28 oz each of frozen lima beans, whole kernel corn &
from my garden and freeze.) English peas.

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1 ½ lbs ground chuck 6 medium size potatoes cubed

2 onions chopped Salt, Black Pepper, Minced Garlic, Celery Salt
2 bell peppers chopped & Tony’s
Vegetable stock (I freeze leftovers of the
purple hull peas & butterbeans from meals for
just this meal…the pot likker gives the soup
great flavor.)

Procedure
Brown the meat along with peppers and onions.
Heat tomato puree to a boil and stir in all vegetables then simmer for about an 1 hour or so.
Season to taste
Source: oompaw

Vegetable Soup 2
Procedure
Roast carrots, garlic, onions, butter nut squash, parsnips, bell peppers, leeks, in the oven at 400 for 30-40
minutes
Take them out and coarsely puree with chicken stock.
Put it all in a pot and cook on medium low for 20-30 minutes to let the flavors meld. Season as you wish.
Source: heehaw

Veggie Soup
The wife made veggie soup tonight.

1 can diced tomatoes 2 bags frozen mixed vegetables

1 can Rotel 2 cans chicken broth
1 1/2 cup frozen lima beans from garden 2 tsp salt
Half an onion chopped 1/2 tsp black pepper
1 1/2 stalks celery chopped 2 tsp sugar,
3 cups sliced okra 2 Tbs chicken bouillon granules

Procedure
Cook awhile. Serve in big mug. Eat veggies and drink broth, repeat.
I like meat in my soup, but always like this one, especially the warm broth.
Source: MeridianDog

White Bean Chicken Chili 1

Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning,
people do eat seconds many times! This doubles and triples very easily.

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1 lb dry Great Northern beans, soaked Garnishes and sides:

overnight in water, drained * grated Monterey Jack cheese
6 to 6.5 cups chicken broth sour cream
1 tsp chicken soup base Fritos
6 to 8 cloves garlic, minced tortilla chips
2 medium onions, chopped (divided) salsa
1 Tbs olive oil pico de gallo
8 oz canned chopped green chilies guacamole
2 tsp ground cumin chopped purple onion
1 1/2 tsp dried oregano (optional-I don't use it, chopped parsley and/or cilantro
usually)
chopped green onions
1/4 tsp cayenne
chopped olives
4 cups diced raw chicken (about 2 lbs)
chopped tomatoes
1 cup grated Monterey Jack cheese
chopped jalapeno or other peppers
1 cup sour cream
cornbread, plain and/or Mexican
1 jalapeno or Serrano pepper, chopped
(optional)

Procedure
If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue
to follow recipe.
Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the
quick boil.
Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce
heat and simmer until beans are very tender, but not breaking up or mushy, usually about 2 hours, but check
them along the way. Add additional broth , if necessary.
In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just
sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may
refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should
be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check
seasoning, add jalapeno or Serrano to level of desired hotness.
JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm
in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler.
Otherwise, it could stick a bit to a regular pot.
Put out the garnishes and enjoy the meal!
Source: Gris Gris

White Bean Chicken Chili 2

Recipe may need a little salt depending on what kind of broth you use- I used no salt stock, so it needed a lot of
salt added.

2 Tbs Olive oil 2 cans Great Northern White Beans (Cannellini

1 onion, chopped Beans)
1/2 to 3/4 cup chopped celery 1 can Rotel tomatoes
1 bell pepper 2 heaping Tbsp chili powder
1.5 to 2lbs chicken cut into but size pieces (I 1-2 shakes of cumin
used thighs) 4-5 cups chicken broth

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Procedure
Sauté veggies in oil until tender (season with salt & pepper, optional)
Add chicken and cook together for about 5 minutes
Transfer about a cup of beans to a bowl and mash
Add remainder of beans and Rotel to pot.
Add broth and seasonings
Bring soup to boil, then cover and reduce heat to medium low and cook for an hour.
Serve with shredded cheese and/or sour cream and cilantro.
Source: LSUGUMBO

White Cheddar Cheese Soup

1/4 cup Unsalted Butter; 1 tsp ground white pepper
1 cup yellow onion, diced small 1/2 cup dry white wine
1/2 cup celery, diced small 1 1/2 cups chicken broth
1 tsp garlic, minced 1 1/2 cups whole milk
1/4 cup all-purpose flour 1 1/2 cups heavy cream
2 tsp dry mustard 4 cups white Cheddar cheese, grated (about 12
1 1/2 tsp kosher salt oz.)

Procedure
Sauté the onion, celery and garlic in butter.
Once vegetables are soft, stir in remaining ingredients, whisking if necessary.

For the Toast Points —

Bake: 6 slices white bread, crusts removed, cut into triangles *I used French bread slices. Brush with Butter;
Recipe Tips
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points
A little crumbled bacon or chopped pan sautéed sausage/andouille also makes a good garnish.
Source: Gris Gris

Whole Foods Chicken Noodle Soup

6 cups low-sodium chicken broth 1 lb boneless, skinless chicken thighs, cut into
1 large onion, chopped small pieces
3 stalks celery, chopped 1 cup thick ribbon pasta, more if desired
3 large carrots, chopped 1/2 tsp salt Ground black pepper

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Procedure
Bring chicken broth to a boil in a large pot. Reduce heat to a simmer. Stir in onion, celery and carrot and cook
until tender, stirring from time to time, 15 to 20 minutes. Stir in chicken and continue simmering until chicken is
cooked through, 5 to 8 minutes. Stir in pasta and cook until pasta is done, 10 to 12 minutes. Taste and adjust
seasoning with salt and pepper before serving.
Source: bdevill

Zucchini Garden Chowder

Soups, stews, & chowders are probably my favorite dishes to cook since I don't really follow a strict recipe for
most, and I can be creative with the ingredients depending on my mood. They can be as complex or simple as
desired, and can be allowed to simmer all afternoon, but this easy, quick recipe is one of my favorites out of this
category, overall. ... Years ago, when I was very young, and Taste of Home magazine first came out, I began
collecting the issues, then soon after became a subscriber, along with other more technical publications. Having
been taught to cook & bake by my grandmothers & mother, (and dad), many of the recipes in ToH remind me of
the "home cooked" dishes that usually are only learned from family members, and I still enjoy perusing &
preparing others' interpretations of those types of recipes. I still have boxes of those old magazines that I still use,
periodically. I remember first finding & making this particular recipe from an issue of ToH for a large summer
family gathering - the first time I had cooked alone for my extended family - and is still my go-to quick & easy, but
very flavorful, soup/chowder, particularly on busy evenings. I do use my own chicken stock instead of bouillon
granules, but those can be used if stock isn't on hand, or don't have time to make it. I don't consider it a mortal sin
every once in a while. ... I sometimes also add crumbled bacon (makes ERRYTHING better), and it's great
served with baked/smoked ham, as well. Actually, I usually prepare it after Easter to serve with sandwiches made
from the left over ham. It's also really good with Reubens or simple tomato melts.

2 medium zucchini, chopped 3 tsp chicken bouillon granules

1 medium onion, chopped 1 tsp lemon juice
2 Tbs minced fresh parsley 1 can (14-1/2 ounces) diced tomatoes,
1 tsp dried basil undrained
1/3 cup butter, cubed 1 can (12 ounces) evaporated milk
1/3 cup all-purpose flour 1 package (10 ounces) frozen corn
1 tsp salt 1/4 cup grated Parmesan cheese
1/4 tsp pepper 2 cups (8 ounces) shredded cheddar cheese
3 cups water pinch sugar, optional
Additional minced fresh parsley, optional

Procedure
In a Dutch oven, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour,
salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2
minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is
tender.
Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
Source: Arkla Missy

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Sweets & Desserts

Apple Cake
3 cups cake floor 3 eggs
1 tsp baking soda 2 tsp vanilla
1 tsp salt 1 cup chopped pecans
¨ö tsp cinnamon ¨ö cup raisins
¨ö tsp nutmeg 2 cups fine chopped apples (Granny Smith work the
1 ¨ö cups corn oil best, this will be between 1 ¨ö to 3 apples)
2 cups sugar

Procedure
Sift the flour, baking soda, salt, cinnamon, and nutmeg into a bowl
Beat at medium speed the oil, sugar, eggs, and vanilla. Gradually add the sifted mixture being careful not to over
mix. Fold in the apples, nuts, and raisins.
Grease a 10¡± tube pan and pour the cake batter in, this will be a very stiff batter.
Bake in 325¢ª oven for 1 hour and 15 minutes.
Source: Swamp Thing

Apple Crisp
Filling: Topping:
5 Granny Smith apples, peeled, cored, 3/4 cup all-purpose flour
chopped small 1/3 cup brown sugar
1/4 cup finely chopped pecans 1/4 tsp ground cinnamon
3 Tbs all-purpose flour 1/4 tsp salt
1/2 cup brown sugar 6 Tbs chilled butter, cut into pieces
2 Tbs maple syrup 1/4 cup coarsely chopped pecans
1 Tbs lemon juice

Procedure
Preheat oven to 350 degrees F.

For the Filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins or pie pan.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea
size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

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Aunt Fran's Simple and Yummy Lemon Icebox Pie

3 eggs, separated 6 Tbs sugar
1 can condensed milk Graham Cracker Crust
1/2 cup lemon juice

Procedure
Combine egg yolks and condensed milk and beat well. Add lemon juice, mix well. When it thickens, pour in crust
and top with meringue. Bake 400 until brown. Refrigerate.
Source: bossflossjr

Banana Pecan Bread Pudding

6 whole eggs 3 cups heavy cream
3 egg yolks 2 Vanilla beans split. 2TBS of good extract is a
1/4 tsp ground nutmeg respectable substitute.
1 1/2 tsp ground cinnamon Sauce:
2 VERY RIPE bananas(like almost 1 cup 1/2 and 1/2
completely black) 1/4 cup banana liquor
2 Ripe yet firm bananas cut into 1/4" slices 1/4 cup Mount Gay rum
1/4 cup light brown sugar 1 cup powdered sugar
1 cup granulated sugar
12 cups stale French bread or brioche. 3/4" pieces
1 cup roasted pecans coarsely chopped

Procedure
Preheat oven to 350
Butter a 9"x13" baking dish
Add the 3 cups of cream, vanilla beans, nutmeg and cinnamon to a sauce pan. Put on medium heat and bring to
a simmer.
Add eggs and yolks to a large bowl and whisk until fully incorporated and frothy. Add both sugars to the egg
mixture and whisk again.
The cream mixture should be simmering/scalding at this point. Take off heat and remove the vanilla beans. They
have done their job. Let the cream mixture cool for a few minutes.
Temper the egg and sugar mixture with the cream. Let mixture cool. Add the "black bananas" to a blender and the
tempered cream mixture. Puree and strain. Put the bread cubes in a large bowl and add the pecan pieces and the
ripe(firm)banana slices. Pour custard mix on top and combine. Pour into buttered baking dish and let it set at
room temperature for 30 minutes.
Make a water bath with HOT water in a larger pan than the pudding pan. Place pudding pan in larger pan and
bake uncovered for an hour to an hour and 15 minutes. Let cool while the sauce is made.

Sauce:
Put all ingredients in a sauce pan and bring to a boil, careful not to flame or have the 1/2 and 1/2 over boil the pot.
ENJOY!!!!!!!!
The only real shortcuts are using pre-ground nutmeg, cinnamon and vanilla extract. This is truly a great dessert. A
masterpiece if I must say.

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Source: glassman

Banana Pudding Pie

Hang on to your egg yolks-you'll be using them in the Vanilla Cream Filling.

12 oz box vanilla wafers, divided Vanilla Cream Filling:

½ cup butter, melted ¾ cup sugar
2 large bananas, sliced 1/3 cup all-purpose flour
1 recipe Vanilla Cream Filling 2 large eggs
4 egg whites 4 egg yolks
½ cup sugar 2 cups milk
2 tsp vanilla extract

Procedure
Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely
crushed. (Yield should be about 2½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly
press on bottom, up sides, and onto lip of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until
completely cool.
Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling
over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼
inch higher than top edge of crust.)
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff
peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or
until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4
hours.

Vanilla Cream Filling:

Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10
minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick
enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
Recipe Tips
Note: For testing purposes only, we used Nabisco Nilla Wafers.

Blueberry Lemon Crumb Cake

2 cups all purpose flour 1 cup sugar
1 1/2 tsp baking powder 2 eggs
A pinch (1/8 tsp) of Baking Soda 2 cups blueberries – frozen is fine
1/2 tsp salt 2 tsp lemon zest
1 stick unsalted butter, room temperature 1/2 cup plain Greek yogurt

Procedure
This cooks in a loaf pan.

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Preheat the oven to 350 degrees for a shiny pan, or 325 if using a dark pan.
Butter the loaf pan and dust with sugar – this gives a sweet crunchy crust to the finished cake. The lemon flavor in
this cake comes from lemon zest. Use a micro-plane for removing the zest, being very careful to avoid the white
membrane, which will make the cake bitter.
Mix the AP flour, baking powder, baking soda and salt. Add the blueberries and lemon zest and gently mix to coat
the berries. Adding the berries to the dry ingredients will help keep them from settling to the bottom as the cake
cooks. Be careful to not damage the berries as this will turn the cake purple.
Cream the butter and sugar. Add the eggs, one at a time, beating the first egg well before adding the second egg.
Then add the yogurt and mix well.
Add the dry ingredients with a spatula to gently mix. No not fully mix the batter to a smooth consistency (leave the
ingredients about 90% incorporated), which will create the crumb consistency in the baked cake. Be very careful
to avoid crushing the blueberries, unless you want a purple cake.
Transfer the batter into the loaf pan and bake for 70 minutes. Check at 60 minutes in case your oven is hotter at
350 degrees. The cake should be nicely browned and “thump hollow” when done. If you check your cake with a
toothpick inserted into the cake, it should come out clean when the cake is done.
Cool the cake on a rack for 10-15 minutes. Slide a knife around the pan to loosen the cake before turning it out
onto a plate.
Adding a little butter over a warm slice of this cake is nice.
Source: MeridianDog

Bonnie’s Brownies
This is a moist, dense and Oh so chocolaty favorite recipe that came into being one snowy winter night in 1983
when my wife and her best friend (Bonnie) found themselves with two snack hungry husbands, five kids and a
nearly empty pantry in the northern Arkansas town that was our home back then. I bet we have made Bonnie's
Brownies 200 times in the last 35 years.

1/2 rounded cup Cocoa 2 sticks of butter (melted)

2 Tbs Karo Syrup 2 tsp good Vanilla
2 cups Sugar 1/2 tsp salt
1 1/2 cups AP Flour 1 cup chopped pecans or walnuts
4 eggs

Procedure
Preheat oven to 325 and coat (Pam or butter) a 9 X 13 pan. Hand mix all ingredients in a suitably sized mixing
bowl. Add batter to pan and smooth out - the batter is very dense/thick and only about 3/4 inch thick in the pan - a
perfect thickness for a brownie.
The brownies cook on center shelf of the oven at 325 for 30 minutes. If you use a dark or glass pan, lower the
oven temp 25 degrees.
They are finished when a tooth pick stuck into the brownie comes out clean.
Cool on a rack for five minutes before cutting and serving.
Nice with a cup of coffee smoothed out with Bailey’s Irish Cream.
Source: MeridianDog

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Brunch Cake
1 cup butter, softened 1/4 cup milk
1 1/2 cups sugar 1 Tbs baking powder
3 1/2 cups flour, sifted 1 tsp baking soda
2 large ripe bananas, mashed 1 tsp salt
1/2 cup Kahlua 3/4 cup coconut, flaked
4 large eggs 3/4 cup walnuts, chopped

Procedure
Grease 10" tube pan, and preheat oven to 350.
Cream butter and sugar, beat in flour 1/2 cup at a time, and remaining ingredients except coconut and walnuts.
Beat on low till well blended, then 2 min. on med., scraping the sides of the bowl. Stir in walnuts and coconut and
pour into pan. Bake 45-50 min. till brown. Remove from oven and let stand 10 min. then invert on rack and dust
with confectionery sugar.

Chocolate Pie from Black Eyed Pea Restaurant

2 cups all purpose flour 4 egg whites
1 1/2 cup semisweet chocolate chips 3 Tbs baking powder
1 1/2 cup chopped pecans 1 1/2 Tbs unsweetened cocoa powder
1/2 cup light corn syrup 1 pinch salt
1/4 cup granulated sugar 1 (9-inch size) unbaked pie shell
1/4 cup brown sugar

Procedure
Preheat the oven to 350 F. Mix all the ingredients well, in a large bowl. Pour into pie shell. Bake for 35 to 40
minutes. Serve pie warm from the oven with whipped cream or ice cream. This is the recipe for the chocolate pie
that is served at Black-Eyed Pea restaurants.
Servings: 8
Source: CD Kitchen

Chocolate Sheet Cake

Cake 2 eggs lightly beaten
2 cups all purpose flour 1 tsp vanilla extract
2 cups sugar Chocolate Pecan Icing
1/4 tsp salt 1 stick butter
1 stick butter 6 Tbs milk
1/2 cup shortening or 1 stick unsalted butter 1/4 cup baking cocoa
1/4 cup baking cocoa 1 package confectioners' sugar, sifted
1 cup water 1 cup chopped pecans
1/2 cup buttermilk 1 tsp vanilla extract
1 tsp baking soda

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1 tsp cinnamon (optional)

Procedure
To prepare the cake: Sift the flour, sugar and salt in a medium bowl, set aside. Place the butter, shortening,
baking cocoa and water in a saucepan. Bring to a rapid boil, stirring constantly. Pour over the flour mixture and
stir well by hand. Add the buttermilk, baking soda, cinnamon, eggs and vanilla in the order listed, mixing well after
each addition. Pour into a greased 11x16 inch baking pan. Bake at 400 degrees for 20 minutes.
To prepare the icing: Combine the butter, milk, and baking cocoa in a saucepan. Bring to a rapid boil, stirring
constantly. Remove from heat and stir in the confectioners' sugar, pecans and vanilla. Spread over the hot cake.
NOTE: Begin the icing about 5 minutes before the cake is finished baking.

Chocolate Toffee Bars

1/2 cup butter or margarine, melted 1 cup semisweet chocolate chips
1 3/4 cup crushed chocolate teddy grahams 1 cup chopped pecans
1 1/4 cup almond brickle chips (found near the choc. 1/2 chipped walnuts
chips) 14 oz can sweetened condensed milk
6 English toffee candy bars (like Heath),
crushed

Procedure
Line a 13 x 9 baking pan with aluminum foil allowing the foil to extend over the ends of the pan. Spray with Pam
or use the new Reynolds non stick foil. Pour melted butter into pan. Sprinkle crushed choc. teddy grahams in
bottom of the pan, press firmly and bake at 325 for 5 minutes.
Layer almond brickle chips and next 4 ingredients over crust in pan. Press layers down firmly. Pour condensed
milk evenly over top. Bake at 325 for 30 minutes or until edges are lightly browned. Cool completely in pan. Lift
foil out of pan. Cut cookie into bars. Makes about 2 dozen depending on the size you wish them to be. Very rich.
Source: Gris Gris

Citrus Pound Cake

400 g (3 cups) AP flour Zest of one orange
1 1/2 sticks unsalted Butter at room temperature 1/4 tsp of Orange Oil
1 1/2 sticks Margarine at room temperature 1/4 tsp Lime Oil
(margarine is used to produce a crispy 1/4 tsp Lemon Oil
crust on the finished cake) 1 Tbs Triple Sec
3 cups sugar 3/4 cup Sprite
5 eggs at room temperature
1 Tbs Vanilla

Procedure
Cream the butter, margarine and sugar - the fats need to be at room temperature. Scrape down walls of the
mixing bowl after creaming. Add 3 cups of sugar to the fats and mix the sugar with the butter and margarine until
smooth. Be certain to scrape down the walls of the mixing bowl after adding sugar.
Add the 5 eggs, one at a time and mix each egg in to the fat/sugar mixture before adding the next egg. Be certain
to scrape down the walls of the mixing bowl when mixing. Continue mixing at medium speed to incorporate air
into the mixture while adding 400 grams of AP flour (3 cups).

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Remove the zest from one orange (maybe a Tablespoon) and add to flour.
Measure 1 Tablespoon of Triple Sec and 1/4 teaspoon of Orange Oil, 1/4 teaspoon of Lime Oil and 1/4 teaspoon
of Lemon Oil.
By this time the butter, margarine, sugar and egg mixture will have increased significantly in volume. Measure and
add 3/4 cup of Sprite. Add the sprite and flour in small portions to the creamed fat, alternating each until all of the
liquid and solids have been added. Be certain to scrape down the sides of the mixing bowl after adding the dry
ingredients.
Add oils, Triple Sec and vanilla. Mix in well.
Coat the inside of the bunt pan with butter and dust with flour to keep cake from sticking during baking process.
Fill the bunt pan with batter, being careful to distribute it equally around pan. Whack the filled pan bottom sharply
on the counter to make certain the batter conforms to the pan.
Bake on center rack of a preheated 325 degree oven (because this pan is dark). If using a light pan, bake at 350
degrees. Bake until a pick comes out clean. After removing from oven, allow the pan to cool on a rack for 10
minutes, then loosen the edges with a sharp knife and turn the pound cake out on a rack to cool for 30 minutes.
Suggestion: This cake would serve nicely with fresh berries or a sugar glaze.
This cake has a nice, moist crumb, delightful citrus flavor and a wonderful crispy crust (the result of the butter and
margarine blend).

Cook's Country Chocolate Blackout Cake

Test Kitchen Discoveries * While many chocolate recipes rely on regular cocoa powder to produce big chocolate
flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch- processed cocoa
instead, which is less acidic. * We added our cocoa powder to the butter we were already melting for the cake.
This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined
chocolate flavor. * If you wish to use a non-Dutch–processed cocoa to replace alkalized/Dutch processed cocoa,
just add a pinch of baking soda for every 3 tablespoons of non-alkalized cocoa. This will help to balance the
acidity. * To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and
dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety
quality.

Pudding 2 tsp baking powder

1 1/4 cups granulated sugar 1/2 tsp baking soda
1/4 cup cornstarch 1/2 tsp salt
1/2 tsp table salt 3/4 cup Dutch-processed cocoa powder
2 cups half-and-half 1 cup brewed coffee
1 cup whole milk 1 cup buttermilk
6 oz unsweetened chocolate , chopped 1 cup packed light brown sugar
2 tsp vanilla extract 1 cup granulated sugar
Cake 2 large eggs
8 Tbs unsalted butter (1 stick), plus extra for 1 tsp vanilla extract
greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting
pans

Procedure
For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium
heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir
in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until
cold, at least 4 hours or up to 1 day.

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For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch
cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat,
whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour
mixture.
Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35
minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set
aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top
with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and
sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve.
(Cake can be refrigerated for up to 2 days.)
Source: Stadium Rat

Creole Cake
Cake 1 cup boiling water
2 eggs Coconut Pecan Topping
2 cups sugar 1 stick butter, melted
1/2 cup vegetable oil 1 package brown sugar
2 Tbs baking cocoa 3 oz canned flaked coconut
1/2 cup buttermilk 1 cup pecans, chopped
1 tsp baking soda 5 oz evaporated milk
1/2 tsp vanilla extract 1 tsp vanilla extract
2 cups all purpose flour

Procedure

Cake:
Combine the eggs and sugar in a large bowl and blend until smooth. Add the vegetable oil, baking cocoa,
buttermilk, baking soda, vanilla, flour and boiling water in the order listed, mixing well after each addition. Pour
into a 11x16- inch cake pan. Bake at 350 degrees for 30 to 45 minutes or until the cake tests done.

The Topping:
Mix the butter, brown sugar, coconut, pecans, evaporated milk and vanilla in a bowl. Spread evenly over the hot
cake. Place on the highest oven rack and broil until bubbly.

German Chocolate Ooey-Gooey Cajun Brownies

18.25 oz box German Chocolate cake mix 1 tsp vanilla extract
2 sticks butter, melted & divided 16 oz box confectioners’ sugar
3 large eggs, divided 1 cup sweetened flaked coconut
8 oz cream cheese, softened 1 cup chopped pecans

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Procedure
Pre-heat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, combine cake mix, 1/2 cup melted butter, & 1 egg. Beat at low speed with an electric mixer until
combined. Press evenly into bottom of prepared pan; set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2
eggs & vanilla. Gradually beat in confectioners’ sugar until smooth. Add remaining 1/2 cup melted butter, beating
at low speed until combined. Stir in coconut & pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or
until center is slightly set. Let cool completely before cutting into squares. Enjoy!!
Source: ladytiger118

Gorgonzola Cranberry Torte

8 oz cream cheese 1/2 chopped pecans
8 oz gorgonzola cheese, crumbled 1 Tbs brown sugar
1/4 cup softened butter 1 Tbs water
1/2 cup dried cranberries

Procedure
Mix the first 4 ingredients in mixer until smooth and place in mold lined with plastic wrap.
Chill. Unmold.
Heat the next 3 ingredients in sauce pan for about 5 minutes and pour over molded spread.
(May need to increase the last 3 ingredients or, at least, the sugar and water.)
Serve with mini ginger snaps and sliced apples and /or pears.

Hot Chocolate Pudding

2 cups of milk 3 Tbs cornstarch
3/4 cup of sugar 1/4 tsp salt
3 Tbs baking cocoa 1/2 tsp vanilla extract.

Procedure
Microwave the milk in a 4 cup microwave safe bowl on high for 2or 3 minutes or until hot. Combine the sugar,
baking cocoa, cornstarch and salt in a bowl and mix well. Stir into the hot milk. Microwave on high for 3 to 5
minutes or until smooth and thickened, stirring once or twice. Stir in the vanilla. Spoon into serving dishes and
serve warm.

Kajungee's Oreo Cookie Balls

This is where it’s at

1 large package Oreo cookies, crushed White chocolate for dipping (white almond bark is
1 large bar of Cream Cheese - room temperature OK)

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Procedure
Using your food processor, finely crush the Oreo cookies until they are powder fine.
Thoroughly blend in the softened cream cheese.
Roll this Oreo mixture into small bite size balls.
Microwave the white chocolate - watch closely and don't overdo it, or it will burn.
Dip each ball into the melted white chocolate and place on wax paper to harden.
Refrigerate.
Source: Kajungee

Kentucky Pie (or Kentucky Derby Pie)

1/2 cup butter 3/4 cup chocolate chips
1 cup sugar 3/4 cup pecans or walnuts (I usually go with pecans)
1/2 cup flour 2 Tbs good bourbon
2 eggs, beaten "9 pie shell (recipe of your choosing)
1 tsp vanilla

Procedure
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.

Lemon Curd
This recipe will yield 5 and a half pint jars of curd. This is a curded egg mixture and must be stored in the freezer.
It will keep in the refrigerator for a few days to a week. Use the curd in desert shells, on pound cake with fruit or
as is and as a desert topping.

2 1/2 cups of lemon juice. 2 Sticks of unsalted butter (room temperature)

1 1/2 Tbs lemon zest (zest of 2 lemons) 6 cups of sugar
12 eggs

Procedure
Cream the Butter, add the sugar. The resulting mixture will be crumbly. Add eggs one or two at a time until all 12
are incorporated into the butter/sugar mixture. Add the lemon zest and juice. The mixture will begin to curd.
Transfer mixture to a pan and heat to 170 - 200 (f) with stirring.
At around 170, the mixture will begin to thicken noticeably as the eggs cook.
Continue beating until it sticks to the back of the spoon and leaves a path when you run your finger across the
back of the spoon.
Source: MeridianDog

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Low Fat Ooey Gooey Cake

Bottom Layer: Filling:
1 package yellow cake mix 8 oz reduced fat Neufchatel cream cheese
1/2 cup reduced fat buttermilk 3/4 cup confectioner's sugar
1 egg, lightly beaten 1/4 cup plain low fat (2%) Greek yogurt
1 Tbs canola oil 1 egg, room temperature
1 tsp vanilla extract
1 tsp melted butter

Procedure
Preheat oven to 350 F. Spray a 9 x 9 baking dish with nonstick spray.
Place cake mix in a bowl
Wisk together the buttermilk, egg, & oil in a small bowl until blended. Add the buttermilk mixture to the cake mix,
stirring until just blended. Pat mixture into baking dish.
Beat cream cheese until smooth. Beat in sugar, yogurt, egg, vanilla, & butter. Spread over cake mixture. Bake in
oven 40-50 minutes. You want the center to be a little gooey so not do over bake!
Source: ladytiger118

Nate's Cornbread Waffles

Excellent with red beans or Crawfish Ettouffe

1 1/2 cups corn meal 1/2 cup vegetable or canola oil

1 1/2 cups flour (all purpose) 1 14.75 oz can of cream style corn
2 Tbs sugar 1/2 to 3/4 cup diced onions
1 Tbs baking powder 2 diced jalapeno pepper (you can add
2 tsp cumin slices of jalapeno throughout waffles
1/2 tsp baking soda as you pour mixture into waffle maker)
1 tsp salt 1 1/2 -2 cups large shred Colby and jack cheeses
1/2 cup buttermilk
1 1/2 cups cold water

Procedure
Mix all dry ingredients in a large mixing bowl.
Add the buttermilk, water and oil and mix well with a spatula.
Add the rest of the ingredients until incorporated
Heat waffle maker and when ready spray with baking/cooking spray and add enough mixture to fill waffle maker,
close and bake as recommended by manufacturer.

No Name Dish
Saw this on Down Home with the Neely's on Food Network recently, made it last night, and decided it was a
keeper. Easy to make too. I didn't have any ramekins, so I baked it in a pie pan. I recommend eating it warm with
vanilla ice cream.

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Filling: Topping:
5 Granny Smith apples, peeled, cored, 3/4 cup all-purpose flour
chopped small 1/3 cup brown sugar
1/4 cup finely chopped pecans 1/4 tsp ground cinnamon
3 Tbs all-purpose flour 1/4 tsp salt
1/2 cup brown sugar 6 Tbs chilled butter, cut into pieces
2 Tbs maple syrup 1/4 cup coarsely chopped pecans
1 Tbs lemon juice

Procedure
Preheat oven to 350 degrees F.

For the Filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea
size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Source: ladytiger118

Peanut Butter Balls

2 cups peanut butter 1 stick butter, softened/room temperature
3 1/2 cups Rice Krispies cereal 1 large bag semi sweet chocolate chips, melted
1 box powdered sugar

Procedure
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!
Source: ladytiger118

Piccadilly's Carrot Soufflé

Piccadilly's carrot soufflé is one of the most often requested recipes, so here it is from The Advocate Online.
Enjoy your holidays.

3 1/2 lbs peeled carrots 1/4 cup flour

1 1/2 lbs sugar 6 eggs
1 Tbs baking powder 1/2 lb Margarine
1 Tbs Vanilla Powdered sugar

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Procedure
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the soufflé will rise.
Bake in 350-degree oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Servings: 10
Source: Michael D. D'Amico, Piccadilly Technical Services

Plantation Cookbook Yeast Beignets

Café au lait is equal parts hot coffee and chicory with scalded milk

1 package yeast 1 cup canned evaporated milk, room temperature

1/2 cup lukewarm water 3 cups four, sifted
1 egg beaten, room temperature Vegetable oil
1/4 cup sugar Powdered sugar
1 tsp salt

Procedure
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.
Source: Stadium Rat

Sweet Potato Pie

This fall and winter pie is very easy to make. I have no idea how you could go into Thanksgiving Dinner without
this on the sideboard.

2 large Sweet Potatoes (or three) - about two or Optional: 1 teaspoon Vanilla. I hardly ever use it
2 1/2 cups. because I like mine to taste the old fashioned
2 large eggs (Granny did it) way and Granny was too poor to be
2 tsp Cinnamon able to buy vanilla.
1/2 cup sugar a Pie crust - using a frozen crust is fine. One of the
frozen ones that come in a foil pan is fine.
1/2 stick butter
1/8 tsp (maybe less) ground nutmeg

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1/8 tsp (maybe less) ground cloves (not shown)

Procedure
I bake my potatoes at 400 F on a sheet to catch any sap that cooks out and keeps drips from messing up the
oven. Cook them for about an hour.
Peel them and add everything (potatoes, butter, eggs, sugar, cinnamon, nutmeg and cloves) to a mixing bowl and
mix until all of the spices are uniformly incorporated and the eggs fluff a little.
Then add the mixture to an uncooked crust in whatever pie pan you are using. I try to leave the surface
unflattened because my mom and granny didn't flatten it and that means it makes a difference.
Cook in a 350 F degree preheated oven for about 40 - 45 minutes until a toothpick stuck into the filling comes out
clean.
I like mine chilled, so after it cools, I'll cover it with plastic wrap and refrigerate it. If you want it hot, or warm, that is
fine.
In the fridge, it will keep just fine for a week. There is no way it lasts that long at my house.
A few words about spices. Bake a sweet potato and add cinnamon and sugar. If the amount you add tastes good
to you, then extrapolate how much will be needed for two or three large potatoes and use that much in your pie.
I don't use vanilla, but you can add a teaspoon of you like. You can use brown sugar if you like. You can leave out
the cloves and nutmeg if you like. You can substitute Splenda sweetener and egg beaters if you like.
This is a very easy pie to make. When we sit down for Thanksgiving, there will be two or three of these on the
sideboard. They will not survive the weekend.
This is a great fall pie.
Source: MeridianDog

White Chocolate Bread Pudding

1 Large Loaf of Day Old French bread (cut open 1 cup Sugar
and leave out in the Air. Bread should be stiff. 1 tsp Vanilla Extract
1 lb White Chocolate Chips for sauce & an 1/2 tsp Cinnamon
additional 1/4 to 1/2 cup of white chocolate
Rum Sauce:
chips to spread throughout bread
1/2 cup Butter
4 Whole Eggs
1 cup sugar
6 Egg Yolks
1 tsp vanilla
4 cups Heavy Whipping Cream
1 egg
1 cup Milk
1-2 Tbsp “Golden” Rum

Procedure
Slice/Tear French Bread into 1/2 inch thick “croutons.” In large mixing bowl, combine Eggs and Egg Yolks and
whisk together. In a large saucepan (or double boiler), combine whipping cream, milk, vanilla, cinnamon, sugar
and bring to a low-medium simmer. Slowly stir in 1 pound of white chocolate chips. Stir into mixture until
chocolate is completely melted and dissolved. Remove pot from heat and stir in egg mixture. Make sure to whisk
it quickly into the mixture to prevent the eggs from scrambling.
In a 9” x 13” baking dish, place bread slices in several layers and add remaining 1/4 to 1/2 cup white chocolate
chips evenly throughout the bread (amount varies by taste). Pour 1/2 of the cream mixture over the entire dish,
allowing it time (about a minute) to soak. Using your fingertips, gently press the mixture into the bread, spreading
it well throughout. Add remaining mixture and repeat. Once finished, cover with foil, refrigerate, and allow to soak
overnight (about 6-8 hours).
Preheat oven to 300 degrees. Bake covered for 1 hour, remove foil, then bake an additional 45 minutes until
golden brown.

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Rum Sauce:
Cream butter and sugar (mix thoroughly in bowl with a whisk). Add vanilla & egg. Then add rum. Stir over low-
medium heat for 5-10 minutes until cooked throughout. Serve warm
Enjoy!

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Vegetables and Sides

Asian Brussels Sprouts

2 lbs Brussels sprouts, halved 1.5 tsp crushed dried red pepper
4 Tbs olive oil 1/2 head garlic
Juice & zest of 2 lemons Sweet Chili Vinegar:
Kosher salt 1 cup sugar
6 basil leaves, torn 1 cup white vinegar
1/2 chili pepper, chopped (we use jalapeno) 1/2 tsp black pepper
Cilantro or Mint 1 1/2 tsp crushed dried red pepper
1 cup sugar 1/2 head garlic
1 cup white vinegar
1/2 tsp black pepper

Procedure
Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375
degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice
and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.

Sweet Chili Vinegar:

Cook over low heat until sugar dissolves, about 5 min.
Source: Gris Gris

Baked Kibble 1
Top and Bottom Layers: packet of pine nuts, lightly toasted
1 1/2 cups fine bulgur wheat 1 tsp
salt
1.3 lbs ground beef/lamb mix 1/2 tsp
allspice
1 1/2 cups roughly chopped yellow onions 1/2 tsp
ground pepper
3 tsp ground cumin 1/4 tsp
ground cinnamon
2 1/2 tsp salt cayenne
1 1/2 tsp ground black pepper Yogurt-Garlic Sauce:
cayenne 1 cup strained plain yogurt
allspice 1 Tbs extra virgin olive oil
ground coriander Few shakes of granulated garlic
ground cloves 1 tsp minced fresh mint leaves
Stuffing: lemon juice
.7 lb ground beef/lamb 1/4 tsp salt
1 cup finely chopped yellow onions black pepper
green onions

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Procedure
Stuffing: In a large skillet, cook the sauté the onions in olive oil (with S&P) until well cooked. Put cooked onions in
a bowl. Sauté meat, stirring, over medium-high heat until browned, about 4 minutes. Add the spices and onions,
and cook until tender, about 4 minutes. Add green onions at the end. Remove from the heat and add the pine
nuts.
Outer Layers: Place the bulgur in a bowl and cover with water. Let sit for 30 minutes then drain in a strainer,
pressing to extract the excess water.
Use food processor to blend onion, seasonings, and bulgur, about 30 seconds. Add meat and spices and process
until smooth and pliable enough to work like a dough, adding a little ice water if needed.. Scrape down as needed.
(May do better in two batches.)
Assemble: Butter 13 x 9 baking dish. Press half of outer layer mixture onto the bottom. Add stuffing and spread
evenly. Top with other half of outer layer mix. Brush with olive oil. Score top layer in a diamond pattern.
Cook: Preheat oven to 400. Cook for about 35 minutes. Hit broiler for 5 minutes or so to brown it up. Let cool for
about 15 minutes. Slice along score marks and serve.
Yogurt-Garlic Sauce:
Whisk the yogurt until smooth. Add the remaining ingredients and whisk to combine.
Source: Twenty 49

Baked Kibbe: 2
1 cup fine-grain bulgur Salt and pepper
1 lb lamb shoulder, ground fine (or substitute 3 Tbs olive oil, plus more for oiling the pan
ground beef) 2 cups sliced onions, 1/4-inch thick
1/4 cup grated onion 1/2 cup pine nuts, lightly toasted
1 tsp cumin seeds, toasted and ground, or 1 Greek-style yogurt, for serving.
teaspoon ground cumin
pinch cayenne pepper

Procedure
Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons
salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in
about 1/2 cup ice water. The mixture should be smooth and soft.
Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until
they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the
lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10
minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb
mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of
the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a
sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture.
Serve warm, at room temperature or cool, with a dollop of yogurt.
Source: Rohan2Reed

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Baked Macaroni and Cheese

Will Guarantee This One...Easy as Shit!

1 lb Elbow Macaroni, Cooked 2 Eggs

1 lb Grated Cheddar Cheese Tony's
12 oz Evaporated Milk

Procedure
In a deep casserole dish alternate layers of cheese and macaroni starting and ending in cheese. Mix eggs and
evaporated milk with Tony C's, pour on top. Bake 350 degrees for 45 minutes. Enjoy, simple and delicious!
Source: ChrisBurky

Balsamic Glazed Tomatoes

This might be heresy as I love all the classic South Louisiana side and other traditional Thanksgiving side dishes.
We always have mirliton casserole, my world's best mashed potatoes, spinach Madeline, oyster dressing and a
cornbread dressing. The entire meal is missing something acidic and palate cleansing. Here is my offering. This
serves 4 and easily converts as a multiple.

2 cups cherry tomatoes, halved. (I use the San 3 Tbs extra virgin olive oil
Marzano ones I can get at Langenstein's. 2 Tbs fresh basil, chiffonade
Others work just fine.) 1 tsp sea or kosher salt
1 cup minced sweet onion. Vidalia, Spanish 1/2 tsp fresh ground black pepper
whatever
2 Tbs minced garlic
3 Tbs balsamic vinegar

Procedure
Put a sauté pan on medium low heat for about 2 minutes, add the olive oil. Let sit about a minute. Add minced
onions. Let cook for about 5 minutes, you want no color at all. Add garlic and stir. Cook for about a minute and a
half.
Add halved tomatoes, cut side down in one layer. Do not touch let them do their thing for about 12-15 minutes.
They will release some juice to start the sauce. Add salt and pepper and stir to combine. Take off the heat and
add basil and balsamic vinegar. Stir again, serve immediately.
Servings: 4
Recipe Tips
Should be the last thing cooked.
Source: glassman

bossflossjr's Dirty Rice

1 or 2 lb of Ground Beef (and sometimes 1 1/2 Stick Butter
and 1 of Andouille, casing removed) 1 package Whole Mushrooms
1/2 lb of Smoked Tasso Tony's
1 Bunch Green Onions Garlic Salt

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1 Large White Onion Onion Powder

2 Stalks Celery Cayenne Pepper
1/4 bunch Parsley 64 oz Chicken Stock
2 cloves of Garlic 4 cups Zatarains Rice

Procedure
Sautee finely chopped garlic in butter....add finely chopped veggies.....sweat til limp.
In a skillet....brown ground beef seasoned with Tony’s.......drain and set aside. (I sometimes take Andouille out of
the casing...and brown with the ground beef if added).
Chop Tasso into very fine pieces and add to veggies. Once well limp...add chicken stock, and season
accordingly. (I use Garlic Powder, Onion Powder, and Cayenne) Simmer on a low boil for a little while...allow
everything to merge.....then add diced mushrooms.....simmer for another 5-10 minutes for mushrooms to
shrink......add ground beef/andouille. Simmer until you are ready for rice to go in.
Add rice, cover, and reduce heat - 20-25 minutes.
Source: bossflossjr

Cauliflower Purée
Damn good side!

1 head cauliflower , broken into florets 1 tsp fresh thyme

2 cloves garlic 2 tsp fresh Italian parsley
1.5 cups chicken stock Salt and pepper to taste
2 Tbs butter (3 if you want)

Procedure
In a 4 quart boiler, add the stock and garlic over high heat. Place a steamer rack in, and when up to temp, put the
cauliflower in to steam. Cut the fire to medium. When fork tender, around ten minutes, remove the cauliflower to a
food processor, adding the thyme and garlic from the steaming liquid.
Add the butter and 1/3 cup of the steaming liquid. Pulse until smooth. Salt and pepper to taste , add the parsley
and pulse again, adding more liquid if needed.
Source: OTIS2

Cauliflower with Crème Sauce:

1 Whole Cauliflower de-leafed and de-stemmed 2 cups half and half
Crème Sauce: salt and pepper -- to taste
1/4 cup real butter garlic powder -- to taste
1/4 cup flour

Procedure
Boil cauliflower in seasoned water until tender.
Place in serving bowl and drain off excess water.

Sauce

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Melt the butter in a saucepan over low heat. Stir in the flour, and cook, stirring, for 3 to 4 minutes; do not brown.
Stir warmed cream into the flour mixture, whisking until smooth.
Season with salt, pepper, and garlic.
Pour over the Cauliflower and serve.
Source: Treedawg

Chile Relleno
Procedure
Roast, steam and peel some chiles - I use poblanos; some folks like the smaller, milder anaheim. Buy 2-3 more
than you think you'll need, as a few might not survive the roasting process intact. Make sure you don't overcook
the flesh when you roast them and don't let them steam more than 15 minutes (I usually let them sit for only 10) or
you'll have a very limp chile that will be difficult to stuff.
Rinse the peppers with cold water and remove the outer skin. Slice the flesh lengthwise (or widen an existing
tear) and remove the seed pod. Rinse the inside of the pepper thoroughly to cool it down and stop the cooking
process. Dry the peppers, then stuff them with cheese (M. Jack). If you have any leftover taco meat, you can put
this in the pepper as well. Use a toothpick to hold the stuffed pepper together.
Rule of thumb for the batter is two eggs for every three peppers. Separate the eggs and beat the whites with a
hand mixer to stiff peaks. Add equal parts (~1/4 tsp. each for 6 chiles) cumin, mace, garlic powder, salt and
pepper to the yolks and beat this with a mixer until foamy. Fold the yolks into the whites. Use the batter right away
(don't make ahead of time) as moisture will leech out of it over a short time.
Heat a small amount of oil (~ 1/8 inch) in a cast iron skillet on a medium-high heat. Dust the stuffed chiles in flour
and - when the oil is hot - dip them in the batter and fry them up. Use a spatula to "shoosh" the hot oil over the
tops of the chiles as they cook and flip them over when they've browned. Drain on paper towels, remind your
family and friends that there's a toothpick in there and serve.
Source: lsutiger_08

Collard or Mustard Greens:

3 to 5 bunches Greens (1 full grocery bag) 1 Tbs Chopped Garlic
Ham Bone, Scraps or Hock 1 cup White Wine
2 Onions 2 Tbs Soy Sauce
2 stalks Celery Hot Sauce to taste
1 Small Bag Carrots

Procedure
Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for
a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover
and simmer slow for 3 hours.
Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and
drain. Re-cover with water in sink. Using a Paring Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3
inch pieces and place in large bowl. This will take some time, grab a beer and be patient.
Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours.
Taste and add seasoning as you like if needed.
Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.

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Recipe Tips
A few diced Turnip roots can be added when you start the Greens to cooking as well.........
Source: TreeDawg

Corn Maque Choux

This is very similar to Prejean's recipe, so not taking credit. However, some of the ingredients and portions I have
changed to our liking. I expect to hear flack about the sweet frozen corn, but it's easy and the final product is
delicious.

1 cup diced cooked boudin or andouille sausage 1 Roma tomato diced

1 stick butter 1 Tbs sugar
1/2 cup minced white onion 1 tsp salt
1/2 cup diced bell pepper 2 Tbs Old Bay seasoning
2 Tbs fresh minced garlic 1/2 tsp black pepper
20 oz sweet frozen corn 1/3 cup Worcestershire sauce
1 large jalapeno minced 1/2 cup whipping cream

Procedure
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; sauté until onions are clear. Stir
often.
Add whole-kernel corn, and stir well. Cook corn until tender.
Add jalapeno, tomato, sugar, salt, pepper, Old Bay and Worcestershire; and stir and simmer for 2 minutes.
Add whipping cream; stir and simmer for 2 additional minutes.
Boil it down until it looks about like this. The cream will eventually thicken so don't worry about it being too soupy if
you stop here.
Remove it from the heat and pour about 20-25% of the mixture into a blender and puree.
Add back into the pot and stir, the corn should still be pretty hot at this point. Add in the cooked boudin/sausage
and stir all together. Place into Tupperware container overnight to let flavors fully absorb into corn.
Source: HoustonGumbeauxGuy

Corn Pudding
1 can whole kernel corn 1 (8 oz.) pkg. sour cream
1 can cream corn, drained 1 box Jiffy corn bread mix
1 stick butter

Procedure
Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all
together. Bake 45 minutes at 350 degrees.

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Corn Soufflé
2 cups fresh corn kernels 4 Tbs finely chopped onion, optional
2 eggs 4 Tbs finely chopped green or red bell pepper,
2 Tbs melted butter optional
2 cups milk, scaled 1 tsp salt
1/8 tsp pepper

Procedure
Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion and seasonings. Pour into greased
1 ½ quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife
should come out clean when inserted in center. Corn pudding recipe serves 6.

Cornbread Dressing with Giblet Gravy

This is an email I wrote for a relative last night. Sorta guessed at some of it since I don't use a recipe, but I think it
will work well if you want to try it: "Here's a basic write up of what I do. I really don't have a recipe...more of a
method, but you'll find that this works well.

Cornbread (recipe below) 4 Tbs fresh parsley, minced

Turkey gravy (recipe below) 1/2 sleeve of saltine crackers, crushed
1 medium/large onion, diced 4 large eggs, beaten
2 stalks celery, diced 2 eggs, boiled and peeled, then diced
1/2 bell pepper, diced 1 tsp each, dried thyme, oregano, and basil
2 cloves garlic, minced(or use 1/4 t garlic powder) salt, black and red pepper to taste, or Tony
2 green onions, diced Chachere's
turkey giblets

Procedure

Cornbread:
I usually make it a day ahead. Mix 3 cups self rising corn meal, 3 eggs, 3 T sugar, 9 T oil together in mixing bowl
.Add milk or buttermilk until the batter pours off a spoon easily. Pour into a greased, pre heated iron skillet and
bake at 425 for about 20 minutes, until the top is slightly golden. Pour out onto a plate and cool. Once cooled,
crumble it well with your fingers.

Dressing:
Put the giblets(neck, gizzard, and liver) in a boiler with 2 T of oil. Brown them well. Then cover with several (4
maybe) quarts of water, bring to a boil and then reduce to a simmer for at least an hour or more. I will use this
time to boil the 2 eggs a need later for the gravy. Boil and cool them, then peel them and dice. Set aside.
Take the diced vegetables and sauté them in a few T of oil(2 or 3) until the onions are clear. Pour this into the
cornbread crumbs. Add the crushed crackers, thyme, basil, oregano, green onions and parsley. Add stock until
the mixture is just a little more loose than cornbread batter. Save 3 cups of stock for the gravy. Now, season to
taste with salt and pepper, black and red. You can cheat by using Tony Chachere's, and I usually do...when it
taste salty enough to you, it should be right. Then, add the 4 beaten eggs and mix well. At this time, reserve 1 cup
of the mixture to use in your gravy. Pour the rest in a baking dish and pop in a preheated 400 degree oven. Bake
45 minutes, more or less, until it's golden brown on top and set well. Try not to overcook and dry it out. Cover with
foil when it's done if you aren't ready to serve.

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Gravy:
Take the meat off the neck and dice it fine with the gizzard and liver. Add the stock , meat, diced boiled eggs , and
the cup of dressing mix together and heat to a simmer. Taste for salt and pepper and reseason to your taste.
That's it. Ya'll have a great holiday."
Source: OTIS2

Crabmeat and Artichoke

6 large fresh artichokes (more if they aren’t ½ cup bread crumbs
too large) ½ cup finely grated Swiss cheese (I don’t add this)
6 Tbs butter Homemade hollandaise sauce:
2/3 cup thinly sliced green onions 3 egg yolks
2 bay leaves 2 Tbs lemon juice
pinch thyme (I use more of this and more of the ¼ tsp salt
cayenne)
pinch of cayenne
pinch cayenne
1 stick butter
½ tsp salt
¼ cup white wine
1 lb lump crabmeat (I use jumbo lump)
1 egg, beaten

Procedure
Steam the artichokes until tender and drain. Clean the bottoms of leaves and “hair”. Use the leaves for garnish or
add some of the meat from the leaves to the recipe, if you like.
Preheat the oven to 350.
Melt 6 T of butter in skillet and sauté the green onions, thyme, bay leaves and cayenne over medium high heat for
about 3 minutes. Add salt, wine and crabmeat and carefully stir until crabmeat is heated. Remove from heat and
add the egg and bread crumbs.
Load each artichoke bottom with about ½ c of the crabmeat mixture, sort of forming it onto the bottom. Sprinkle
with a heaping T of Swiss cheese. Bake for 15 minutes.

Hollandaise
Place the egg yolks, lemon juice, salt and cayenne in a blender and blend for a few seconds on medium speed.
Heat the stick of butter to a boil, but do not brown. Add it to the blender in a slow steady steam with the blender
on high. Do not over blend. Stop when thickened.
Top each artichoke bottom with 2 heaping tablespoons of the sauce just before serving.
Servings: 6

Crash Hot Potatoes

New Potatoes Black Pepper
Olive Oil Rosemary (or any other herb)
Kosher Salt

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Procedure
Bring pot of water and salt to boil (be liberal with the salt)
Add as many potatoes as you want and cook until fork tender
Next, generously drizzle olive oil on a large sheet pan. (keeps the potatoes from sticking)
When potatoes are tender, place them on sheet pan with plenty of room for them to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then, rotate the
masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you
want it almost to resemble a cookie. (you can use a glass in lieu of a potato masher)
Repeat until all are mashed.
Next, brush the tops GENEROUSLY with olive oil.
Season well with kosher salt, black pepper, and rosemary (or chives, etc.)
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

Creamed Kale
This is a family favorite. Its versatile and simple. You can add oysters and pernod and take it one direction or
poached eggs and go in another direction.

Greens of choice - I use 3 bunches Kale, but 4 cloves large garlic, minced
whatever you want you can use 1 quart heavy cream
1 stick (4 ounces) unsalted butter pinch freshly grated nutmeg
6 large shallots, minced Kosher salt and freshly ground pepper

Procedure
Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to
the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook
until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining
greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.
In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened,
about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add
the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt
and pepper and serve.
Source: Rushing's Southern Comfort via BlackenedOut

Creole Black-eyed Peas

Good for New Years Day Over Rice

2 lbs dried peas 1 cup or more of rough diced tomatoes

1 large onion, fine chopped 1 bunch green onions, minced
1/2 bell pepper, fine chopped 2 Tbs minced parsley
2 stalks celery, fine chopped 1 lb good smoked link sausage, sliced
3 cloves garlic, minced 1 or 2 smoked ham hocks
1 bay leaf 1/4 to 1/3 cup oil
1/2 Tbs each of dried thyme, oregano and basil 10 cups water if the peas were presoaked,
1 larger minced jalapeño pepper 12 if you didn't presoak

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1 tsp each black and red pepper

1 Tbs salt

Procedure
Heat the oil and brown the sausage well. Remove and add the Trinity and sauté on med heat until the onions are
a little brown. Add the garlic and all dry seasonings and herbs , as well as the ham hocks. Go another 2 or 3
minutes, scraping the pot. Add the water and peas and bring to a boil, then cut to a simmer. After 45 minutes, add
the sausage and half of the tomatoes. After another 30 minutes, add the remainder of the tomatoes.
When the peas are tender (usually @ 1.5 hours of cooking) add the green onions and adjust all seasonings to
taste. Add the parsley before serving over rice.
Source: OTIS2

Creole Okra
2 Tbs olive oil 2 Tbs minced garlic
1 cup chopped onion 2 Tbs soy sauce
1 cup finely chopped fresh parsley 1 cup dry white wine
1 cup finely chopped green onions 1 lb smoked sausage, sliced 1/4 inch thick
1 cup finely chopped bell pepper 10 cup okra, sliced 1/4 inch thick
2 cup peeled, chopped fresh tomatoes Salt to taste
1 cup tomato sauce Louisiana hot sauce to taste

Procedure
In a large, high-walled skillet or Dutch Oven, heat the olive oil over medium heat, and sauté the onions, parsley,
green onions and bell peppers until the onions are clear.
Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until
it comes to a boil, stirring occasionally.
Stir in the okra, salt, and hot sauce, Reduce the heat to low and simmer covered, stirring occasionally, until the
okra is tender, about 45 minutes.
Source: TreeDawg

Delmonico’s Brussels Sprouts With Almonds And Manchego

1 lb Brussels sprouts, stem end trimmed, halved 1/3 cup chicken stock
length-wise 1 Tbs sherry vinegar
3 Tbs olive oil 1 cup cherry tomatoes, halved, lengthwise
1 tsp kosher salt 2 Tbs unsalted butter
¼ tsp ground black pepper ¼ cup slivered almonds, toasted
4 strips, about 5 ounces, thick cut bacon, ¼ cup or more shaved Manchego cheese
chopped
4 tsp minced shallots
2 tsp minced garlic

Procedure
Preheat oven to 425° F.

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Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.
In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet
from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes,
until slightly browned and tender.
In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and
cook for 1 to 2 minutes, until just fragrant.
Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2
minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.
Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and
the shaved Manchego cheese.
Servings: 4
Source: Gris Gris

Delta Braised Greens

1 lb bacon 1 quart water
3 cups sliced onions 1 can Budweiser beer
8 cloves garlic - mashed 1/4 cup white vinegar
salt, cayenne, black pepper to taste 2 Tbs ribbon cane syrup or molasses
pepper sauce to taste 5 lbs fresh greens (mustard, collard, turnip)

Procedure
In heavy pot, cook bacon. Add onions, salt and pepper and cook down about 5 minutes. Add water, beer ,
vinegar, and molasses - bring to boil. Add greens in bunches, pressing down to cover them in the liquid- continue
to slowly add more greens as they wilt. After all greens are added, reduce to simmer , partially covered, stir
occasionally - simmer slow for about 2 hours. Serve hot with corn bread.
Source: Roman Nose

Donald Link’s Traditional Green Bean Casserole

This is from Donald Link’s Real Cajun, a recent addition to our cookbook collection that we are obsessing over.
This is a two part recipe, but it can be assembled the day before sans fried onions. It is so good that even with a
holiday table full of food there will not be one bite left. Of course the green beans are delicious all on their own if
you like to keep things simple.

Traditional Green Bean Casserole 1/4 tsp ground black pepper

1 recipe Green Beans with Bacon and Green Beans with Bacon and Onion
Onion 4 strips thick-sliced bacon, cut crosswise into
1 cup all-purpose flour 1/2 inch pieces
4 Tbs (1 1/2 stick) butter 1 small onion, thinly sliced
1 small onion, finely chopped 2 garlic cloves, thinly sliced
pinch of grated nutmeg 2 lbs green beans, trimmed and halved, or 2
1/2 cup all-purpose flour pounds fresh shell beans, shelled
1/2 cup heavy cream 4 cups chicken broth or water, plus more as needed
1 1/2 cups grated white or yellow cheddar cheese 1 tsp salt, plus more as needed
Fried Onions Ground black pepper

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3 cups vegetable oil Hot pepper vinegar, as desired

1 large onion, very thinly sliced
2 tsp salt

Procedure

Traditional Green Bean Casserole

Strain the cooking liquid from the beans and reserve (you should have about 2 1/2 cups). Transfer the green bean
mixture to a large mixing bowl.
Heat the oil in a 12-inch cast-iron skillet over medium-high heat. While the oil is heating, season the onion slices
with 1 teaspoon of the salt and pepper. Place the flour in a pie plate. When the oil is very hot (about 350 F), toss
one-fourth of the onions with the flour. Add them to the hot oil (shaking off the excess flour as you go). Fry until
golden, about 4 to 5 minutes, then transfer to a plate lined with paper towels. Repeat with the remaining onions
until all are fried.
Preheat the oven to 350 F.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the chopped onion, remaining salt,
and nutmeg and cook, stirring, until very soft, 6 to 8 minutes. Add the remaining 2 tablespoons butter and stir until
melted. Add the flour and stir until incorporated. Stir in the cream and reserved bean cooking liquid and cook,
stirring, until the sauce is thick enough to fall slowly from a spoon, 5 to 7 minutes. Stir in the cheese, then add the
green beans and toss until combined. Transfer the mixture to a 9 by 13 inch baking dish and bake until the
casserole is hot and bubbly around the edges, about 25 minutes. Top with the fried onions and bake an additional
20 minutes, until the onions become more deeply golden. Remove from the oven and cool slightly before serving.

Green Beans with Bacon and Onion

Heat the bacon in a large pot or Dutch oven over medium high heat until lightly browned but still tender. Add the
onion and sauté until tender, 6 to 8 minutes. Add the garlic and sauté a few more minutes.
Add the green beans and enough broth or water to just cover, bring to a boil, reduce the heat to low, and simmer,
covered, for 25 to 35 minutes (35 to 45 minutes for shell beans), until the beans are very tender and have melted
into the cooking liquid. Season the beans generously with salt, pepper, and hot pepper vinegar.
Source: angela

Dry Beans
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large
Lima, Black-Eye Peas, etc.)

1 lb Dry Beans 1 lb Sausage

1 large Yellow Onion Seasoning Meat
1 small Bell Pepper 2 or 3 Bay Leaves
3 stalks Celery Baking Soda
1/2 bunch Green Onions

Procedure
Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and
stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Colander with "Hot Water".
Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and
Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing

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or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham
scraps!!!!!
In a separate Skillet, Sauté' chopped Vegetables in some good ole Bacon Grease, then add to Beans. Put Skillet
aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1
hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans
from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to
taste. Cook until soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!
Source: TreeDawg

Eggplant Casserole
3 large eggplant 1 lb small salad shrimp
1 large yellow onion 1/2 cup picante sauce
1 large green bell pepper 1 cup bread crumbs
1 large red bell pepper 1 block of pepper jack cheese
1 tsp minced garlic 1/2 cup parmesan cheese
1 lb ground beef Parsley
1 lb breakfast sausage

Procedure
Preheat oven to 350 degrees.
Peel and cube eggplant, blanche in boiling water for 5 minutes, set aside.
In a large pan sauté onion, bell peppers, and garlic until tender, add ground beef and sausage and cook until
browned. Add salt and pepper to taste. (Add a pinch of cayenne pepper if you are daring)
Add salad shrimp to meat mixture, reduce heat to low, cover and simmer for 5 minutes until shrimp is pink.
In a large mixing bowl, mix eggplant, meat mixture, bread crumbs, picante sauce and 1/2 of the pepper jack
cheese.
Pour mixture into two casserole dishes and top with remaining cheese. Sprinkle with parsley.
Bake 30 minutes, until cheese is melted and bubbling.
Servings: 16
Source: EPORE

French Fries (double fry method)

1 large Idaho potato Kosher or sea salt
4 cups Canola oil in a proper sized pot

Procedure
Heat the oil to 300 degrees. Slice the potato into 1/4 inch wide fries. Soak in ice water while the oil heats, then
drain well. Fry in uncluttered batches until the fries are translucent. Remove to a wire rack and arrange to cool
without stacking on top of each other.

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Once cool, crank the oil to 380 or a bit higher, drop in the fries in two separate batches and fry until golden and
crisp...about one to two minutes. Drain on the rack and salt to taste. Eat immediately. This will serve two. Great
with a Béarnaise. Also, replace a cup of Canola with a cup of duck fat....money.
Source: OTIS2

Fried Grits
Eat with some Toast and maybe some Bacon or Sausage. Simple and delicious..............

Procedure
Melt some Butter in a Skillet.
Add in Grits and heat until they loosen up.
Crack an Egg or two and blend in.
Salt and Pepper to taste.
Cook until eggs are no longer runny.

Hushpuppies
1 cup self rising cornmeal 1 tsp pepper
1/2 cup self rising flour 1 tsp garlic
1/2 cup finely chopped green onion 1 Tbs sugar, optional
1 or 2 chopped jalapeno peppers 1 cup buttermilk
2 tsp salt 1 large egg, beaten

Procedure
Combine beaten egg and buttermilk. Add to dry ingredients and mix thoroughly. Drop spoonful into 350 degree oil
until golden brown.
Source: lsutiger_08

Jambalaya Grits
1 Tbs olive oil 1 lb crawfish
1 stick of butter 2 Tbs chopped garlic
1.5 cup chopped yellow onions 3 cans Rotel tomatoes
1 cup chopped green bell pepper 7.5 cup half & half
½ cup celery 3 cup old fashion grits
1.5 tsp salt Green onions
1 tsp black pepper ½ lb tasso cut into pieces
1 tsp cayenne 1.5 lb sharp white cheddar cheese – grated
3 package smoked sausage – sliced 2 small package shredded cheddar cheese
1 lb Shrimp 16 oz package cream cheese

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Procedure
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt,
pepper, and cayenne.
Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to
cook, stirring occasionally for 2 minutes.
Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and
stir in the grits.
Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30
seconds.
Serve hot and ENJOY!
Source: pheeyok

Kajungee's Eggplant & Rice Dressing

I make a few different rice dressings. For Thanksgivings always grandma gizzard recipe. But this time of year
its Eggplant rice dressing. I'll make some this weekend.

3/4 lb leaf ground beef 1 cup water or chicken broth

3/4 lb leaf ground pork Salt, freshly ground black pepper and
2 cups chopped onions cayenne to taste
1/2 cup chopped celery pinch thyme
1/2 cup chopped green bell peppers 3 cups cooked long-grain rice
4 medium-size eggplants, peeled and 2 Tbs chopped parsley leaves
chopped

Procedure
Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often,
until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very
tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and
parsley. Mix well and serve warm
Source: Kajungee

Kajungee's Maque Choux

Corn Maque Choux should only be made with fresh, perfectly ripe corn on the cob. The liquid from ripe corn
kernels will be milky, not clear. Older standard varieties of corn which are milkier and creamy work much better
than the new super sweet verities

1 stick Unsalted Butter 2 medium Tomatoes, peeled, seeded & diced

6 ears Fresh Corn 1/2 cup Green Onions, finely sliced
1 cup Bell pepper, finely diced Salt, black pepper and cayenne to taste
2 cloves garlic, minced

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Procedure
Cut the corn off the cob with a very sharp knife. The trick is to cut about half way through the kernels, then go
back and scrape the cobs with the back of your knife to get all of the milk from the cobs saving the milk from the
cob.
Melt the butter and sauté bell pepper and garlic till soft, add the chopped tomato and sauté briefly. Add the corn &
corn milk, and then reduce heat to simmer stirring often for about 15 minutes. The corn should have a creamy
consistency, you may add a little milk if needed. Add the Salt, black pepper and cayenne to taste. Cook for
another 15 minutes, stirring occasionally.
Add the green onions and serve
Recipe Tips
Tasso makes a great addition to this dish as well by adding a nice smoky flavor; sometimes I prefer it just the way
it is.
Source: Kajungee'

Kajungee's Stuffed Mirliton

4 mirlitons, sliced in half lengthwise 3 Tbs parsley, minced
¾ lb shrimp, peeled, deveined, in ½ inch pieces, 2 Tbs olive oil
½ cups onions, diced ½ cup breadcrumbs plus enough to cover top
¼ cup green bell pepper, diced mirlitons
¼ cup celery, diced 2 table sp Parmesan
¼ cup green onions, chopped Salt, black pepper, red pepper to taste

Procedure
Boil the mirlitons in lightly salted water until tender enough to scoop from shells. Drain and cool under tap water to
room temperature. Scoop out pulp, but leave shells intact about 1/3 inch thick. Set aside to drain. Mash the pulp
from the mirliton and set aside. . Preheat oven to 375 degrees. Sauté the onions, bell pepper, celery & garlic in oil
until wilted. Add the mirliton pulp. Cook for 5 minutes, Add salt, pepper and red pepper to taste then add parsley
and green onions. Blend well. Add the shrimp and cook until just pink. Add breadcrumbs and blend well. Fill the
reserved mirliton shells with the shrimp mixture to a raised, rounded shape. Top with remaining breadcrumbs and
Parmesan cheese. Bake mirlitons for 15- 20 minutes or until the tops are nicely browned.
Substitute 1 lb ground meat, crabmeat, or crawfish tails for the shrimp for other variations to this dish.
Also good served without the shells as a casserole dish topped with bread crumbs.
Source: Kajungee

Lake Charles Dirty Rice

This recipe appears at just about every occasion in Cajun Country. Whether it's a holiday, funeral, family reunion,
or potluck dinner, you can bet there will be at least one form of dirty rice or rice dressing. At the Link family
reunion in Robert's Cove, I counted six versions, all different. The essential ingredients are few, but flavor and
texture vary greatly. The main difference between dirty rice and rice dressing is that rice dressing is generally
made with ground beef or pork, whereas dirty rice is made with pork and chicken livers. Many people think they
don't like liver, but when it's balanced with other flavors, the liver taste is not overpowering. I've served this deeply
flavored rice to many people who claim they hate liver, only to have them love it.

2 Tbs canola oil 2 stalks celery, finely chopped

4 oz ground pork 2 cloves garlic, minced

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1/2 cup chicken livers (about 4 ounces), pureed 1 jalapeño pepper, stemmed, seeded, and
1 1/2 tsp salt finely chopped
1/2 tsp ground black pepper 1 Tbs dried oregano
1/2 tsp chili powder 3 cups cooked rice
1 1/2 cups chicken broth 1/2 bunch scallions (white and green parts), chopped
1 small onion, finely chopped 2 Tbs chopped parsley

Procedure
Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring,
until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly:
You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has
evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion,
celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and
beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the
liquid is absorbed and the rice is heated through.
Source: Donald Link's Real Cajun via epicurious

Marlboro Tamale Corn Cakes Recipe

3 ears corn 1/4 tsp salt
1/4 cup heavy cream 1/2 tsp Tabasco sauce
1/2 cup yellow cornmeal 1 egg, beaten
1/3 cup all-purpose flour 2 Tbs melted butter
1/2 tsp baking powder 1 Tbs finely chopped red and/or green chili peppers

Procedure
Shuck corn, reserving outer husks.
Cut corn kernels from cob with sharp knife. Grind or puree corn kernels with cream. Place in a mixing bowl; stir in
cornmeal, flour, baking powder, salt, Tabasco sauce and egg. Beat in melted butter and chili pepper.
Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels. Grease 10-12 wells of
a muffin pan and line with corn husks; fill with corn mixture.
Bake in a 350 oven for 30 minutes.
Serve with Red Pepper Paste or Roasted pepper and Tomato Salsa.

Martini's Brine Basics

This is a basic brine recipe. You can add whatever, peppercorns, bay leaves, oranges, apples etc...I don't
because I don't see any reason to. I want moisture. Nothing else and I get a tremendous amount with this.

1 cup salt (kosher or table or sea-whatever) 1/4 cup soy sauce

1 cup sugar 1 gallon water.

Procedure
For each additional gallon of water double the recipe. One cup of salt will not work in two gallons water. Trust me
here.

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Mix all together and set over heat. I just bring mine to a little heat enough to make sure all dissolves. Some bring
to a boil. No need and takes too much time to cool off. Just warm it up some then when dissolved toss a cup ful of
ice and stir in to bring the temp down some.
Put cleaned chicken in brine and make sure it is completely submerged. If you need put a plate on top of it. I use
a stock pot. Put in icebox.
If it won't fit into refrigerator (like a big turkey) put in a large enough container and put in an ice chest with ice all
around it to keep cold.
For chicken 8-10 or so hours. Even up to 12 or so which I prefer.
For turkey 24 hours
For any pork 10-12 or so hours. Try a pork loin or crown roast like this. Amazing.
Wild poultry (turkeys) same as above and really for wild brine is a MUST.
After the above time remove and discard brine. Run chicken under cold water and rinse several times being
careful to get inside the carcass as well.
Drain well then PAT IT COMPLETELY DRY WITH PAPER TOWELS. I said PAT IT COMPLETELY DRY WITH
PAPER TOWELS. Get it. Good.
Season and cook as you will.
That’s it. Your meat will not taste salty. If you want to leave the soy sauce out you can.
Source: Gris Gris

Maxine's Dressing (Poultry and Oyster)

Cornbread: 2 cups Chopped Dry Onion
2 cups Cornmeal 2 cups Chopped Green Onion
1 cup Flour 2 cups Chopped Bell Pepper
2 Eggs 2 cups Finely Chopped Parsley
2 cups Buttermilk 12 cups Rich Chicken Stock
2 tsp Salt 10 Eggs, Boiled, Chopped
2 Tbs Baking Powder 6 Eggs Raw, Beaten
1/2 tsp Baking Soda 1 cup Gizzards, Boiled and Chopped
½ cup Bacon Drippings 1 cup Livers, Boiled and Chopped
Dressing: 1 tsp Poultry Seasoning Rub
2 Skillets Cornbread 1 tsp Salt
6 to 8 slices White Bread, Crumbled 1 tsp Cracked Pepper
7 oz Box Croutettes

Procedure

Cornbread:
Make 2 Large Iron Skillets of Cornbread:
Melt Bacon Drippings in Cast Iron Skillet, get skillet hot…….Wipe Around Edges…….Mix Other Ingredients &
Pour Into Skillet………….Bake at 425 for 15-20 Minutes, until top is brown and edges are crispy.

Poultry Dressing:
Mash with potato masher and taste for seasoning once mixed...while blending in the chicken.
When boiling hen for stock, used broken ribs of salt, peppercorns, celery w leaves, onions, parsley, garlic, and
bouillon of you choose. Debone chicken and mix well into the dressing mixture if you are making poultry.

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Oyster Dressing:
Divide Recipe above in HALF. Add 4 jars drained Oysters Only. Set aside juice to replace stock from above. We
typically use 1/2 Oyster Juice and 1/2 Rich Chicken Stock...and 10 cups instead of 12. Oyster Dressing doesn’t
absorb the stock like Poultry.
When mixing the seasonings and oysters together, be very gentle... oysters are tender.
Bake at 400 degrees for 1-1.5 hours. When dressing does not run or shake like jelly is it is done. Oyster will take
about 30 minutes longer to bake. Also, you may start at 450 degrees and turn back to 400 after mixture begins to
cook to get crispier edges. Put top on until the dressing begins cooking - about 30 minutes - then take it off.
Source: bossflossjr

Maxine's Oyster Stuffing

Stuff Turkey. do not pack.

1 quart fresh oysters, drained and save juice 1/2 green bell pepper finely chopped
1.5 quart bread crumbs 1/c cup parsley finely chopped
1/2 oleo 2 tsp Salt
1 pint celery finely chopped 1 tsp Sage
1/2 cup onion

Procedure
In large heavy pan, skillet, or Dutch oven - heat oleo. Sautee onion, celery and green pepper. Add drained oysters
and keep on low fire. When oysters are hot, add salt and bread crumbs. Toss together and turn into non-metallic
bowl and mix in parsley and sage. Toss gently.
Source: bossflossjr

Mexican Rice
28 oz can peeled tomatoes (I use Roma) 2 cups long grain white rice
1 medium onion chopped (I use sweet 2 chili peppers seeded and minced
onions) 5 pressed garlic cloves.
2 cups chicken stock juice of 2 limes
1 1/2 tsp kosher salt 1/4 cup cilantro, chopped
1/2 tsp ground cumin
1/3 cup cooking oil

Procedure
Puree tomatoes and onions in food processor then put two cups of the mixture in a saucepan. Add chicken stock,
salt and cumin and bring to a boil
Heat cooking oil over medium heat. When oil sizzles add the rice. Toast the rice until browned (5-8 minutes
depending on the heat) and add chili peppers. Sauté until chili peppers soften and add garlic. Give it another 30
seconds or so and add the boiling stock. Reduce the heat, cover and cook the stock down (about 15 minutes but
may take more) until the stock is gone and the rice is done.
Juice limes and add cilantro. Gently stir this in and the dish is finished.
Source: VABuckeye

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Mom's Zydeco Green Beans

These were frozen green beans from Sam's. They don't last long when I make these here. Lol.....
Now many believe this is just a side dish as green beans but served over fresh hot rice it is absolutely a gourmet
meal. Mmmmmm.......... Thanks mom!!!!!!!!

Procedure
I usually start with cooking down some diced yellow onions, no measurement, but for the most part more is better
than less.
Add andouille and diced tasso, chicken stock (chicken base and water is fine) and bring to a light boil.
Add green beans, salt and pepper (again I simply "eye" it, put a lid one and basically smother until beans are
tender.
Simple and delicious. There are recipes that have celery and bell peppers but I find simply onions, salt and
pepper with good andouille or smoked sausage is just right.
Source: Cajunate

Pear Relish Recipe

12 large pears 5 Tbs flour
4 large bell peppers, do a variety of different 3 Tbs dry mustard seeds
colors 2 Tbs salt
3 large banana peppers 1 Tbs crushed red pepper
1 large onion 1 Tbs turmeric
6 large dill pickles 1/2 Tbs celery seed
*
2 cups sugar

Procedure
Chop up first 5 ingredients. You can cut them up cubed or different sizes, doesn't have to be perfect.
Add all dry ingredients with 1 cup vinegar and heat to medium til it thickens. Once thickens, approx 10-15 minutes
and make sure to stir every few minutes add all the pears, peppers, etc with 2 cups of vinegar and boil for about
20 minutes. Won't seem like enough liquid but juices from pears and stuff will cook out. Stir very good and make
sure to keep the bottom stirred so it won't burn. Place in jars and let sit till they seal. Put in fridge for a couple days
before eating.
Source: windshieldman

Pickled Black Eyed Peas With Jalapeno Mustard

4 cups black eyed peas, cooked 1 medium red bell pepper, julienned
1/2 cup cider vinegar 1/4 cup jalapeno pepper, pickled
1 Tbs salt 1/4 cup Creole mustard
2 Tbs brown sugar 1/4 cup yellow mustard, 1/2 cup clover honey
2 medium red onion, julienned

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Procedure
Place drained cooked peas in bowl. Add vinegar, salt, sugar, onions, and bell pepper. Toss well.
In food processor, combine mustards, honey and jalapenos and puree.
Combine and refrigerate for 1 hour.

Potatoes Au Gratin
3 to 4 medium Russet potatoes, peeled ½ tsp salt
1 cup heavy cream ¼ tsp pepper
½ cup sour cream 1 Tbs butter
1½ Tbs flour 1½ cups grated sharp cheddar cheese
1 Large clove garlic, pressed or T minced 1 tsp parsley

Procedure
Heat oven to 400F.
Cut potatoes into ¼ inch pieces.
Whisk creams, flour, garlic, parsley, salt, and pepper until combined.
Coat inside of baking dish with butter.
Layer potatoes and cream mixture into baking dish.
Cover with foil and bake for 20 minutes.
Uncover and bake for 30 more minutes.
Top with cheese and bake until cheese is melted and beginning to brown.

Quick Corn Maque Choux

2 Tbs butter 1/2 tsp hot pepper sauce (add as desired)
1 cup onion, finely chopped 1 chopped green onion
1/2 cup chopped red bell pepper 2 Tbs Italian parsley (chopped fresh)
2 cups fresh corn kernels (3 medium ears) 1 Tbs basil (chopped fresh)
3/4 cup heavy whipping cream coarse kosher salt
1 tsp thyme (chopped fresh)

Procedure
Melt butter in large skillet over medium-high heat. Add onion and sauté (5 minutes). Add bell pepper and sauté
until it starts to soften (3 min.). Add corn, sauté (2 min.). Add cream, thyme, teaspoon hot pepper sauce. Simmer
until sauce thickens (5 min.). Mix in green onion, parsley, basil. Season to taste w/ salt, pepper (and more hot
pepper sauce if you'd like.)
Source: Rohan2Reed

Quinoa Patties
From Whole Living, May 2011.

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 Vegetables and Sides

2 1/2 cups cooked quinoa, room temperature 1/3 cup freshly grated Parmesan or Gruyere
4 large eggs, beaten cheese
1/2 tsp fine-grain sea salt 3 cloves garlic, finely chopped
1/3 cup finely chopped fresh chives 1 cup whole-grain bread crumbs, plus more if
1 onion, finely chopped needed
1 Tbs extra-virgin olive oil

Procedure
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread
crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more
breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up
to 2 days.
Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until
bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10
minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until
golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
Source: Gris Gris

Rice Dressing
My grandma made the best rice dressing. It was amazing. But she never wrote down a recipe so when she died,
we lost that goodness. My cousin, and other family members tried to recreate it, but to no success. Then, one
day, i started formulating in my head, the different tastes i remember from it. This is what i came up with. I let my
dad try it, and he loves it. He always asks me to make some when we have gatherings, and tells me that it taste
like maw maws dressing.

2 cups chopped chicken liver 1 bell pepper

1/2 lb ground pork 2 cups rice
1/2 lb ground beef (I use lean ground beef) 2 cup beef broth (or vegetable)
2 to 4 slices breakfast sausage (for flavor) 1 cup water
2 white onion

Procedure
Cook breakfast sausage, remove dice sausage
Cook liver, remove when cooked
Cook onions and bell pepper, remove
Cook pork and beef until almost brown
Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender and liquid is evaporated.
Source: BugAC

Roasted Apples on the Half Shell

4 ripe, firm-fleshed apples (Jonagold, Braeburn, ¼ cup golden raisins
or Rome), about 8 ounces each 1 Tbs brandy or rum
1 lemon ¼ tsp ground allspice

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 Vegetables and Sides

Filling 4 tsp unsalted butter

¼ cup apricot jam Heavy cream or vanilla ice cream

Procedure
Using a small melon baller or grapefruit spoon, remove the stem and scoop out the core of each apple, but do not
cut all the way through the bottom. With a vegetable peeler, start at the top of each apple and remove the skin
about halfway down, stopping at the equator.
Cut the lemon in half and rub the cut sides over the exposed apple to prevent it from turning brown.
In a small bowl combine the filling ingredients. Place each apple on a 12-inch square of heavy-duty aluminum foil
and pack each cavity with the filling. Dot each apple with 1 teaspoon of butter. Fold up the sides of the foil to
completely wrap each apple.
Grill the apples over indirect medium heat (350° to 450°F), with the lid closed as much as possible, until tender
when pierced with a knife, 30 to 45 minutes. Remove the apples from the grill and allow to cool in the foil for 5 to
10 minutes. Peel back the foil (or place the apples in individual serving dishes with the reserved juice from the foil
packet) and serve warm with heavy cream or ice cream.
Servings: 4

Sautéed Brussels Sprouts

1 lb Brussels Sprouts Sea salt and fresh pepper to taste
1 medium shallot, minced
3 Tbs unsalted butter
3 Tbs Extra Virgin Olive Oil(probably a few more T.
will be required to finish the dish)

Procedure
Melt the butter and 1 T of olive oil in a good oven proof skillet. Add the shallot and sauté 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 sauté until a bit of cartelization 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.

Scalloped Sweet Potatoes with Apples and Raisins

This is so awesome, even people who say they don't like sweet potato will love it:

1 Tbs unsalted butter 1 1/2 Tbs flour

3 tart apples, cut into small pieces 1/4 tsp cinnamon
2 Tbs brown sugar 1 cup chicken broth, fat free
2 lbs sweet potatoes, also cut into small bite size 1/4 cup chopped pecans
pieces
1/2 cup golden raisins

Procedure
Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
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.

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 Vegetables and Sides

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.
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.
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.
Source: Stadium Rat

Shrimp and Mirliton Dressing

4 mirlitons, halved and seeded 1 lb medium Louisiana or wild American shrimp,
3 Tbs olive oil peeled, deveined, and finely chopped
8 Tbs butter 1/2 cup crabmeat, picked over
1 medium onion, diced 4 cups diced day-old French bread
1 stalk celery, diced 2 cups Basic Chicken Stock
1 green bell pepper, seeded and diced 1/2 tsp Basic Creole Spices
2 cloves garlic, minced 1 or 2 dashes Tabasco
1 sprig fresh thyme Salt
1 sprig fresh rosemary, chopped Freshly ground black pepper
1 sprig fresh sage, chopped

Procedure
Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and
bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are
cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the
onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-
high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the
crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well
combined.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.
Source: LouisianaLady

Southern Comfort French Toast

3/4 cup butter, at room temperature 7 large eggs
1/3 cup sugar 2 cups half and half
3/4 tsp cinnamon, ground 1/4 tsp salt
2/3 cup Southern Comfort 2 Tbs butter
1 30" loaf French bread 2 Tbs vegetable oil

Procedure
Cream 3/4 cup butter with sugar and cinnamon then beat in 1/3 cup of Southern Comfort. Cut bread into 1/3,
discarding the ends, then slice lengthwise. Thickly spread butter mix on each piece, replace tops, and then slice
into 1 1/2" slices.

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 Vegetables and Sides

Set sliced loaves in 9x13 pan, bottom side down. Beat eggs with half and half and salt till frothy. Pour into pan,
coating top crust. Refrigerate for 2 hours turning loaves.
Heat 1 tbsp. butter and oil in heavy skillet over med heat, sauté bread till golden brown on top and bottom crust
(3-4 min.) adding oil and butter as needed. Transfer to chafing dish, flame with remaining Southern Comfort.
Combine, for syrup, 1/2 cup water, 2 cups brown sugar, 1/2 cup butter, and bring to a boil. Boil for 3 min. then
remove from heat and stir in 1 cup of Southern Comfort.

Spinach Madeleine
Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a
makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the
original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno
cheese roll. We believe your family will never know the difference!

2 packages frozen chopped spinach 6 oz Kraft Velveeta

3/4 tsp celery salt 1/2 cup evaporated milk
4 Tbs butter 2 tsp finely chopped fresh jalapeno peppers
3/4 tsp garlic salt 1/2 cup vegetable liquor
2 Tbs flour 1/2 tsp black pepper
Salt to taste 1 tsp Worcestershire sauce
2 Tbs chopped onion Red pepper to taste

Procedure
Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low
heat.
Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid
slowly, stirring constantly to avoid lumps.
Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into
small pieces. Stir until melted. Combine with cooked spinach.
This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is
improved if the latter is done and kept in refrigerator overnight. This may also be frozen.
Servings: 5
Recipe Tips
Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or
even as a main course when stuffed in a tomato!
Source: River Road Recipes

Squash
1 squash 1 stick Butter
1 zucchini Add to pot:
1 Onion Chopped squash that are in rings or cubes
cherry tomatoes chopped onion and bell pepper
1 bell pepper cherry tomatoes
salt 1 stick Butter
black pepper

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 Vegetables and Sides

Italian seasoning salt, pepper, Italian seasoning and cap or so of

1 capfull Liquid crab boil liquid crab boil.

Procedure
Stir and cook on low till soft and full of juice.
Serve over pasta and soak up with French bread
Source: Crawdaddy

Squash and Andouille Dressing

Freezes great, so it's a perfect "make ahead" dish for the holidays when so much cooking is necessary. We just
put it in a Ziploc bag and freeze.

3.5 lbs yellow squash, chopped in bite size chunks 1 large yellow onion
1 lb andouille (or smoked sausage) 3/4 bunch green onions (I use an entire bunch.)
1 recipe sweet cornbread or one box prepared 1/2 lb Velveeta
Jiffy cornbread (a sweet cornbread 1/2 Tbs sugar
compliments this dish) seasonings to taste (I used a spicy
1 stick butter andouille and needed no additional
1 bell pepper, chopped (I use a bit more.) seasonings of any kind.)

Procedure
Prepare cornbread.
Chop sausage in food processor or blender. Mine is usually a little more on the "ground side". Fry and drain
sausage. (I sauté it a bit to get the grease out, but I don't fry it until "crunchy"). Sauté vegetables in butter for
about 5 minutes. Add squash and cook until very tender. Mixture will be very juicy. Add sausage and simmer for
about 5 minutes. Add cheese and cook until melted. Add crumbled cornbread. Bake on 350 until hot. Recipe says
to cook covered. I don't cover the dish b/c we like a little crust and just a bit of golden color on the top. It doesn't
dry out b/c there is so much moisture.
Source: Gris Gris

Stuffed Bell Peppers

5 medium bell peppers 1 Tbs chopped parsley
3 Tbs butter, divided 1/8 tsp cayenne pepper
2/3 cups each chopped green onion, bell pepper 1/3 cup shredded Parmesan cheese
and celery 1 lb medium white shrimp, shelled and deveined
Salt and pepper to taste 8 oz lump or claw crab meat
2 tsp minced garlic 1/4 cup Italian-style bread crumbs
1 1/2 lbs lean ground beef
2 tsp Old Bay seasoning

Procedure
Preheat oven to 375 degrees. Bring a large pot of salted water to boil on the stove. Slice the peppers in half
lengthwise and remove the seeds. Boil the peppers until tender, about 10-15 minutes. Drain and reserve 1 1/2
cups of the cooking water. Arrange the peppers in a baking dish, cut side up, and set aside.

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 Vegetables and Sides

In a large skillet, melt 2 tablespoons of the butter over medium-high heat and sauté the onion, bell pepper and
celery until tender. Season with salt and pepper. Add the garlic. Add the ground beef and Old Bay seasoning.
Cook until the meat is brown, stirring to break up the lumps. Remove from heat and drain the fat. Return the
mixture to the heat, and add the parsley, cayenne pepper, Parmesan cheese and reserved water.
Cook mixture over medium heat until the liquid is reduced by half, about 5 minutes. Add the shrimp and season
with additional Old Bay, if desired. Cook until the shrimp turn pink, 3 to 4 minutes. Remove from the heat. Add the
crab meat and stir lightly.
Stuff the pepper halves with the meat mixture. Sprinkle lightly with the bread crumbs. Dot the tops with the
remaining 1 tablespoon butter. Bake, uncovered, for 25 to 30 minutes, until the tops are golden brown.

Stuffed Eggplant
Procedure
I used about 6 medium and large eggplants as far as taking the meat out. I stuff them pretty generously since they
are entrees, so I ended up with about 8 or 9 halves when it was said and done.
Halve and scoop out the eggplant meat. Cut into small pieces. I use half olive oil and half butter (enough to keep it
from sticking and to keep it all moist) to cook the eggplant until soft, with the lid on the pot. This time, I used about
a container of Guidry's fresh chopped veggies, 1 red bell pepper, 3 green onions and 2 cloves of garlic, chopped.
Added that to the pot and cooked a little while with the lid on, until softened a bit, but not mushy.
I added a few tablespoons of low sodium chicken base ( I get it online) because the recipe I started with used
bouillon granules and I've just always done it with the base. If you're going to do that, I'd use Better Than Bouillon
and it's saltier, so don't add any other salt until you taste.
Then, I zested an entire lemon and put in a few squeezes of juice. The zest adds a very "fresh" component.
You can season these any way you like. I used some Bay seasoning, but not a lot and some Nature's Seasoning
plus white pepper and Tabasco. It doesn't need to be overpowered. I don't know that I used enough to add a lot to
it, other than the white pepper for some zing.
I probably used a fat cup of plain bread crumbs. I was in a hurry and didn't bother with making my own fresh, but
that's what I would recommend. My mixture remained very moist.
I added 1 1/2 pounds of jumbo lump and about 2 dozen 9-12 count shrimp cut into chunks. I didn't cook the
shrimp first because I find that cooking them and then baking them sometimes results in mushy shrimp. They do
fine cooked raw when the eggplant is baked especially when you're making them ahead of time and refrigerating
before cooking.
I put panko on the tops for a crispier topping because that's a personal preference. Sometimes, I mix it with some
grated parmesan cheese.
Bake at 350 for about 30 minutes or so, until bubbly, golden and heated throughout. Time depends on size. The
larger the eggplant, the longer the cooking time.
The measurements really depend on how dry or moist you want them, how loaded with seafood you want them
and how seasoned you want them. The method lends itself to personal preferences easily.
If you don't want to stuff the eggplant, individually, just put it all in a casserole and bake. I prefer individual
servings myself.
Some folks add ham or other pork to the seafood version, but I prefer just seafood in mine.

Summer Frittata Recipe

1/2 medium zucchini , shredded 1 Tbs fresh mint
1/2 medium carrot, shredded 2 to 3 Tbs fresh basil
3 Tbs EVOO 1 Tbs fresh chives

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 Vegetables and Sides

6 eggs, well beaten 2 cloves garlic

1/3 cup Parmesan or Romano cheese 1 green onion, finely sliced
1/2 cup ricotta cheese pinch of salt and 1 t + pepper

Procedure
Shred the carrot and zucchini . Use a paper towel to squeeze out the moisture.
Heat the oil in a 10 inch skillet, add the vegetables and sauté two minutes. Add the garlic for another minute.
Mix all other ingredients . Insure the skillet is well greased (spray oil on the sides will help). Pour in the egg
mixture , shake the pan to even it out, and let the pan sit two to three minutes, as the mixture sets. Use medium
heat.
Pop the skillet into a 400 degree oven for about 10 minutes. Then crank the broiler for 2 to 3 minutes, until you
have nice color . Let it stand at least 5 minutes before inverting on a plate and slicing. Good stuff.
Source: OTIS2

The Boss Mac n Cheese

1 lb Crispy Fried Bacon Dry Mustard (Hydrated)
Swiss Cheese Pasta
Fontina Cheese Heavy Cream
Aged Cheddar VT Cheese Organic Milk
Little Goat Cheese Evaporated Milk (Not Sweet)
Little Blue Cheese Crumbles (1/2 handful) Crystal Hot Sauce
Caramelized Onions

Procedure
Boil Mac n Water and Salt
Over heat, stirring continuously - Add Milk, Evap Milk, onions, Swiss, Fontina, Cheddar, Goat, Couple crumbles
blue cheese.... stirring
When melted, add dry mustard liquid, salt, pepper, hot sauce, heavy cream, bacon.
Make breadcrumb mixture with melting butter and adding fresh bread crumbs, parsley, cayenne, sea salt.... oven
10-15 min
mix pasta, cheese sauce, top w breadcrumb mixture. broil for a couple seconds to crisp if desired
Source: bossflossjr

TreeDawg’s Collard or Mustard Greens

3 to 5 bunches Greens (1 full grocery bag) 1 Tbs Chopped Garlic
Ham Bone, Scraps or Hock 1 cup White Wine
2 Onions 2 Tbs Soy Sauce
2 stalks Celery Hot Sauce to taste
1 bag Carrots, small

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 Vegetables and Sides

Procedure
Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for
a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover
and simmer slow for 3 hours.
Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and
drain. Re-cover with water in sink. Using a Paring Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3
inch pieces and place in large bowl. This will take some time, grab a beer and be patient.
Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours.
Taste and add seasoning as you like if needed.
Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.
ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........

TreeDawg's Black-eye Pea Casserole

Even if you don't like Black-eye Peas, you will prolly like this!!!!!

1 lb Jimmy Dean Sausage 1/2 Tbs Garlic Powder

1 cup Diced Ham 2 cups Cooked Rice
1/4 cup Bell Pepper 1/2 cup Bread Crumbs
1/4 cup Green Onion 1 stick Butter
2 cans Trappey's Peas w/ Jalapeno (DO NOT Season to taste
DRAIN)

Procedure
Cook Rice.
Brown Sausage.
Add Green Onion, Bell Pepper, Ham, Garlic Powder.
Cook 10 minutes.
Add Peas and season to taste.
Mix with Rice in 2 Quart Casserole Dish.
Cover with Bread Crumbs and dot with Butter.
Bake at 350 for 20 minutes.
Source: TreeDawg

TreeDawg's Creole Okra

Looking for something to do with those Okra and Tomatoes from the garden?

2 Tbs olive oil 2 Tbs minced garlic

1 cup chopped onion 2 Tbs soy sauce
1 cup finely chopped fresh parsley 1 cup dry white wine
1 cup finely chopped green onions 1 lb smoked sausage, sliced 1/4 inch thick
1 cup finely chopped bell pepper 10 cup okra, sliced 1/4 inch thick
2 cup peeled, chopped fresh tomatoes Salt to taste
1 cup tomato sauce Louisiana hot sauce to taste

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 Vegetables and Sides

Procedure
In a large, high-walled skillet or Dutch Oven, heat the olive oil over medium heat, and sauté the onions, parsley,
green onions and bell peppers until the onions are clear.
Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until
it comes to a boil, stirring occasionally.
Stir in the okra, salt, and hot sauce, Reduce the heat to low and simmer covered, stirring occasionally, until the
okra is tender, about 45 minutes.
Source: TreeDawg

Turnip Gratin Recipe

.... a very good side dish
I did this last night. Ann Burrel's recipe. Very good with a steak.

2 cups heavy cream 2 lbs

turnips, peeled and sliced very thin
3 cloves garlic, smashed (mandolin works best)
1 bundle thyme 1 1/2 cups grated Parmigiano
pinch cayenne Special Equipment: mandolin, 11 by 7-inch
Kosher salt baking dish
1/2 stick butter, plus extra for baking dish

Procedure
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.
Recipe Tips
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.
Source: OTIS2

Turnip or Collard Greens Another way to cook 'em.

Put some of these on your plate and enjoy…serve with cornbread and make sure to save some cornbread to
crumble in a small bowl of the pot likker…a country boy’s delight.

3 to 5 bunches Greens Pepper

Ham Bone, Hock, or Bacon Garlic powder
5 to 7 small new potatoes Paprika

311
 Vegetables and Sides

Salt

Procedure
Boil ham bone or hock to make stock. Remove bone or hock from stock to cut meat off bone. Scoop out any
“trash” from stock. (If no ham bone or hock is available, cut bacon strips into smaller portions and place liberally in
water when beginning to cook.)
Wash potatoes and greens, tearing leaf from stems, leaving as much stem as desired.
Place potatoes in stock covered by greens and bring to a boil. Lower heat to a simmer and cook for about 1½
hours or until greens are tender. Add seasoning as desired.
The potatoes will soak up the pot likker (They’ll even come out with a green tint.) and they’ll be delicious.
Source: oompaw

312
Index
Beer Bread, 73
3
Best Chili, 198
3 Bean 3 Meat Chili, 193 Best Crawfish Dip, 83
Best Damn Chili Ever, 199
6 Best Tomato Soup, 200
Beurre Maitre'd, 158
6 Ways To Make A Roux, 193 Big Jim's Duck and Sausage Gumbo:, 200
Biloxi Jambalaya, 175
A Black Bean Soup, 201
Black Eyed Pea and Andouille Soup, 202
A Damn Good Crawfish Bisque Recipe, 82 Black Iron Venison Roast, 121
After The Boil Chicken Salad, 121 Black-eyed Pea And Artichoke Dip, 2
Aji (a type of salsa), 157 BLT Soup, 203
Andouille's Favorite BBQ sauce, 157 Blue Rose Dressing, 149
Another Ettouffee Recipe, 82 Blueberry Lemon Crumbcake, 269
Antoine's Cocktail Sauce, 1 Bob The Terrible's Mustard And Pickle Pie, 2
Apple Cake, 267 Bonnie’s Brownies, 270
Apple Crisp, 267 BooDreaux's Ailes de la Mort (Wings of Death), 122
Apple Rutabaga Soup, 195 BooDreaux's Coffee Rub, 24
Arancine, 1 BooDreaux's VooDoo Shrimp, 176
Asian Brussel Sprouts, 282 Boss' Real Oven Baked BBQ Chicken, 122
Asian Chicken Soup, 196 Boss' Smothered Pork Chops, 25
Asian Pork Tenderloin, 21 bossflossjr's Dirty Rice, 284
Aunt Fran's Simple and Yummy Lemon Icebox Pie, 268 Boss's Ceviche', 98
Avgolemono Soup, 196 Boudin King Cake, 25
Avocado and Tomato Salad For Summer, 148 Bow Tie Pasta, 108
Breakfast Gumbo, 203
B Breaux Bridge Brisket, 2
Breaux Bridge Vegetable Soup, 204
Bacon and Oyster Gumbo, 196 Brisket, 26
Bacon Vinaigrette Salad Dressing, 148 Broccoli Slaw, 149
Bacon Wrapped Pork Tenderloin, 21 Broccoli Soup, 205
Bad Ass Soup, 197 Brunch Cake, 271
Badger Sauce Piquant, 121 Butter Chicken, 123
Baked Kibbe Butter Chicken and Naan, 123
2, 283 Butter Dip Biscuits, 73
Baked Kibbe 1, 282 Butternut Squash Soup, 205
Baked Macaroni and Cheese, 284
Baked Potato Soup, 198
Balsamic Glazed Pork Chops with Arugula-Basil Rice Pilaf, 22
C
Balsamic Glazed Tomatoes, 284 Cajun Drunkie's BBQ Shrimp, 176
Banana Pecan Bread Pudding, 268 Cajun Jambalaya, 27
Banana Pudding Pie, 269 Cajun Shrimp Jambalaya, 177
Barbecued Shrimp, 175 Cajunate’s Red Beans, 27
Barefoot Contessa's Chinese Chicken Salad, 148 Cajunate's Soft Sweet Light Rolls, 74
Baronne Street Bruscialoni, 22 Cannelloni, 108
Basic Sauce Piquante Recipe, 157 Carolina Mustard BBQ Sauce:, 158
Beef & Italian Sausage (Red) Lasagna, 107 Carrabba's Sausage and Lentil Soup, 206
Beef and Brew Stew, 198 Cauliflower Purée, 285
Beef Roast, 23 Cauliflower Soup, 206
Beef Stroganoff, 23 Cauliflower with Crème Sauce:, 285
Beef Stroganov, 24 Char Grilled Oysters, 103

313
Chauvin-Style Chicken File' Gumbo (No Roux), 206 Cousin's Creole Tomato Salad Dressing 2, 151
Chauvin-Style Seafood Gumbo with Smothered Okra, 207 Coyote Macaroni, 110
Cheater's Gumbo, 208 Crab and Brie Soup, 217
Cheddar Corn Chowder, 209 Crab Bisque, 217
Chicken & Sausage Gumbo, 210 Crabby Deviled Eggs, 4
Chicken and Andouille Meatballs in Gumbo Gravy, 3 Crabmeat and Artichoke, 289
Chicken and Dumplings, 124 Crabmeat or Shrimp Layered Dip, 5
Chicken and Grits:, 125 Crash Hot Potatoes, 289
Chicken and Spinach Lasagna (White Lasagna), 125 Crawfish and Eggplant Casserole, 83
Chicken Enchiladas with Red Chile Sauce, 126 Crawfish and Squash Dressing, 84
Chicken Ramen Salad, 150 Crawfish Andouille Cheesecake, 84
Chicken Sauce Picante with Sausage and Tasso, 127 Crawfish Beignets With Sauce, 85
Chicken Taco Soup, 210 Crawfish Bisque, 85
Chicken Tetrazzini, 128 Crawfish Bisque (Cream Version), 217
Chicken Tikka Masala, 128 Crawfish Boil, 86
Chicken Tikki Masala, 129 Crawfish Cardinale, 87
Chicken Tortilla Soup, 210 Crawfish Cornbread, 87
Chicken Whatchmacallit, 130 Crawfish Dip 1, 5
Chicken Wild Rice Soup, 211 Crawfish Dip 2, 6
Chicken with Summer Berries, 130 Crawfish Etouffe, 88
Chile Relleno, 286 Crawfish Lasagna, 88
Chili (Large Recipe), 212 Crawfish Napoleon, 89
Chili Gravy, 158 Crawfish Pie, 178
Chili Gravy for Enchiladas, 159 Crawfish Pie - with notes for a large pie, small pies and phyllo
Chili With Cheddar Hushpuppy Crust, 212 dough pies., 90
Chocolate Covered Strawberry Shots, 65 Crawfish Pie from John Besh of Restaurant August, 91
Chocolate Pie from Black Eyed Pea Restaurant, 271 Crawfish Shooter, 92
Chocolate Sheet Cake, 271 Crawfish Stew (Not Étoufée), 92
Chocolate Toffee Bars, 272 Cream of Artichoke Soup from Duarte’s with my changes., 218
Chops Over Grit Potatoes, 28 Cream of Crawfish Soup, 219
Chow Chow, 159 Creamed Kale, 290
Chy's Hot And Sour Soup, 213 Creamy Asparagus Soup, 219
Citrus Pound Cake, 272 Creole Blackeyed Peas, 290
Classic Whiskey Sour, 65 Creole Boudin, 6
Cocktail Sauce, 160 Creole Cake, 274
Coconut Beer battered Shrimp With a Tangy Dipping Sauce, 4 Creole Okra, 291
Cold Avocado Soup – From Mr. B’s Bistro, 213 Creole Tomato Jam by Tory McPhail, 6
Cole Slaw, 150 Crystal Hot Sauce Beurre Blanc, 161
Collard or Mustard Greens:, 286 Curried Eggplant Soup, 220
Cook's Country 5 Alarm Chili, 214
Cook's Country Chocolate Blackout Cake, 273 D
Coq au Vin, 215
Corn and Crab Bisque 1, 215 Dad’s Homemade BBQ Sauce, 161
Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup, Dan’s Potato Soup, 220
216 Darla's Shrimp Mold, 178
Corn Dogs, 160 Delane’s Cornbread, 75
Corn Maque Choux, 287 Delmonico’s Brussel’s Sprouts With Almonds And Manchego,
Corn Pudding, 287 291
Corn Salsa, 160 Delta Braised Greens, 292
Corn Souffle, 288 Didee’s Duck (Duck A L’Orange), 131
Cornbread – Hard Times recipe, 74 Domenica's Shaved Brussels Sprout Salad, 151
Cornbread Dressing with Giblet Gravy, 288 Don’s Seafood Hushpuppies, 7
Cousin's Creole Tomato Salad Dressing 1, 150 Donald Link’s Traditional Green Bean Casserole, 292

314
Donald Link's Smothered Pork Roast over Rice, 29 H
Doro Wat, 132
Down the Bayou Pork Grillade, 29 Half Sheet Pan Focaccia, 76
Dry Beans, 293 Heavy D’s Chili, 227
Duck a L'Orange, Louisiana Style, 132 Helene's Hamburger Stroganoff, 32
Duck Bombs, 132 Hobeaux Burgers:, 33
Duck N Greens, 133 Hogs Head Cheese:, 9
Dutch Oven Doves, 133 Homemade Chili Mix, 227
Homemade Mayonnaise, 162
E Homemade Red Gravy, 162
Hot and Sour Shrimp Soup, 228
Easy and Delicious Chick Pea Soup, 221 Hot Artichoke Bites and Notes, 10
Easy E's After The Boil Soup, 222 Hot Boudin Dip, 10
Easy Potato Soup, 222 Hot Chocolate Pudding, 275
Easy Tuscan White Bean Soup, 223 Hot Mama Pasta (adapted from Sammy’s Grill recipe), 111
Eggplant Casserole, 294 Hot or Cold Crab Dip, 10
Erin's Some Like It Hot Tequila Shrimp, 178 HubbaBubba's Prime Rib, 33
Ernest’s Famous Marinated Crab Claws #1, 7 Hummus with a Louisiana Kick, 11
Ernest’s Famous Marinated Crab Claws #2, 7 Huntin' Camp Routee, 33
Ethan’s Beef Stew, 224 Hunting Camp Grillades, 34
Hurricane 1 (Pat O'brien's Original?), 65
F Hurricane 2, 65
Hurricane 3, 66
Fast And Easy Salsa, 8 Hushpuppies, 295
Fathead Pizza (low carb), 75
Fire Crackers, 8
I
Fish Tacos, 98
French Bread, 76 iluvdatiger's Black Eyed Pea and Artichoke Soup, 228
French Fries (double fry method), 294 iluvdatiger's Garlic Soup, 229
Fried Grits, 295 Ina's Roasted Tomato Basil Soup My Way, 229
Irish Jello Shots, 66
G Italian Vegetable Soup, 230

Gaetti's Grillades, 30
J
Garlic Shrimp with Asparagus, 179
Garlic, Basil, and Tomato Mayonnaise, 161 J.R.'s Cajun Pico Dinner, 134
German Chocolate Ooey-Gooey Cajun Brownies, 274 J.R.'s Scratch Spaghetti Red Sauce, 111
German Style Coleslaw, 152 Jalapeno Seafood Dip (With Crab and Shrimp), 11
Gingered Carrot Soup, 224 Jambalaya Benedict, 35
Glassman's Grandmother's Braised Chicken in Sherry, 134 Jambalaya Gonzales Style, 35
Goat Cheese Deviled Eggs, 9 Jambalaya Gonzales Style (formatted), 37
Good Crawfish Dipping Sauce, 92 Jambalaya Grits, 295
Good Meatball Recipe for Spaghetti, 110 Jazz Fest Meaty White Beans, 39
Gorgonzola Cranberry Torte, 275 Jerked Chicken Soup, 231
Grandfather's Jambalaya, 30 Jewish Penicillin, 232
Grandmaw Minnie’s Italian Sausages, 31 Jim Lahey's No-Knead Pizza Dough + Margherita Pie, 77
Green Chili Chicken Soup, 225 Juban's Cream of Brie and Lump Crabmeat Soup, 232
Green Chorizo, 32
Grilled Crabs, 103 K
Gris Gris' Cornbread Salad, 152
Gris Gris' Grandmother's Tomato Catsup, 162 Kajungee's BBQ Shrimp, 179
Gumbo Shop's Crawfish Étouffée, 93 Kajungee's Cold Crabmeat Dip, 11
Gumbo Z'herbes 1, 225 Kajungee's Corn and Crab Bisque, 232
Gumbo Z'Herbes 2, 227 Kajungee's Crawfish Etouffe, 93

315
Kajungee's Crawfish Monica, 94 Maxine's Oyster Stuffing, 300
Kajungee's Cucumber Mint Salad, 153 MeridianDog's Chicken Tikki Masala, 135
Kajungee's Deviled Oysters, 103 MeridianDog's Chili, 236
Kajungee's Eggplant & Rice Dressing, 296 MeridianDog's Family Cornbread, 78
Kajungee's Fish Courtboullion, 99 Mexene Back-of-the-Bottle Chili Recipe, 237
Kajungee's Jambalaya for 100, 40 Mexican Corn Bread, 79
Kajungee's Jambalaya for 35-40, 40 Mexican Rice, 300
Kajungee's Maque Choux, 296 Mexican Spaghetti, 113
Kajungee's Mirliton & Shrimp Casserole, 180 Mignonette Sauce For Oysters, 104
Kajungee's Oreo Cookie Balls, 275 Minestrone alla Genovese, 237
Kajungee's Pork Tenderloin Medallions with Fig glaze, 41 Mint Julep, 67
Kajungee's Sauce for Fish, 163 Mom's Zydeco Green Beans, 301
Kajungee's Stuffed Mirliton, 297 Morrison's Chicken And Dumplings, 136
Kajungee's Trout Meuniere, 99 Muffalatta Pasta, 113
Kentucky Pie (or Kentucky Derby Pie), 276 Mulligatawny, 238
Kicked Up Queso, 12 My Lentil Soup, 239
My Mom’s Chicken Fried Steak, 46
L My Mom’s Pork Chops, 47
My Take on Prudhomme's BBQ Shrimp, 180
La Madeleine's Tomato-Basil Soup, 233
Lake Charles Dirty Rice, 297
N
Lake Vegas Tiger's Beef Vegetable Soup, 233
Lamb Shanks Braised With Rosemary, 41 Nachos Weldon, 13
Large Chicken and Andouille Gumbo Recipe for a crowd, 234 Nate's Cornbread Waffles, 277
Lasagna...a good recipe., 111 Nate's Crawfish Cornbread Dressing, 94
Leah Chase's Gumbo Z'herbes (Green Gumbo), 234 Nate's Crawfish Etouffe', 95
Lemon Curd, 276 Neiman Marcus Crab Louis Parfait, 14
Lemon Vinaigrette Salad Dressing, 153 Neo-Neapolitan Pizza Dough, 79
Lentil Soup, 235 New Orleans Pickled Onions, 14
Light And Easy Broccoli Soup, 235 New Years Cabbage Rolls, 47
Louisiana Sin Dip, 12 Nice Summer Salad, 154
Low Fat Ooey Gooey Cake, 277 Nikinik's Blue Cheese & Cilantro Slaw, 154
LSUBall's Blue Cheese Slaw, 153 Nine Can Brunswick Stew in the Crock Pot:, 239
LSUDad's Pastalaya, 42 No Name Dish, 277
No-Knead Dinner Rolls, 80
M
O
Macaroni Salad w/Chicken, 154
Macaroni Salad with Chicken, 154 One Pan Tuscan Garlic Chicken Tortellini, 113
Mama Jeepfreak's Egg Nog:, 66 Opelousas Chicken, 137
Manchamantel Sauce, 163 Orange Wedge Jello Shots, 67
Marlboro Beef Jerky, 43 Oriental Beef and Ramen Toss, 48
Marlboro Chuck Wagon Stew, 43 Orzo Salad, 155
Marlboro Country Chicken Fried Steak (Country Fried), 44 Otis 2's World Famous Mushrooms Stuffed With Herbed Goat
Marlboro Headquarters Chili Pie W/Cornmeal Crust Recipe, 44 Cheese, 15
Marlboro Porcupine Beef, 45 Otis' Creole Blue Cheese Vinaigrette, 155
Marlboro Tamale Corn Cakes Recipe, 298 Overnight Oven Stock, 240
Martini Burger, 45 Oyster and Artichoke Bread Pudding with Bacon Cream Sauce,
Martini Chicken, 135 104
Martini's Brine Basics, 298 Oyster Artichoke Soup, 240
Martini's Prime Rib, 46 Oyster Pie, 105
Maxine's Chicken Sketti, 112 Oyster Stew ...A Good Method, 106
Maxine's Dressing (Poultry and Oyster), 299 Oysters Saint Louis, 106

316
 P Red Bell Pepper Soup, 246
Red Gravy Enchiladas, 165
Paleo Bacon Tomato Sliders, 48 Red Neck Beef, Chicken, And Vegetable Stew (Large Recipe),
Pasta Alfredo, 114 247
Pasta Carbonara, 115 Redneck Caviar, 17, 247
Pasta Fagioli:, 241 Rice Dressing, 303
Pasta Jambalaya (Pastalaya), 115 Rigatoni with Beef and Onion Ragu, 53
Pasta Rosa Maximo's, 181 River Parish Crawfish Bisque, 96
Pastalaya - Gonzales Style with pics., 116 Roast Duckling, 139
Paul Bertolli's Cauliflower Soup, 241 Roast Pheasant with Whiskey Cumberland Sauce, 140
Paul Prudhomme's (Fried) Chicken and Andouille Gumbo, 241 Roasted Apples on the Half Shell, 303
Paul Prudhomme's Corn and Andouille Soup, 242 Roasted Cauliflower Soup, 248
Peanut Butter Balls, 278 Roasted Ducks with Sausage and Apples(I call it Duck Ville
Pear Relish Recipe, 301 Platte), 140
Pecan Risotto, 117 Roasted Red Pepper Coulis, 166
Peche's Spicy Ground Shrimp and Noodles, 181 Roasted Turnip Soup, 248
Pepper Jelly Chicken Wings, 15 Roosevelt Hotel Shrimp Remoulade, 182
Piccadilly's Carrot Souffle, 278
Pickled Black Eyed Peas With Jalapeno Mustard, 301 S
Pickles and Cream Cheese Party Favor, 16
Pinterest.com Chicken Enchiladas with Red Chile Sauce, 137 S’s Healthy Chicken (or Shrimp) Pasta Pomodoro, 117
Plantation Cookbook Crawfish Étouffée, 95 Salisbury Steak with Mushroom Gravy, 54
Plantation Cookbook Grillades, 49 Salsa, 166
Plantation Cookbook Shrimp Creole, 182 Salsa Rapida, 167
Plantation Cookbook Turtle Soup, 243 Santa Fe Style Chicken, 141
Plantation Cookbook Yeast Beignets, 279 Sauce Béchamel (White Sauce), 167
Pochejp's Andouille Seasoning, 49 Sauce Espagnole (Spanish Sauce), 167
Pork Chops with Granny Smith Apples and Onions, 50 Sauce Hollandaise (Dutch Sauce), 168
Pork Neck Bone Fricassée, 50 Sauce Tomate, 169
Portuguese Chicken Recipe, 138 Sauce Velouté, (Velvet Sauce), 169
Posole, 244 Sauerbraten, 54
Pot Roasted Teal Ducks, 138 Sausage Stew, 249
Potato Leek Soup, 245 Sausages with Peppers and Onions, 55
Potato Soup 1, 245 Sautéed Brussels Sprouts, 304
Potato Soup 2, 246 Scalloped Sweet Potatoes with Apples and Raisins, 304
Potatoes Au Gratin, 302 Seafood Cocktail Sauce:, 170
Seafood Sauce Picante, 183
Q Senate Bean Soup, 249
Seven Spiced Shark Steaks, 100
Quick and Easy Chicken., 139 Shoot From the Hip Pasta Red Sauce, 118
Quick Corn Maque Choux, 302 Short Ribs in Red Wine, 55
Quick Stuffed Pork Tenderloin, 51 Shrimp & Grits, 183
Quinoa Patties, 302 Shrimp and Andouille Muffin Cakes with Creole Mustard Sauce,
184
R Shrimp and Grits 1, 185
Shrimp and Grits 2, 185
R & C Crawfish Étouffée, 96 Shrimp and Jambalaya Grits, 186
Raising Cane’s Sauce, 164 Shrimp and Mirliton Dressing, 305
Raspberry Pepper Sauce, 164 Shrimp and Oyster Spaghetti, 187
Rat’s Pickled Garlic (Canned), 16 Shrimp Cakes with Chili Lime Cream Sauce, 17
Rat's Tuna Pot Pies, 81 Shrimp Diablo, 188
Red Beans & Rice 1, 51 Shrimp Diane, 188
Red Beans & Rice 2, 52 Shrimp Dover Sauce, 189
Red Beans With Sausage (Large Recipe), 52

317
Shrimp Eggplant Dressing, 189
Shrimp Grits:, 189
Shrimp Sauce Piquante, 190
Simple Roasted Chicken From Sean Brock, 141
Slow Cook Combo Bean Soup, 250
Slow Cooker Sauerbraten, 56
Smoked Chicken w/ Chili Verde Enchiladas, 142
Smoked Duck, Quail, and Sausage Gumbo, 250
Smoked Pork Shoulder, 56
Smoked Salmon (Grill Or Electric Smoker), 100
Smoked Turkey Hash, 142
Smothered Okra for Gumbo, 251
Smothered Pork Chops, 57
Solid Jambalaya, 57
Southern Comfort French Toast, 305
Spicy Chicken and Shrimp Alfredo, 118
Spicy Mussels and Clams with Linguine, 119
Spicy Sausage Kale Soup w/Coconut Milk, 251
Spinach Madeleine, 306
Squash, 306
Squash and Andouille Dressing, 307
Stadium Rat’s Jazz Fest Crawfish Bread, 97
Stadium Rat's Tasso Gravy, 170
Stovetop Boiled Shrimp, 191
Stuffed Artichoke Soup, 251
Stuffed Bell Peppers, 307
Stuffed Bell Peppers:, 191
Stuffed Eggplant, 308
Stuffed Pork Chops from Paul Prudhomme, 58
Stuffed Venison Loaf, 143
Summer Frittata Recipe, 308
Summer Time Picco De Gallo, 18
Sweet Potato Pie, 279
Szechuan Sticky Chicken, 143
T
Taco Soup 1, 252
Taco Soup 2, 252
Tasso And Potato Soup, 253
Tasso From Mecca, 59
Tavolatim’s Barbecued Shrimp, 192
Tavolatim’s Chili, 253
Tavolatim's Chili Powder, 254
Tavolatim's Eggnog, 67
Tavolatim's Fajitas, 59
Tavolatim's Short Ribs in Red Wine, 60
Tavolatim's Turkey, 144
Tender Pot Roast, 60
Thai Curry Coconut Soup, 254
Thai Lettuce Wraps, 18
The Boss Mac n Cheese, 309
The Five Mother Sauces of French Cooking, 171
The LA Representative's Apple Sigh, 68
The Ultimate Jello Shot Guide, 68
Three Bean 3 Meat Chili, 254
Three Sausage Stew., 255
Tiger BBQ Sauce, 171
Tilapia With Lemon Butter Caper Sauce, 101
Tim's Pea Salad, 156
Tim's Tortilla Soup, 255
Tomato and Bread Soup, 256
Tomato and Shrimp Soup, 257
Tomato Soup, 257
Tony’s Original Creole Seasoning, 171
TorNation's Pastalaya, 119
Tortellini Soup, 257
TreeDawg’s Collard or Mustard Greens, 309
TreeDawg’s Mom's Chicken & Dumplings, 258
TreeDawg's Black-eye Pea Casserole, 310
TreeDawg's Chicken & Sausage Gumbo, 259
TreeDawg's Country Pot Roast, 61
TreeDawg's Creole Okra, 310
TreeDawg's Fish Meuniere, 101
Treedawg's Lazy Man Pulled Pork, 61
TreeDawg's Sauce Picante, 145
TreeDawg's Vegetable Beef Soup, 259
Turkey Tortellini Soup, 260
Turnip Gratin Recipe, 311
Turnip or Collard Greens Another way to cook 'em., 311
Tuscan White Bean Soup 1, 260
Tuscan White Bean Soup 2, 261
Tuscan White Bean Soup EASY, 261
Tuss' Jerk Chicken, 145
U
Ultimate Hogshead Cheese, 19
Universal Potato Salad Recipe, 156
V
Veal, Chicken or Eggplant Parmesan, 61
Vegetable Soup 1, 262
Vegetable Soup 2, 263
Veggie Soup, 263
Venison Marsala, 146
Version of Emeril’s Alfredo Pasta, 120
Ville Platte Barbecue Sauce (Jack Miller Clone), 172
Vinegar Pepper Sauce for North Carolina BBQ Pork, 172
W
Watermelon Jello shots, 71
Welsh (La.) Barbecue Sauce for Chicken, 172
White Bean Chicken Chili 1, 263
White Bean Chicken Chili 2, 264

318
White Cheddar Cheese Soup, 265 Y
White Chocolate Bread Pudding, 280
White Enchiladas, 62 Yankee Chicken and Rice Casserole, 146
White Gravy as served by Sammy’s Grill of Baton Rouge, 173 Yankee’s Beef and Sausage Lasagna, 63
Whole Foods Chicken Noodle Soup, 265 Yogurt Sauce with Dill and Cucumber, 173
Woo Wee Sauce for Shrimp & Crawfish, 173
World's Tastiest Onion Dip, 19 Z
Zucchini Garden Chowder, 266

319