Recipes

[Jada]

Does anyone wanna swap favorites?

Redfish with Crawfish Etoufee Sauce

Ingredients:


Fresh Louisiana redfish filets
Blackened redfish seasoning
Melted butter
½ cup Etoufee sauce -- see below
1 Tbsp. green onions
½ cup fresh Louisiana crawfish tails

Etoufee Sauce:


2 Tbsp. melted butter
2 Tbsp. flour
¼ cup diced onion
2 Tbsp. diced bell pepper
2 cups shrimp stock
Tabasco Pepper Sauce, salt and pepper to taste


Make a medium dark brown roux with the butter and flour.
Add the onion and bell pepper and cook until soft.
Add the shrimp stock and bring to a full boil.
Cook until the sauce has thickened enough to coat the back of a spoon.
Adjust the flavor with Tabasco Pepper Sauce, salt and pepper.


Lightly season the fish with the redfish seasoning.
Drizzle melted butter over the fish
then grill over a medium hot fire until dark score marks appear.
Flip the fish to the opposite side and grill until it is cooked throughout.
Saute green onions and crawfish tails in a small amount of melted butter.
Add the etoufee sauce and bring to a boil. Pour the sauce over the fish.

[Jada]

Here's another:

Corn and Crawfish Chowder
Ingredients needed:

4 cups corn
1/2 pound bacon, diced
3 cups chopped yellow onions
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
8 cups chicken stock, or more as necessary
1 cup milk
1 cup heavy cream
Salt
Freshly ground black pepper
1/2 cup chopped green onions (green tops only)
1 lb crawfish

In a large saucepan, cook the diced bacon over medium-high heat until golden brown
and the fat is rendered. Set aside bacon on paper towell. To the fat, add the onions,
celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic
and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and
cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer,
stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and
cream, and crawfish, simmer for 5 minutes or until crawfish are heated through.

Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt
and freshly ground black pepper. Ladle into soup bowls and garnish each serving with the
green onions and bacon.

Yield: 8 servings

[saturn]

Sounds really yummy. Only problem -- I need someone to cook it for me. I am a lousy and lazy cook.

[Jada]

What about Greg? Does he cook?

[saturn]

What about Greg? Does he cook?

Not much, but now he's retired, maybe I can get him started at it. Hmmm. Cooking lessons for Xmas? ;)

[Amyloves...]

I love to cook so I'll share some on here. But Jada...you need to put names!

[dumbtourist]

I love to cook so I'll share some on here. But Jada...you need to put names!

I agree with amyloves...that sounds great, but what's it called???:confused:

[breambob]

I knew this was going to happen. I'm alerting the moderators. Next thing you know ibjamn will be in here with her stuff. OMG !

[ozzie]

[QUOTE=Jada;1372]Does anyone wanna swap favorites?

Fresh Louisiana redfish filets.....
QUOTE]

Sounds really good and something even I could make (although I said that a while ago for one of IBJ's and a disaster ensued).

Assume a green onion is a shallot... Is a bell pepper a capsicum? :confused:

[ozzie]

hmmmnn... does that mean you can't shorten a quote?

[ozzie]

Sounds really yummy. Only problem -- I need someone to cook it for me. I am a lousy and lazy cook.

I love having folk for dinner and going the whole hog with the trimmings... lousy cook though, so often its a beautiful table and a BBQ! I keep trying though!

[jodied]

I love having folk for dinner and going the whole hog with the trimmings... lousy cook though, so often its a beautiful table and a BBQ! I keep trying though!
I'm with you Ozzie...all about the presentation! I'm famous for Peanut butter and Jelly eaten on the best china by candlelight!

[Jada]

Sorry, my first recipe is Redfish with a Crawfish Etoufee. The 2nd one is Corn and Crwfish Chowder (even though it's thinner than a chowder)

[Jada]

hmmmnn... does that mean you can't shorten a quote?

I tried and couldn't figure it out either?????

[Jada]

No Oz, a green onion is long. Aa shallot looks more like a yellow onion (only more oval). Dunno what the heck a capsicum is? Bell = red, yellow, orange, green...

[saturn]

shorten ?????

You can shorten them -- just highlight the part inside the quote and hit the delete key (as above).

[saturn]

Dunno what the heck a capsicum is? Bell = red, yellow, orange, green...

Apparently capsicum is the genus name for all kinds of peppers - sweet ones and hot ones.

http://en.wikipedia.org/wiki/Capsicum

If it's mentioned in a recipe, how do you know what kind to use?

[Jada]

Eat whichever kind of pepper you like.

[Jada]

You can shorten them -- just highlight the part inside the quote and hit the delete key (as above).

Thanks Kate...you're so smart :)

Sometimes I feel like such a dumbass b/c I can't figure this stuff out.

[dumbtourist]

Sometimes I feel like such a dumbass b/c I can't figure this stuff out.

Your not alone, Jada

[Carolina Beadhead]

Sorry, my first recipe is Redfish with a Crawfish Etoufee. The 2nd one is Corn and Crwfish Chowder (even though it's thinner than a chowder)

Jada, go back and edit your post to put in the recipe names. That way we can print them out in their entirety. :)

[Jada]

Done :)

[dumbtourist]

Done :)

Thanks...now the recipe is complete and has a home in my cookbook!

BTW, looks like CBH is running things around here! :D

[saturn]

BTW, looks like CBH is running things around here! :D

And that is a surprise? :D

[ozzie]

Eat whichever kind of pepper you like.

Best advice I've had all day! :D

[Headless Hornman]

You can shorten them -- just highlight the part inside the quote and hit the delete key (as above).

Be careful not to delete the bracket and slash for the close quote:

[ / Q U O T E ]
not
Q U O T E ]

That's what Ozzie did.

[saturn]

We will all get the hang of this place pretty soon. It seems we have all been pretty creative with it already.

[Carolina Beadhead]

Thanks...now the recipe is complete and has a home in my cookbook!

BTW, looks like CBH is running things around here! :D


Nah, I'm just soooo excited about the new board AND the upcoming Swampfest trip I can hardly stand it. :D

Besides, you guys KNOW what I'm talking about. Everyone around here just smiles politely when I talk about it....

[Jada]

6-8 strips of bacon
2 small or 1 large pork tenderloin
1/2 cup soy sauce
1 TBSP onion
1 clove minced garlic
1 TBSP white vinegar
1/4 tsp cayenne pepper
1/2 cup sugar



wrap tenderloin with bacon, fasten w/ toothpicks
place meat in glass baking dish
combine ingredients and pour over meat
refrigerate for 4-5 hours, turning halfway thru
bake in same dish @ 300 for 1 to 1 1/4 hours until meat temp reaches 150
degrees, basting occassionally.

[Blitzzzzz]

Thanks Kate...you're so smart :)

Sometimes I feel like such a dumbass b/c I can't figure this stuff out.

If you go to the User CP and then to edit options, you can scroll down to Miscellaneous options, then Message Editor interface.
Set your interface for "Enhanced interface - Full WYSIWYG Editing" and when you compose your message it is truly "What You See Is What You Get!":cool:

[ibjamn]

Per request, I'm posting this over here:

Grillades and Grits
1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or 3c. water & 1c. red wine
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.
__________________

[BigDag]

I just received a gift of five pounds of huge, gorgeous shrimp. Ordinarily, I'd just boil them, but I feel like doing something different. Anyone have a good recipe?

[mightyradgumbo]

Got a couple for ya, Dag.
The first is what I came to know as Beaufort Stew:

1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (andouille, kielbasa, whatever your taste), cut into 1/2" slices
10 to 12 ears of corn on the cob, broken into 3" pieces
4 pounds uncooked shrimp in shell

In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

Add sausage and gently boil, uncovered, five minutes. Add corn and cook an additional five minutes (begin timing immediately, don't wait until water is boiling).

Add shrimp and cook three minutes longer. Remove from heat, drain immediately, and serve.

Yields 8 servings.

The other is a wicked easy but tasty grill recipe:

Grilled Prosciutto-wrapped Shrimp

24 jumbo shrimp, uncooked
6 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh rosemary leaves
2 tablespoons sliced garlic cloves
1/2 teaspoons crushed red pepper flakes
2 teaspoons freshly grated lemon zest
Salt and pepper
12 slices (about 4 ounces) paper-thin imported prosciutto, cut in half crosswise
Lemon wedges
Rosemary sprigs

Peel and devein the shrimp, leaving tails on.

In a large bowl or large re-sealable plastic bag, combine olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared shrimp and toss to coats. Let marinade for approximately 1 hour (no more).

Preheat barbecue grill (oil hot grill to help prevent sticking).

When ready to grill, remove the shrimp from the marinade and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped). Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill. To serve, arrange warm shrimp on a large serving platter with lemon wedges and rosemary sprigs.

Makes 6 servings.

Any way you make it, though, that's gonna be some good eatin' Enjoy!

[saturn]

Thanks Jenn.

I don't know about making grits, but I like the look of the grillades.

[jodied]

I really shouldn't read this thread while I'm at school...I'm sitting here drooling...what will my students think?

[Earthmother]

Here's one I make alot for the fam and friends. As a matter of fact, when the Red Stick Ramblers came thru here in Sept, I made a batch for them as a payback for happiness.

Crawfish Etouffee

Flour, 1 cup
Oil 1 cup
Onions, 2 medium diced
Bell Pepper 1 medium diced
Celery, 4 large ribs diced
Garlic, 4-6 cloves minced
Chicken stock, 2 cups
Thyme ½ tsp.
Basil 1 tsp.
Paprika 2 tsp
Parsley, fresh chopped ¼ c (or 2 Tbs dry)
Tony Chauchere's , green can. Start with a tsp, increase to taste.
Butter,1 stick (NO MARGARINE)
Crawfish, 3 -12 oz packs (or 2 lbs)
Green onions,1 bunch sliced
Half and Half ¼-1/3 c
Sherry (cooking)1/4-13 c
Rice





First, make a medium brown roux (equal parts flour and oil) ,usually 1/3 c each. I make extra in case the crawfish thins the sauce too much. You can add more to thicken.

Dice: 2 med onions, 4 ribs celery, 1 bell pepper and garlic to taste (4 cloves is good)
Saute vegetables in roux x 5 min
Add: Chicken stock. Stir gently.
Add : 1 tsp thyme, 3 tsp Tony Chachere's Seasoning (green can), and ¼ c chopped fresh parsley.
Add: 1/3 -1/2 c. cooking sherry and one stick of BUTTER, not margarine. This is optional, but recommended.
Simmer another 5 minutes
Add 3-12 oz packs of frozen crawfish tail meat with the fat , cook until heated through.
Chop one bunch green onions over the top.
Let simmer while rice is cooking (I recommend making rice for 10)
When rice is almost done, add 1/3- ½ c half and half to the crawfish mix. Stir gently.

Serve etouffee over rice.
Good with coleslaw, corn on the cob , apple pie or strawberry cake.
May use hot sauce on the side, and alter Tony's to taste.

[Earthmother]

Habanero Salsa


2 quarts peeled and finely chopped Roma tomatoes**
6-10 Habenero peppers, seeded and chopped fine**
2 large finely chopped onions**
1/2 cup cider vinegar
1/4-1/2 cup sugar
3 tsp salt
2 tsp cilantro
6-8 drops of liquid smoke

Mix all in a large, heavy bottomed pot, cook on high until it boils, then reduce to medium. Cook stirring frequently until it reduces away most of the liquid. Try not to scorch.
After salsa has thickened (this usually takes an hour or so), spoon into hot jars, hand tighten lids and water bath for 10 min at a rolling boil.
Yields approximately 6 pints.

6 habs will make it unpalatable for kids and old people.
10 will make it chancy for sober people.
You can taste it while it cooks and see what your preference is.
I serve mine w/ lime tortilla chips and a side of sour cream to cut the burning.

**I also use my handychopper to cut this stuff (even the onions and tomatoes). It makes it pretty fine but it cooks up better. I don't recommend hand chopping the habs or handling habs without rubber gloves.

[ibjamn]

I've gotten a few requests for things that were served at Festgiving. First is cornbread dressing:

There is no exact amounts in this recipe, I learned it from my mother. If you like more celery? sage? etc, add it.

1 3-4# chicken, cut into pieces
1 lg (or 2 medium) onions, diced
1lg bell pepper, diced
4 stalks of celery, diced
1 pan of cornbread
1 lg loaf of white bread, toasted
4 - 5 boiled eggs
fresh sage, S&P to taste

1. Bake a pan of cornbread, cool & crumble in a very large bowl. Toast a loaf of bread & cut into cubes, add to the cornbread.

2. Saute the onion, pepper & celery in good amount of bacon fat till soft, add the veggies & fat to the bread. (Sometimes I add diced andouille to this step.)

3. Place chicken pieces, onion skins, pepper innards & top, celery tops in large dutch oven. Cover with water & simmer for 30-45 minutes, or until chicken is tender. I usually boil the eggs in the same pot.) Strain solids, reserving liquid, chicken & eggs & discard.

4. When chicken is cool enough to handle, skin & debone, shred meat into bite-size pieces & add to the bowl

5. Chop boiled eggs & add to bread mixture.

6. Season with salt, pepper & sage to taste. (I use lots of sage; dry & fresh.)

7. Add enough of the broth so mixture is moist.

At this point, you can freeze in freezer bags. Also freeze any leftover broth.

8. This amount of dressing fits in a half-pan (for a chafing dish). Add a little more broth, dot top with butter & bake in a 350 degree oven 45min - 1hr, or until top is browned.


*To make vegetarian, skip step #3 & use boxed vegetable broth to moisten, sautee veggies in butter & leave out andouille.

[ibjamn]

Here's another request:

1 (14oz) can artichoke heart or artichokes
1 cup seasoned breadcrumbs
2 eggs
2 Tbs. fresh lemon juice
2 TBS olive oil
3 cloves garlic, minced
1/2 cup grated parmesan or romano cheese

Drain & mash artichokes, add other ingredients & mix thoroughly. Refrigerate at least 4hrs, overnight is better. Roll the mix into balls, about 3/4". (I use a melon baller). You can microwave them, but I prefer them cold. They freeze well. If you're uncomfortable with the raw egg component, substitute with 1/2 cup pasteurized egg product. (Eggbeaters)

Ohio was frying hens as these were being passed around & someone suggested they might be pretty good deep-fried. (What isn't?) Unfortunately he had just popped the last one in his mouth. If anybody tries that, let us know!

[ibjamn]

And another:

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1/2 tsp baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups semisweet mini morsels, divided
2 (4oz) bars sweet baking chocolate melted & cooled
1/3 cup chocolate syrup
2 tsps vanilla extract
4oz white chocolate, chopped
2TBS, plus 2 tsps butter flavored shortening, divided

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture, alternately with flour, beginning & ending with flour. Add 1cup mini morsels, melted chocolate & chocolate syrup & vanilla, stirring just until blended. (Do not overbeat.)

Spoon batter into heavily greased and floured (with cocoa) 10-inch bundt pan. Bake at 300 degrees for 1hours and 25 or 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely.

Combine 4oz white chocolate and 2TBS shortening in top of double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted & smooth, remove from heat. Drizzle white chocolate over cooled cake. Melt remaining 1/2 cup of mini morsels and 2tsps shortening in small saucepan over low heat, stirring until smoth, remove from heat. Drizzle over white chocolate.

Pumpkin Fudge will go up this afternoon.

[dumbtourist]

Suggestion - a nicely printed and bound collection of these receipes might be a great seller at the auction for the patry...or money maker if multiple copies were available. I know we have only scratched the surface of great receipes so far on this thread. I would buy several as gifts. What do you think??

[Rossvegas]

Here's one of my personal favourites:

1. Take two pieces of bread...any type of bread.
2. Insert into slot on top of toaster.
3. Engage toasting mechanism.
4. When done, garnish with the topping of your choice.

Repeat as required!

[dumbtourist]

Well, there goes the cookbook idea.....

[FurryLilFellah]

http://www.youtube.com/watch?v=bd0TjDBZMMg

[Jada]

I've thought about this and a few of us briefly discussed it but nothing ever became of it. There are a couple of websites that offer this exact thing for pretty cheap. I'll look em up and post them.

Jenn might need her own section...man that woman can cook. :)

[Amy Winette]

Suggestion - a nicely printed and bound collection of these receipes might be a great seller at the auction for the patry...or money maker if multiple copies were available. I know we have only scratched the surface of great receipes so far on this thread. I would buy several as gifts. What do you think??

I would buy a cookbook of just Jenn's cooking. Not that I could cook anything out of it, but I would read it and drool and dream . . .

[ibjamn]

I would buy a cookbook of just Jenn's cooking. Not that I could cook anything out of it, but I would read it and drool and dream . . .


Hehehe.....thank you, Amy. I have had the pleasure of cooking for a great many Threadheads over the years just because of geographical location. We are blessed with many awesome cooks in this group, Ohio & Eat_mo come to mind. :)
I think a Threadhead cookbook is a wonderful idea & I would buy several as gifts. :)

[makeitfunkky]

Thank you kindly. And how about the pumpkin fudge recipe? I promise i'll post my recipes this weekend.

[Montana]

OK, I just read this thread for the first time... I had been holding off... cuz I knew what it contained...
And Mac got it right... FOOD PORN!
I feel like I've just had an affair or something, and need forgiveness.
But I will have to post some recipes. ;)

So first:
Ultimate Margarita.
the juice squeezed from one fresh lime (1 ounce +/-)
2 ounces of Cointreau.
3 ounces of 100% pure blue agave silver tequila.
a dash of simple syrup.

shake with half of a pint glass of crushed ice, and serve in a cocktail glass rimmed with a salt/sugar mix (4 parts salt, 1 part sugar).

(simple syrup: easy to nuke. 1/4 cup water, 1/4 cup sugar. nuke until sugar dissolves, keep it around for your ultimate margaritas and juleps and mojitos too)

[Jada]

OK, here's one:

http://www.morriscookbooks.com/

[Theotherone]

I have nothing original to offer but after years of using - more or less - Buster Holmes RB recipe (who amongst you remember his restaurant at 721 Burgundy) I have settled on the gumbo guy's recipe found here:

http://www.gumbopages.com/food/red-beans.html

[ibjamn]

3 cups Sugar
3/4 cups Butter or margarine
1 (5 1/3 oz.) can (2/3 cup) Evaporated milk
1/2 cup Solid Pack Pumpkin
1 tsp. Pumpkin Pie Spice
1 (12 oz.) pkg. Butterscotch morsels
1 (7 oz.) jar Marshmallow Creme
1 cup Chopped toasted almonds or pecans
1 tsp. vanilla extract

Preparation Directions:
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice
Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).
Remove from heat, stir in butterscotch morsels.
Add marshmallow creme, nuts and vanilla.
Mix until well blended.
Quickly pour into greased 13 x 9 inch pan, spreading just until even.
Cool at room temperature
Cut into squares.
Store tightly wrapped in refrigerator. (freezes well)

[makeitfunkky]

thanks, jenn. didn't mean to bug you about the fudge. Didn't see the note at the bottom of the choc cake until i was making my grocery list just now. :)

[Corona]

roflmao!!!!!! Here's mine:

Open a bottle of Corona
Insert lime
Drink...and savor every sip :)

[Corona]

me too!!! (I mean I would buy a few cookbooks for friends)

[ibjamn]

thanks, jenn. didn't mean to bug you about the fudge. Didn't see the note at the bottom of the choc cake until i was making my grocery list just now. :)


no problem, chica! :)

[makeitfunkky]

Apple Pie

Preheat oven to 450.
5-6 c. apples
3/4 c. brown sugar
1 1/2 Tablespoons cornstarch
1-2 Tbl. water
1/2 tsp. cinnamon

Pour in unbaked shell. Tuck 2 Tbl. butter among the apples. Top with 2nd crust. Bake at 450 for 10 minutes. Reduce to 350 and bake 40-50 minutes.
I used jonagold apples for the festgiving pie. I've used just about every kind of apple. If it's a tart apple, increase the sugar a little.

Pie crust

2 c. flour
2/3 c. veg. shortening
1 tsp. salt
6 Tbl. cold, cold water

Blend all but water with pastry blender. Add water and blend gently. Roll out on floured pastry cloth or floured countertop. Makes 2 crusts. I usually make just a little more so I have plenty of crust--about 1/2 c. more flour, etc.

[makeitfunkky]

Broccoli salad

Dressing
3 TBl. apple cider vinegar
1/4 c. sugar
1 c. mayo

Mix with :

5-6 c. broccoli florets
1 c. dried cranberries
1/2 c. sunflower seeds
2 TBL. chopped purple onion
6 slices crumbled bacon or 5 T. bacon bits

Reserve about half the dressing as you may not need it all for your tastes. Refrigerate for a half hour or so and add more dressing if needed.

[makeitfunkky]

Pecan Pie

2 TBL. butter, melted
1 c. sugar
1 c. corn syrup
3 eggs
2-3 tsp. vanilla
1- 1 1/4 c. pecans

Pour into an uncooked pie shell. Bake at 350 for 50-55 minutes. It will poof in the middle.

This recipe is off the back of the karo syrup bottle with the only change being the vanilla is increased. Of course, I usually change a recipe a little. On this one, for two pies, I triple the recipe, giving a thicker filling.

[FurryLilFellah]

Now let me get this straight;
You put the lime in the coconut
You drank them both up
put the lime in the coconut,
You drink them both up
the lime in the coconut,
you drink them both up
you put the lime in the coconut,
you're such a silly woman,
put a lime in the coconut,
and drink them both together,
put the lime in the coconut,
then you'll feel better.
put the lime in the coconut,
drink them both down,
put the lime in the coconut,
and call me in the morning

[Carolina Beadhead]

Pecan Pie

2 TBL. butter, melted
1 c. sugar
1 c. corn syrup
3 eggs
2-3 tsp. vanilla
1- 1 1/4 c. pecans

Pour into an uncooked pie shell. Bake at 350 for 50-55 minutes. It will poof in the middle.

This recipe is off the back of the karo syrup bottle with the only change being the vanilla is increased. Of course, I usually change a recipe a little. On this one, for two pies, I triple the recipe, giving a thicker filling.

Hey, Vic! Where's the bourbon?? :D

[chicagomike]

I know it sounds bad, but I was in a "thing" with a Cajun girl from Lafayette for a few years. An easy way to do etouffe without messing around with a roux is.. GASP...Using Campbell's GOLDEN Mushroom Soup. Onion, bell pepper, some garlic, cayenne and its as simple as that. Throw in some crawfish or shrimp and you are good to go. I make this at work because I cant be standing around stirring a roux. For you novice cooks its pretty damn easy. Note I dont have exact amounts of any particular ingriedient because I just throw it all together. Use good rice.

[mightyradgumbo]

Wow, just when I think that the chicken, mashed potatos and cornbread that I whipped up for dinner was tasty LOL
YYR, Amy Jenn (and David for the out of this world Crawfish Bread) could do a book on thier own
I thank each and every one of the contributors for the food at festgiving for adding to the one less notch I had to move my belt after leaving the city :D

[makeitfunkky]

As the pecan pie cooks, pour a nice glass of bourbon on the rocks and drink up!

[makeitfunkky]

Sweet Potato Casserole

Preheat oven to 375.
8 c. boiled sweet potatoes
1/2 stick butter
3/4 c. sugar
3 eggs
1 TBL. vanilla

Topping
1/2 c. flour
1 c. brown sugar
1 c. pecans

1 stick butter

Blend potatoes, etc. in mixer and pour in 9x12 baking dish. MIx topping and sprinkle over potatoes. Melt butter and drizzle over topping. Bake for 25 minutes.

[Carolina Beadhead]

Sweet Potato Casserole

Preheat oven to 375.
8 c. boiled sweet potatoes
1/2 stick butter
3/4 c. sugar
3 eggs
1 TBL. vanilla

Topping
1/2 c. flour
1 c. brown sugar
1 c. pecans

1 stick butter

Blend potatoes, etc. in mixer and pour in 9x12 baking dish. MIx topping and sprinkle over potatoes. Melt butter and drizzle over topping. Bake for 25 minutes.

<drool> And it was WONDERFUL, Vic! Even cold the next morning for breakfast. :D

[ibjamn]

I do not cook by recipe. So you have to kinda judge by
the amount of pasta you use. So start with maybe 1-2 cans of milk and 1 lb of pasta. You can always save the cheese mixture left over for the next time by freezing in a ziplock bag.


Ingredients:
evaporated milk
colby longhorn cheese
velvetta cheese
mozzarella cheese
sharp cheddar cheese (or, really, any cheese of choice)
butter
salt
pepper
pasta of choice


in a large pot heat evaporated milk on a low fire, add velvetta cheese, about a half box and melt, add each cheese about 2 - 4 cups each, except mozzarella cheese, when all cheese
is melted and mixture is smooth and creamy, medium cosistency, add about 1/2 - 1 lb of butter. add salt and pepper to taste.
boil pasta until almost done, drain and place in pan or glass dish. Mix in
mozzarella cheese, about 2 cups.
pour cheese sauce over pasta and mix well. pour enough sauce so that the pasta is soupy. place a layer of cheddar cheese on top. Bake at 350 degrees until you can see the mixture become bubbly. do not bake dry.
bake until top layer of cheese melts and browns slightly.

Serve hot.

Enjoy,
Linda

[mightyradgumbo]

OMG, Jenn. I am drooling just thinking how great that Mac and Cheese was. Just another amazing dish that evening.

[Jada]

The mac n cheese was the best I've ever tasted. Yum!

[rosetree]

Jenn--- Did I miss David's Crawfish bread recipe???:confused: :D I've got the pizza stone, just need to put it to good use!

[ibjamn]

Jenn--- Did I miss David's Crawfish bread recipe???:confused: :D I've got the pizza stone, just need to put it to good use!

Here ya go!

envelope active dry yeast
1 TBS sugar
2 TBS plus 1 tsp vegetable oil
1 1/4 cups warm water (110F)
3 1/2 cups all-purpose flour
2 1/2 tsps salt
1 TBS unsalted butter
1/2 cup chopped onion
1 TBS finely chopped red bell pepper
1 TBS finely chopped yellow bell pepper
1/2 tsp cayenne pepper
1 1/2 pounds peeled crawfish tails (drain well)
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with jalapenos, grated
1 large egg, beaten
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Combine the yeast, sugar & 2 TBS of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast.
In a large mixing bowl, combine the flour & 1 tsp of the salt. Add 1/4 cup at a time to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball & climbs up the dough hook.
(*NOTE this is the original recipe. David makes the dough by hand, not with a mixer)
Coat a large bowl with the remaining 1 tsp vegetable oil. Put the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place & let rise until doubled in size; about 1 hour.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 tsps salt & the cayenne. Cook, stirring, for 4 minutes. Add the crawfish tails and cook, stirring for 5 minutes. Drain the crawfish mixture.
Remove the dough from the bowl and turn it onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Roll it out to a 20 X 15 inch rectangle, about 1/8 inch thick.
Combine the cheeses in a medium sized mixing bowl. Sprinkle hald of the cheese over the upper half of the rectangle, leaving 1/2 inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese. Fold the other hald of the dough up over the filling, forming a half-moon shape and pinch the edges tightly to seal completely. Fold the edges over & crimp. Carefully transfer the dough to a large pizza peel, sprinkled with corn meal. With a sharp, pointed knife, make 3 slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg & sprinkle with the kosher salt & black pepper. Cover with plastic wrap and set aside to rise until doubled in size; about 1 hour.
Preheat the oven to 400 F.
Remove the plastic wrap & bake on a pizza stone until golden brown, 10-15minutes. Let cool slightly. Cut crosswise into 12 equal portions & serve warm.

[rosetree]

Thank You , thank you, thank you as soon as the orders die down and I have a minute to breathe, I think I'll make a treat for Brenda and the kids!:D :D :D

[ohio]

Artichoke Brie Dip
12oz. Marinated Artichocke Hearts, well drained & chopped (reserve one heart for garnish)
8oz. Brie, cut in small pieces
8oz. Cream Cheese, at room temp
1 cup Mayonaise
2 Tbs finely chopped green onion
1/2 tsp Oregano
1/2 tsp Salt
1/4 tsp Pepper
Parsley for garnish

Preheat oven 375 degrees
Mix all of above. Spread into shallow casserole, garnish with parsley and reserved choke leaves. Bake 20 mins. or until piping hot. Serve with sesame crackers YUM!

[ibjamn]

Thanks, Bry! I can't wait to try this!!

[dumbtourist]

http://i141.photobucket.com/albums/r66/dumbtourist/Eat_fish.gif

[Jacquesimomo]

Hey Jada,
I'm going to mix this up this weekend--- does the corn have to be fresh? And, if so, how many ears do you think I need for five cups?
Sounds totally yummy in this nasty STL weather we've been having! Thanks!

[FurryLilFellah]

Forgive me queens of the blogs.

[Corona]

that's it, I'll never eat turtle soup now....poor turtles (sorry)

[Jada]

Hey Jada,
I'm going to mix this up this weekend--- does the corn have to be fresh? And, if so, how many ears do you think I need for five cups?
Sounds totally yummy in this nasty STL weather we've been having! Thanks!


You can use between 4-5 cups. Depends on how corny you like it. Ha ha. That sounded funny. Remember, it's not as thick as a chowder should be but damn good!

Going to Dogtown Allstars at the Oyster Bar tonight? If you want to get in touch with me, Kathy Thompson has my email and # too (I think).

[Jada]

Oh sorry Momo, to answer the other part of your question...no, the corn can be frozen, fresh or canned.

[Michelino]

This looks like a good place to try out this avatar....
will come back later with a recipe or two!

http://i72.photobucket.com/albums/i193/Michelino/avatars/AnimationSoftshellandMe03.gif

[ibjamn]

This looks like a good place to try out this avatar....
will come back later with a recipe or two!

http://i72.photobucket.com/albums/i193/Michelino/avatars/AnimationSoftshellandMe03.gif


OMG!!!! That is TFF!!!!! :D

[Corona]

queens of the blogs?? I'm lost....who dat?

[Corona]

OMG, that's awesome Mich!!! lol

[Jacquesimomo]

Jada,
I made the corn/crawfish chowder for a family gathering yesterday and it was delish!! thanks for sharing---what a great and easy recipe!

[Jada]

Glad you enjoyed it! :)

[Amy Winette]

This looks like a good place to try out this avatar....
will come back later with a recipe or two!

http://i72.photobucket.com/albums/i193/Michelino/avatars/AnimationSoftshellandMe03.gif

LOVE it Mich! It's on your myspace too, isnt it?

[Michelino]

LOVE it Mich! It's on your myspace too, isnt it?

Yeah Amy, I made it for my profile there but this is one place where people truly appreciate the joy of dancing with a Soft Shell Crab Po-Boy!

[ohio]

Ibj, thanks so much for the cornbread stuffing (http://www.nojazzfest.com/chat/showpost.php?p=3366&postcount=38) recipe! I've been pre-cooking since Sunday for the T-Day meal. I added a sleeve of saltines instead of salt, and cracked the chicken bones to put back in the stock for a few hours. mmmmmmmmmmmmm, good! It's the best stuffing I've ever had!

[ibjamn]

Ibj, thanks so much for the cornbread stuffing (http://www.nojazzfest.com/chat/showpost.php?p=3366&postcount=38) recipe! I've been pre-cooking since Sunday for the T-Day meal. I added a sleeve of saltines instead of salt, and cracked the chicken bones to put back in the stock for a few hours. mmmmmmmmmmmmm, good! It's the best stuffing I've ever had!


YaYY! I saw Paula Deen put a sleeve of saltines into her cornbread dressing this week, saying it was the secret to good dressing. I'm gonna try it!

[Staxsun]

YaYY! I saw Paula Deen put a sleeve of saltines into her cornbread dressing this week, saying it was the secret to good dressing. I'm gonna try it!

My mother always used saltines in her scalloped oysters, and I always wondered if this was how people started using oyster dressing. One of my favorite dishes on urt!

[funkkjunkie]

Potato soup

2lb. bag frozen hash browns
2 cans chicken broth
seasoning salt
milk
grated cheddar

Cover potatoes with broth. Add salt. Simmer until desired softness. You can mash the taters or leave it chunky. Add about 1/2 c. milk-to your desired thickness. Add 2 cups cheese.

You can change it up a little by sauteeing onions, celery and carrots before adding potatoes. Also delicious with chopped ham.

[Carolina Beadhead]

Potato soup

2lb. bag frozen hash browns
2 cans chicken broth
seasoning salt
milk
grated cheddar

Cover potatoes with broth. Add salt. Simmer until desired softness. You can mash the taters or leave it chunky. Add about 1/2 c. milk-to your desired thickness. Add 2 cups cheese.

You can change it up a little by sauteeing onions, celery and carrots before adding potatoes. Also delicious with chopped ham.

ooooh, Vic! I LOVE potato soup!

Gonna keep this one.

[breambob]

Greatest hit from dinner yesterday. Roasted Roots:

1 lb. red potato
1 lb. sweet potato
1 lb. rhudabaga
1 lb. carrot

All chopped up coarsely, mix with about a 1/4 cup butter, 1/4 cup olive oil, some parsley, chives and garlic. A little salt and black pepper. Roast in a 450 degree oven until all is browned nicely (about 35 minutes, stir it up from time to time).

Yum.

[Amyloves...]

And suddenly I'm in the mood to spend the whole day in the kitchen! Thanks yall. I'll try to add some recipes on here too.

[saturn]

I'm not much of a cook but Eat Mo reminded me of this really good and really easy recipe of mine:


AUGRATIN HASH BROWN POTATOES

1 (2 lb.) pkg. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
Thaw hash browns. Mix all ingredients and put in baking dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake 1 hour at 350 degrees. Serves 10-12.

[Corona]

PARTY POTATOES!!! I make this all the time....we use Tex Mex grated cheese cuz it adds a little spice and then add a good portion of crumbled bacon. So yummy!!! Serves a good size party and prep time is about 5 minutes if that :)

[ohio]

YaYY! I saw Paula Deen put a sleeve of saltines into her cornbread dressing this week, saying it was the secret to good dressing. I'm gonna try it!
Yep, that's where I got the idea...

[funkkjunkie]

Ooh, saturn, i love those taters. I've started using crushed chex cereal for the topping because it stays crunchy. Also if you don't quite have enough sour cream but you have cream cheese, you can substitute.

[ozzie]

Here's my easy potato bake...

Potatoes
Bacon
Onion
Grated tasty cheese
Thickened cream

Thinly slice a bunch of potatoes and par boil (add some chicken stock to the water if you like and don't overcook).
Saute sliced onion and diced bacon.
Grease a pie dish and add a layer of potato slices.
Sprinkle/spread bacon and onion.
Add a layer of grated cheese and drizzle some cream over.
Repeat a layer of potatoes and then bacon and onion.
Finish with a mass of grated cheese and pour cream over.
Cover and bake in a hot oven for about 45 minutes.
Remove cover and blast with some fan forced heat to brown it all up.

BBQ, tossed salad, crusty bread, lots of wine and a potato bake.

I have one in the oven as we speak.... seriously! I'll take a pic when it comes out.

Here 'tis...

http://i138.photobucket.com/albums/q273/oldozzie/DSC00164.jpg

[ibjamn]

Oh YUM, Ozzie!!!!!! :P

[Carolina Beadhead]

Here's my easy potato bake...

Potatoes
Bacon
Onion
Grated tasty cheese
Thickened cream

Thinly slice a bunch of potatoes and par boil (add some chicken stock to the water if you like and don't overcook).
Saute sliced onion and diced bacon.
Grease a pie dish and add a layer of potato slices.
Sprinkle/spread bacon and onion.
Add a layer of grated cheese and drizzle some cream over.
Repeat a layer of potatoes and then bacon and onion.
Finish with a mass of grated cheese and pour cream over.
Cover and bake in a hot oven for about 45 minutes.
Remove cover and blast with some fan forced heat to brown it all up.

BBQ, tossed salad, crusty bread, lots of wine and a potato bake.

I have one in the oven as we speak.... seriously! I'll take a pic when it comes out.



Yummmm! I can smell it from here!

(I assume that "blast it with some fan forced heat to brown it all up" translates to "switch oven setting to broil for a few minutes til golden brown". :D )

[ScoopJohnD]

Yummmm! I can smell it from here!

(I assume that "blast it with some fan forced heat to brown it all up" translates to "switch oven setting to broil for a few minutes til golden brown". :D )

Wow Oz, that looks looks great and it sounds like it would taste fantastic as well. I'm gonna try it some time this week.

And when I do, you can bet I'm gonna "blast it with some fan forced heat"!!!
That sounds like a helluva lot more fun than "switch oven setting to broil".

[Amyloves...]

Wow Oz, that looks looks great and it sounds like it would taste fantastic as well. I'm gonna try it some time this week.

And when I do, you can bet I'm gonna "blast it with some fan forced heat"!!!
That sounds like a helluva lot more fun than "switch oven setting to broil".
Cracking up laughing over here! Oz always laughs at me when I need Oz to US translations of some of her email comments. But her wording always sounds so much more fun!

[Amy Winette]

I vote that everyone go back and add pix to their recipies! Enjoying the visual over here :)

[ScoopJohnD]

This is from Paul Prudohmmes 'Fiery Foods I Love Cookbook' Lots of ingredients but simple to make

Sweet and Sour Kraut

Seasoning Mix

1 tsp ground dried ancho chile pepper
1 tsp ground dried guajillo chile pepper
(He says you can use any kind of ground chile pepper. DON'T USE HABERNO and don't use chile powder.)
1 tsp salt
3/4 tsp garlic powder
1/2 tsp carroway seeds
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp white pepper
1/4 tsp cayenne
1/4 mace (I've omitted this and it still tastes good)

Slaw

2 Tbsp vegetable oil
4 cups julienne onions
1 medium head cabbage cut into julienne strips
2 large or 3 or 4 small unpeeled apples cut into thin wedges (I use gala)
2 tbsp minced fresh garlic
2 tbsp minced fresh ginger
1 cup basalmic vinegar
1 cup dry white wine
1/4 cup firmly packed brown sugar

Combine seasoning mix in small bowl

Heat oil in a 6 quart pot over high heat until just smoking, about 4 minutes. Add the onions and cook, stirring occasionaly until they start to brown, about 8 minutes. Stir in the cabbage, apples, ginger, garlic and cook, stirring frequently for 4 minutes. Add the vinegar and scrape up all the brown bits on the bottom of the pot. Stir in the wine, brown sugar and the seasoning mix. Cover, reduce heat to medium and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 20 to 30 minutes

Can be served hot or cold, almost anytime, almost anywhere.


Personal aside.....this is great with anything, it's simple to make, try it. As I wrote on the bar thread, I've put this on a hot dog and it tasted great.

[ibjamn]

OMG! Does that sound good, or what? I do have dried ancho chili peppers, can I use 2tsps of that since I don't have the guajillo?
I'm making this kraut this week!
Thanks, Scoop!

[ScoopJohnD]

OMG! Does that sound good, or what? I do have dried ancho chili peppers, can I use 2tsps of that since I don't have the guajillo?
I'm making this kraut this week!
Thanks, Scoop!\

I suppose you could. Chef Paul says using different varieties adds to the flavor. I got my ground dried chile peppers at the French Market in the Quarter. Forgot which booth but they had little packets of different varieties for about 2 or 3 bucks each. That was pre-thing so hopefully that booth is back. If not, Whole Food should have different varieties I would think.

[Corona]

Here's my easy potato bake...

Potatoes
Bacon
Onion
Grated tasty cheese
Thickened cream

Thinly slice a bunch of potatoes and par boil (add some chicken stock to the water if you like and don't overcook).
Saute sliced onion and diced bacon.
Grease a pie dish and add a layer of potato slices.
Sprinkle/spread bacon and onion.
Add a layer of grated cheese and drizzle some cream over.
Repeat a layer of potatoes and then bacon and onion.
Finish with a mass of grated cheese and pour cream over.
Cover and bake in a hot oven for about 45 minutes.
Remove cover and blast with some fan forced heat to brown it all up.

BBQ, tossed salad, crusty bread, lots of wine and a potato bake.

I have one in the oven as we speak.... seriously! I'll take a pic when it comes out.

Here 'tis...

http://i138.photobucket.com/albums/q273/oldozzie/DSC00164.jpg
oh man Ozzie, it's 6 a.m. and that would make the perfect breakfast food with a couple of eggs.....that looks sooooooooo good!

[ozzie]

Hey Scoop.... I hear you broiled some bread over Thanksgiving! Care to share the recipe? :D

[heyhon]

has anyone put up a good gumbo recipe yet? That's the one I want to master this winter.

[breambob]

has anyone put up a good gumbo recipe yet? That's the one I want to master this winter.

First you make a dark roux...

Not trying to be a smartass, but you left yorself wide open, hon :)
I'm sure folks have some good ones out there, I've heard ms seebass makes a bad-assed pot of gumbo.

[Fables of Faubus]

It's all about thee chicken...

[heyhon]

First you make a dark roux...

Not trying to be a smartass, but you left yorself wide open, hon :)
I'm sure folks have some good ones out there, I've heard ms seebass makes a bad-assed pot of gumbo.

I'm sure you're not trying to be a smartass; you just can't help yourself!

Now gimme the damn recipe.

[breambob]

I'm sure you're not trying to be a smartass; you just can't help yourself!

Now gimme the damn recipe.

OK, hon. This is very close to the recipe I use:


http://www.gumbopages.com/food/soups/turk-gumbo.html

Except:
I don't use shrimp, because I'll freeze a lot of this.

I bake a large boneless turkey breast (5+ lbs.) instead of fooling with the carcass, I use low salt turkey stock from a can.

I don't make my own roux anymore, I use Kary's Dark Roux, a full pint bottle, google it for a online source. I promise it's much easier to use than making your own roux, espicially if you've never done it before, but you can still scorch it if you don't watch the heat closely.

This makes a big pot, great for freezing for later or for Xmas gifts in 1/2 gallon batches. I'll make two of these next week sometime.

[heyhon]

thanks, bb, I'll report back on how I do.

[Blitzzzzz]

I don't make my own roux anymore, I use Kary's Dark Roux, a full pint bottle, google it for a online source. I promise it's much easier to use than making your own roux, espicially if you've never done it before, but you can still scorch it if you don't watch the heat closely.

bb,
Have you tried the dry mix? I remember hearing Frank Brigsten talk about toasting flour for roux which allows you to play with the oil content. Great for those of us trying to rein in the waistline!:cool:

[LaTiDa]

I got one even you lousy and lazy cooks can make...

Barbeque Shrimp (although why it is called BBQ shrimp I don't now since you don't BBQ it... well anyway here it is).

Preheat oven to 350 degrees.

Get some shrimp (the bigger the better... there's that porn again). Rinse and drain it and put in shallow baking dish.

In pan sautee alot of butter, 'bout a bottle of beer, gahlic, pepper (I like red), hot sauce, worsteshire (sorry I can't spell) if your in the mood, parsley and a couple of bay leaves for 10 min. (sorry I make this from memory and don't actually measure... the more shrimp the more ingredients... just kinda go with the flow).

Pour over shrimp and bake for a half an hour.

Serve with nice crusty bread... I just had it for dinner over pasta! Yum

First time I had it at someones home in New Orleans I about had a... well, you know.

[ibjamn]

Saw Kermit make it on the grill once

BBQ Shrimp

5# large shrimp
1 # butter
3/4 c. white wine
4 cloves garlic, roughly chopped
1 tsp rosemary
2 tsps oregano
lots of black pepper
paprika
hot sauce to taste

You can cook with heads on or off, but don't peel, wash thoroughly.
Melt butter, add white wine, garlic, hot sauce, herbs, salt & pepper, add shrimp & marinate in disposable aluminum pan for one hour.
Sprinkle paprika on top. Put aluminum pan on direct heat on grill, close cover and cook for 30 minutes, stirring occasionally.
Serve with french bread for dipping.

[breambob]

bb,
Have you tried the dry mix? I remember hearing Frank Brigsten talk about toasting flour for roux which allows you to play with the oil content. Great for those of us trying to rein in the waistline!:cool:

Yes I have. My friends in NO used to make it themselves by browning flour in a hot oven. They use Kary's Dry Roux now. It's really not bad, and zero fat. Bro Mark uses it a lot in his pot pies.

http://www.cajunwholesale.com/catalog/product_info.php?products_id=68

[ohio]

This is the recipe I use, it's basically K Paul's version. I think using whole shrimp with the heads on is crucial because of the tasty fat the heads contain. You can still make it with headless shrimp and it's still pretty good though. BARBECUED SHRIMP


2 dozen large shrimp with heads and shells, about 1 pound
1/4 pound (1 stick) plus 5 tablespoons unsalted butter, in all
1-1/2 teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon cajun spice mix
1/2 cup shrimp or seafood stock
1/4 cup beer, at room temperature


Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body.

Combine 1 stick of the butter, the garlic, Worcestershire sauce, and the cajun spice mix in a large skillet over high heat.

When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve immediately in bowls with lots of French bread for dipping.

[dumbtourist]

I'm getting hungry....

[eat_mo_crawfish]

Here's a quick and easy olive tapenade recipe. I usually mix it up the day before and let it sit in the fridge and flavorfy, and always add a little more of some and less of other stuff depending on the ol' taste buds.

Olive Tapenade

1 cup black olives
3 cloves garlic
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon chopped thyme leaves
1/3 cup extra virgin olive oil

Blend all ingredients in a food processor. Serve with crusty bread.

[eat_mo_crawfish]

What do you do with the crawfish, taters, and corn from yesterday's crawfish boil? You make crawfish tater salad, dat's what. If you're not in a spot where you can have a crawfish boil, just boil your corn and taters in crab boil and add Louisiana crawfish tails from your local market (hopefully available frozen).

All of the measurements are guesses, because I literally just use what's left over. Do the same thing with boiled crabs.

Crawfish Potato Salad

2lbs new potatoes, cubed
2lbs crawfish tails
4 ears corn, cut from da cob
2 stalks celery, chopped
Small bunch of green onions, chopped
Lots of fresh parsley
Mayo in an amount to your personal liking (I sometimes use a bit of plain yogurt with the mayo)
Splash or three of Creole mustard
Fresh ground pepper
Salt only if necessary (the crawfish, taters, and corn may have been salted sufficiently in the boil, so be careful)

Optional add-ins

4-5 boiled eggs
1 cup chopped red bell pepper

Mix together, refrigerate, and enjoy.

[Blitzzzzz]

Yes I have. My friends in NO used to make it themselves by browning flour in a hot oven. They use Kary's Dry Roux now. It's really not bad, and zero fat. Bro Mark uses it a lot in his pot pies.

http://www.cajunwholesale.com/catalog/product_info.php?products_id=68

Thanks!:cool:

[Staxsun]

You stick around here, you learn things. I've used Kary's jar roux for a long time, but I didn't know they had a dry roux. Got to get some of that. For many years I've used Tony's Instant Roux to thicken all sorts of things. So the new rule is, "First you fake a roux."

[Blitzzzzz]

So the new rule is, "First you fake a roux."

Thanks, Stax! Plenty good laugh from that, or continuing in the same vein, "That's rich!":cool:

[funkkjunkie]

Oooowwweeeeee. Linda's macandcheese just went in the oven to have with brown beans and broccoli. THAT is some cheesy stuff.

[ibjamn]

LOL, kk! Tell me how you liked it. :)

[funkkjunkie]

It is delish. I don't think i even put all the cheese it called for and it's still amazing.

[ibjamn]

I'll tell Linda, she'll be happy! :)

[ScoopJohnD]

I made Oz's potato bake last night. Yummy, yum. Tasted great fresh out of the oven and even better tonight reheated in the oven. Used cheddar and gouda cheeses and best of all I got to "blast it with some fan forced heat"!!
Woo Hoo!!

I'm gonna experiment with it next time and instead of bacon use some browned crumbled chorizo sausage, or may andouille for just a bit of kick. But it's fantastic just the way Oz does it. And it really looks nice too.

Jenn, did you make the kraut yet. Let me know how you like when you do.

[ozzie]

Awwww Scoop, I'm all verklempt that you made it and it tasted good. Next time I go to say that I can't cook I'm gonna stop myself and explain that I'm actually a chef of international repute! :D We often fry up the leftovers next day together with any BBQ leftovers. There's, um, a reason we're the size we are!

Still a bit concerned y'all don't have fan forced ovens.

[ohio]

Still a bit concerned y'all don't have fan forced ovens.
I'm guessing you're talking about convection ovens(?), and no, most folks do not have them here.

[Amy Winette]

I think we might. We got a fancy schmantzy new oven in our house when we bought it and I'm thinking its got some forced air kind of thing going on . . .

[Corona]

I'm guessing you're talking about convection ovens(?), and no, most folks do not have them here.
I love my convection oven, you never have to turn your food when baking :)

[funkkjunkie]

Turn your food when baking?

[Staxsun]

1 cup dark brown sugar
1 cup (two sticks) butter
1 cup granulated sugar
4 large eggs
2 cups dried fruit (dried cranberries or raisins)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all purpose flour
1 bottle Jose Cuervo tequila (silver or gold, as desired)

First sample the Cuervo to check quality,

Take a large bowl.

Check the Cuervo to make sure it is of the highest quality. Pour another 4 ounces in measuring cup and drink.

Turn on electric mixer.

Beat one cup of the butter in a large fluffy bowl. Add one cup of sugar. Beat again.

At this point, it is best to make sure the Cuervo is still ok. Try another 4 ounces, just in case.

Turn off the mixerer thingy. Break two eggs and add to the bowl and chunck in the cup of dried fruit, picking the frigging fruit off the floor.

Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a screwdriver.

Sample the Cuervo to check for tosisticity.

Next, sift 2 cups of salt or something.

Check the Jose Cuervo.

Now shift the lemon juice and strain your walnuts.

Add one table.

Add a spoon of sugar, or sometink. Whatever you can find. Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo, and make sure to put the stove in the dishwasher.

Cherry Mistmas!

[ScoopJohnD]

Now THAT'S my kind of recipe Stax!

Cracking up here Joisey on a cold December night. Gotta bake some of them cookies this weekend.

[t-bird]

Hi Ozz~A green onion, also called a scallion, isn't equivalent to a shallot. It has a slender white bulb and long green stems. If you can't find green onions, you can use a regular white or yellow onion, but you'll miss the color in your final dish. Shallots have the flavor profile of the combination of garlic and red onion. Capsicum is a general category of peppers, either chilis or sweet peppers (a green bell is a sweet pepper). Hope that helps.

[t-bird]

oops, now I see that this was already addressed - sorry, still finding my way around the new forum.

[ozzie]

Thanks T-Bird. I think we do call them shallots or spring onions and I use red and green capsicum in just about everything! As Jada says "eat whatever pepper you like"!

Our crayfish is your lobster, your shrimp are our prawn... and so on!

[Amy Winette]

T-Bird!! Benn to the bar yet?? :)

[t-bird]

not yet, Amy. I guess I should head over. :)

[Amy Winette]

Not that recipes is a bad place to start ;)

[ohio]

Now THAT'S my kind of recipe Stax!

Cracking up here Joisey on a cold December night. Gotta bake some of them cookies this weekend.
TFF Stax!
Scoop, I made the kraut & it was fabuloso! About half way through I realized I use to make something so very similar, except with red cabbage & the addition of bacon.
food for thought

[Amyloves...]

Recipes definitely not a bad place to start, especially for T-bird. If memory serves me right, and I think it does, the chick's a CHEF!

[ohio]

Samoa Cookies

6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips

In 2−quart saucepan over medium−low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.

note: These are very close to that Girl Scout favorite, Samoa's (now called Carmel Delights). I don't bother with the hole in the middle, as it's just cosmetic. Toasted coconut is a must. If you can't buy it toasted, toast it yourself. Preheat oven to 350, spread coconut thinly on two sheet pans. Stir once a minute until golden brown, but don't overdo it.
http://i123.photobucket.com/albums/o291/bryanr1234/samoa.jpg

[funkkjunkie]

Cocoons
1 c. butter
1/2 c. powdered sugar, sifted
1 tsp. vanilla
Cream these together.
2 1/2 c. flour
3/4 c. chopped pecans
Mix all.
Roll walnut sized pieces into balls or cocoon shapes. Bake at 375
degrees for 10-15 minutes. My mom's recipe says until set but not brown.
But I like mine to get a little brown on the edges to achieve a crisper
cocoon. Roll in powdered sugar while warm. Store on layers of waxed
paper. Makes 30-40.

Ma's Date Loaf
1 lb. pecans
1 lb. chopped dates
1 c. sugar
1 tsp. vanilla
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3 eggs, separated

Mix 1st 4 ingredients. Add dry ingredients and mix. Add beaten yolks.
Beat whites and fold in. Pour in 9x12 greased pyrex pan. Bake at
300degrees for 1 hour. This is very thick and chockful of dates and pecans.

[saturn]

Bumping for the cooks in the crowd.

[pokerchick66]

Bumping for the cooks in the crowd.

What a sweetheart you are. :)

Thanks!

[Headless Hornman]

This is the recipe I use, it's basically K Paul's version. I think using whole shrimp with the heads on is crucial because of the tasty fat the heads contain. You can still make it with headless shrimp and it's still pretty good though. BARBECUED SHRIMP


2 dozen large shrimp with heads and shells, about 1 pound

<snip>


That's the recipe I use; made it at the last two Mag Fests. Ask Joe Pony what he thinks--says it's better than Pascale's Manale. I believe they invented the dish.

I found a local seafood processor that sells head-on wild Gulf of Mexico shrimp. They have monthly sales--$5 a pound for Colossal shrimp (bigger than Jumbo). Regular price is only a buck more.

[pokerchick66]

That's the recipe I use; made it at the last two Mag Fests. Ask Joe Pony what he thinks--says it's better than Pascale's Manale. I believe they invented the dish.

I found a local seafood processor that sells head-on wild Gulf of Mexico shrimp. They have monthly sales--$5 a pound for Colossal shrimp (bigger than Jumbo). Regular price is only a buck more.

Nice recipe. Wish I could see it. ;)

[Headless Hornman]

Nice recipe. Wish I could see it. ;)

Scroll up to the source of the quote ("originally posted by ohio" is a hint).

[ohio]

This is the recipe I use, it's basically K Paul's version. I think using whole shrimp with the heads on is crucial because of the tasty fat the heads contain. You can still make it with headless shrimp and it's still pretty good though. BARBECUED SHRIMP


2 dozen large shrimp with heads and shells, about 1 pound
1/4 pound (1 stick) plus 5 tablespoons unsalted butter, in all
1-1/2 teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon cajun spice mix
1/2 cup shrimp or seafood stock
1/4 cup beer, at room temperature


Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body.

Combine 1 stick of the butter, the garlic, Worcestershire sauce, and the cajun spice mix in a large skillet over high heat.

When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve immediately in bowls with lots of French bread for dipping.

Here ya go

[pokerchick66]

Scroll up to the source of the quote ("originally posted by ohio" is a hint).

Thanks, Headless. This was all I could see on my computer:

((Originally Posted by ohio
This is the recipe I use, it's basically K Paul's version. I think using whole shrimp with the heads on is crucial because of the tasty fat the heads contain. You can still make it with headless shrimp and it's still pretty good though.
BARBECUED SHRIMP
2 dozen large shrimp with heads and shells, about 1 pound
<snip>))

Hence my comment. ;)

[pokerchick66]

What do you do with the crawfish, taters, and corn from yesterday's crawfish boil? You make crawfish tater salad, dat's what. If you're not in a spot where you can have a crawfish boil, just boil your corn and taters in crab boil and add Louisiana crawfish tails from your local market (hopefully available frozen).

All of the measurements are guesses, because I literally just use what's left over. Do the same thing with boiled crabs.

Crawfish Potato Salad

2lbs new potatoes, cubed
2lbs crawfish tails
4 ears corn, cut from da cob
2 stalks celery, chopped
Small bunch of green onions, chopped
Lots of fresh parsley
Mayo in an amount to your personal liking (I sometimes use a bit of plain yogurt with the mayo)
Splash or three of Creole mustard
Fresh ground pepper
Salt only if necessary (the crawfish, taters, and corn may have been salted sufficiently in the boil, so be careful)

Optional add-ins

4-5 boiled eggs
1 cup chopped red bell pepper

Mix together, refrigerate, and enjoy.

OMG, that looks AWESOME.

Never had that dilemma, though. Leftover crawfish boil. lol, we usually don't have leftovers. Those crawfish don't stand a chance!

[pokerchick66]

Thanks, Ohio! My mouth is watering now.

[saturn]

Made some yummy cabbage soup today -- couldn't find a recipe I like so I combined a couple to suit myself. Turned out great and when I crunched the numbers -- about 80 calories for a good size bowl. :)
__________________________________________________ _________

1 large container (32 oz) beef broth
1 pkg Knorr onion soup mix
water (about 3 cups)
½ medium chopped cabbage
1 ½ cups sliced carrots
2 stalks celery chopped
2 pepperettes sliced thin
1 clove garlic ( or 1/2 tsp minced garlic)
1 large can (28 oz.) diced tomatoes with juice
2 tbsp brown sugar
several dashes hot sauce to taste
fresh ground pepper
salt as desired

Put broth, cabbage, carrots, celery, soup mix and water in large soup pot and bring to bowl. Turn to low to simmer. Add all remaining items except the tomatoes and cook on low for about 1 1/2 hrs. Stir in diced tomatoes and juice for the last few minutes.

[ibjamn]

What's a pepperette? A teeny tiny pepper?

[saturn]

What's a pepperette? A teeny tiny pepper?

Actually, it's a teeny tiny pepperoni.

[gdlockwo]

Does anyone have the recipe for those cochon de lait po-boys?

[Staxsun]

First you make a roux.

No, seriously, here's the recipe for Cochon de Lait. I'm assuming you can come up with the po-boy part.

one half cup large pieces of garlic (peeled and sliced a quarter inch thick

1 suckling pig (about 15 to 20 lbs. cleaned for cooking)

one half cup salt approx.

one half cup freshly ground black pepper approx.

4 tbs (2 ox) cayenne, approx.

one and a quarter cup olive oil

4 small poultry skewers

string for trussing and tying up the pig

Preheat the oven to 325. Stuff the pieces of garlic under the skin of the pig's legs and body by sliding them in carefully with your fingers, be careful not to break the skin. Sprinkle about half the salt, pepper, and cayenne on the inside of the pig, then sprinkle the remaining seasonings as evenly as possible over the outer skin. Pin the ears back with the skewers and truss the body and neck cavities with skewers and string. Set the pig on its side on a raised roasting rack and set the rack in a large roasting pan. Pour half the olive oil over the upper side and place in the oven. Baste after 15 minutes, then at 30 minutes, remove the pig from the oven and turn it over; baste with the remaining olive ol and put it back in the oven. Baste every 15 to 20 minutes for the first 2 hours. Allow 15 minutes per pound for total cooking time. When the pig is cooked, remove from the oven, take out the skewers and string, and set it on a large preheated platter.

[Staxsun]

Okay, the po-boy part. I've seen the cochon de lait po-boy served a variety of ways including BBQ sauce. The typical po-boy consists of a loaf of french bread (as fresh as possible). Warm the bread in a moderately hot oven for a few minutes. Split it in half-lengthwise and spread a generous layer of mayonnaise on the bottom piece. Spread about three-quarters cup of shredded lettuce over the mayo, then put on the meat. Cover with a half cup or more of the natural gravy and top with 3 thin slices of tomato. Cover with the top of the bread and keep lots of napkins around.

[gdlockwo]

well....actually I was looking for the po-boy part. It seems like the ones they were selling at JF had some kind of creole mustard or something in them.

[Zydekitten]

The cochon de lait po-boy folks from Fest (Love at First Bite catering) are friends of my NOLA hostess and they use a remoulade sauce on their sammiches . . . that's one of the things that make them SO delectible IMHO!!!

Yum, I want one right now!!! :(

[Staxsun]

well....actually I was looking for the po-boy part. It seems like the ones they were selling at JF had some kind of creole mustard or something in them.

Yep, the ones at the fest use a cole slaw with a creole mustard base. My brain's running slow today.

[McGregor]

The cochon de lait po-boy folks from Fest (Love at First Bite catering) are friends of my NOLA hostess and they use a remoulade sauce on their sammiches . . . that's one of the things that make them SO delectible IMHO!!!

Yum, I want one right now!!! :(

Tell them it was the best thing I ate at the fest and this 225lb kid ate ALOT!

[ibjamn]

If you're ever in NOLA, Walker's BBQ out on Hayne makes em just like the ones at fest!
(Same family as Love at First Bite.)

http://www.bestofneworleans.com/dispatch/2005-07-19/restreview.php

[mariena]

ooooh, Vic! I LOVE potato soup!

Gonna keep this one.

My mom makes a great potato soup!
Basically, you peel and cube potatoes and then stew them with a chopped onion and garlic in water. When they are soft, drain the liquid, add butter, milk and then mash the potatoes. It will look like mashed potatoes. Then you thin the potato mixture to a soupy consistency with milk or cream or chicken broth. Add sour cream and shredded chedder cheese, let this melt then add salt and pepper or seasoned salt to taste. Garnish with bacon bits, fresh parsley or chopped green onions. It is easy and delicious.
Mariena

[Zydekitten]

Tell them it was the best thing I ate at the fest and this 225lb kid ate ALOT!
Yup, they're my most favoritest thing at Jazzfest too!!! ;)

[Corona]

me too! My first choice, then the crawfish monica, then the gratin Louisiane combo plate....ugh.....I want it now :(

[swampwoman]

Cajun Ratatouille, variation on Chef John Folse's recipe

2 yellow crookneck squash cubed
2 small to medium zucchini cubed
1 medium eggplant cubed
1/2 bell pepper chopped
2 fresh tomatoes chopped (or 1 can Rotels)
1 chopped onion
3 stalks celery chopped
6-8 toes garlic minced
1 pound cubed Andouille sausage (or similar spiced sausage, or cubed ham)
2 small cans V-8 cocktail juice
salt, pepper, basil, hot sauce
1 small can Durkee Onions, 1 1/2 cups shredded cheese (optional)


In a deep cast iron pot, skillet or dutch oven, saute sausage until browned, then saute onions, garlic, celery, bell pepper until golden. Add squash, zucchini, eggplant, tomatoes, V-8, seasonings, mix well and simmer for 10 minutes on stove top. Remove from heat, and put cheese and Durkee Onions on top of mixture, and bake uncovered in same skillet, in 375 degree oven for 35-45 minutes until browned and bubbly.

[Carolina Beadhead]

If you're ever in NOLA, Walker's BBQ out on Hayne makes em just like the ones at fest!
(Same family as Love at First Bite.)

http://www.bestofneworleans.com/dispatch/2005-07-19/restreview.php

Jenn, remind me of this the next time I come down. ;)

[breambob]

Which reminds me. The Farmer Markets are starting to crank up, which means:

FRESH PEAS AND BEANS !!!

A nice primer here, but they don't mention butter beans???

http://aggie-horticulture.tamu.edu/extension/newsletters/vpmnews/dec01/art3dec.html

The plums and nectarines are starting to come in, looks like a bumper crop on peaches this year. We've had good weather. WOOHOO !!!

Here's a simple one.

Put 1 lb. fresh baby cream peas in a pot.
Cover with water and boil on high for 20 minutes or until the peas start to disintegrate into cream, add water if needed.
Add 1 tsp salt, 1 tsp black pepper.
Serve with buttered brown rice and a big stick of chaurice. And an Abita.

For dessert:
Take a leftover slice of cornbread from the freezer. Cut it in half and toast the halves in a hot broiler until toasted well. Slather the pieces in butter, dose one half with mayhaw jelly, the other in molasses. Yum.

When the baby limas come in I'll reveal my super double-secret succotash recipe.

[grisgris]

I had a LARGE time at the Crescent City Farmers Market at Uptown Square last week before I left NOLA. Love that farmers market.

[glinda]

Bream, Don't think I can find mayhaw jelly in these parts. What's a mayhaw?

[Carolina Beadhead]

Bream, Don't think I can find mayhaw jelly in these parts. What's a mayhaw?

But you can certainly order some:

http://www.mayhaw.net/

[breambob]

But you can certainly order some:

http://www.mayhaw.net/

A fine tasting berry, or fruit. Not as sweet as plum, but with a delicate floral flavor. Sweeter than perssimon or cranberry. We mostly see yellow here, $15-20 per gallon for whole fruit, not cheap. Most of ours come gathered from around the cypress lakes and bayous, not from the orchards.



http://www.mayhaw.org/recipes.html

[NYMAMA]

Anybody have a recipe for Gratine Louisianna/ I had some at the fest and it is now on my favorite must have list for next year.

[glinda]

A fine tasting berry, or fruit. Not as sweet as plum, but with a delicate floral flavor. Sweeter than perssimon or cranberry. We mostly see yellow here, $15-20 per gallon for whole fruit, not cheap. Most of ours come gathered from around the cypress lakes and bayous, not from the orchards.



http://www.mayhaw.org/recipes.html
Thanks. Just when ya think you know everything, a whole new fruit! Beautiful color.

[glinda]

Anybody have a recipe for Gratine Louisianna/ I had some at the fest and it is now on my favorite must have list for next year.
Haven't tried that one yet, mama. What's it like?

[NYMAMA]

Haven't tried that one yet, mama. What's it like?

Cheesy creamy food orgasam!

[saturn]

Cheesy creamy food orgasam!

An interesting little blog about it:

http://podcast.bloggingneworleans.com/2007/04/27/lets-eat-gratin-louisiane-and-sweet-potato-pone/

[NYMAMA]

An interesting little blog about it:

http://podcast.bloggingneworleans.com/2007/04/27/lets-eat-gratin-louisiane-and-sweet-potato-pone/

Nice artical. I forgot about the sweet potato pone. Now I need that recipe as well as the gratin.

[ibjamn]

Anybody have a recipe for Gratine Louisianna/ I had some at the fest and it is now on my favorite must have list for next year.


I honestly think it is something they made up. I've never heard of it before, but it was very good; some veggies, cheese and some spice to make it hot.

[NYMAMA]

I honestly think it is something they made up. I've never heard of it before, but it was very good; some veggies, cheese and some spice to make it hot.

I kinda thought so. When I googled it all that I could find was crab meat gratine.. It sounds like it is similar all I have to do is throw in some craw fish tails and creol seasoning.

[ibjamn]

I love to make this stuff at Christmas and give as gifts. My favorite way to eat it is poured over cream cheese & served with crackers. It's all good with lamb, fried chicken livers, fried chicken or mixed up in a bowl of beans.

To make green pepper jelly:

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring (optional)
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal.

I usually don't use the food coloring. But it does make it brighter.

To make red, substitute red bell pepper, red cayenne peppers and a pinch of red pepper flakes & red food coloring.

[ibjamn]

WOW!!! I just spent the last half hour reading through this thread & jotted down some recipes from Jada, Vic, Bry, Ozzie & Scoop that I had wanted to make but never did. I'm glad I dusted this thread off! :)
http://smileys.smileycentral.com/cat/3/3_2_121v.gif

[rosetree]

I love to make this stuff at Christmas and give as gifts. My favorite way to eat it is poured over cream cheese & served with crackers. It's all good with lamb, fried chicken livers, fried chicken or mixed up in a bowl of beans.

To make green pepper jelly:

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring (optional)
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal.

I usually don't use the food coloring. But it does make it brighter.

To make red, substitute red bell pepper, red cayenne peppers and a pinch of red pepper flakes & red food coloring.
We had red pepper jelly tonight on baked salmon...mmmm, mmmm, mmmm

[bluedog]

WOW!!! I just spent the last half hour reading through this thread & jotted down some recipes from Jada, Vic, Bry, Ozzie & Scoop that I had wanted to make but never did. I'm glad I dusted this thread off! :)
http://smileys.smileycentral.com/cat/3/3_2_121v.gif

SWEET! thanx for da bump! /adding to faves/

[jolie]

I love to make this stuff at Christmas and give as gifts. My favorite way to eat it is poured over cream cheese & served with crackers. It's all good with lamb, fried chicken livers, fried chicken or mixed up in a bowl of beans.

To make green pepper jelly:

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring (optional)
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal.

I usually don't use the food coloring. But it does make it brighter.

To make red, substitute red bell pepper, red cayenne peppers and a pinch of red pepper flakes & red food coloring.

Thanks... wondering do you do the "process in 10 minute bath" that I see on alot of the recipes??

[jolie]

Zucchini/Vidalia Onion/Tomato Pie

1 baked (9-10 inch pie well) *note -mine was too sweet
1 tablespoon butter or margerine
1 tablespoon olive oil
1 cup chopped Vidalia Onions
1 cup diced zucchini
2 cups grated Swiss cheese
2 Tomatoes, thinly sliced
2 tablespoons grated Parmesan Cheese
2 tablespoons chopped fresh parsley
Salt & Pepper.. I added Tony's also

Saute onion and zucchini in butter & oil until onion is limp and zucchini is just tender.
Salt & Pepper or Tony to taste
Layer half the swiss cheese in the pie shell
Top with onion-zucchini mix
Sprinkle remaining swiss cheese
Top with onion-zucchini mix
Arrange Tomato slices on top
Sprinkle with Parmesan Cheese
Bake 350 for 20 minutes
Sprinkle with parsley

[jolie]

Here's one more. This is really a sweet bread/breakfast/dessert
I've done alot and is always a hit...............enjoy
(Makes 2 loaves)

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsps vanilla
3 cups flour, sifted
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp cinnamon
1/2 cup nuts

W/mixer beat eggs until light & creamy.
Add the oil, sugar, zucchini and vanilla-mix lightly
In separate bowl mix flour, baking soda, powder, salt & cinnamon
Add dry ingredients to liquid mixture and nuts, blend well
Pour in 2 well-greased and floured 9x5x3 loaf pans. (I prefer disposable aluminum pans-no need to grease & flour)
Bake at 325 for 1 hour

[funkkjunkie]

The water bath seals the jars but if what you're putting in the jars is hot, you can skip that step and turn the jars upside down, and they will seal on their own. However, some items you can need that bath to remove any chance of bacteria developing in the jar.

[ibjamn]

What kkjunkie said! The tomato pie looks yummy and weight watcher friendly!

[ibjamn]

Why doesn't everyone post recipes that are native to their own area? Every part of the country has that special food or recipe they are known for. :)

[jolie]

Thanks for everyone's advice!! I will proudly post the results of today's pickling/pepper jelly marathon. I pickled everything I had including green beans..........except pickles (cucumbers) I plan to do that tomorrow.

http://i109.photobucket.com/albums/n73/cantrellclack/DSC01842.jpg

[rosetree]

Thanks for everyone's advice!! I will proudly post the results of today's pickling/pepper jelly marathon. I pickled everything I had including green beans..........except pickles (cucumbers) I plan to do that tomorrow.

http://i109.photobucket.com/albums/n73/cantrellclack/DSC01842.jpg

mmmm, mmmmm!!!!! I'll be over tomorrow!!!! LOL (not really);)

[Crawfish Fest]

Smoked Pork Andouille and Chicken Jambalaya

1 # Andouille, sliced about 1/2'' thick.

1# chicken, boneless, skinless and cut into bite size pieces.

1# Uncle Bens Converted Rice.

3 cups water

2 med onions, chopped

1 large green bell pepper, chopped

1 bunch green onions chopped.

1 table spoon blk pepper, 2 table spoons salt.
1//2 table spoon each of garlic powder, cayenne powder, and thyme.

4 bay leaves.

In a lightly greased 8 qt cast iron Dutch oven pot, on a med heat.

Add the Andouille, as it heats up, add the chicken.

Brown the Andouille and chicken.

Add the veggies and cook until soft.

Add 3 cups of water and the seasoning. I like to add a little kitchen bouquet to give it a nice brown color.

Bring to a boil and add the rice.
Bring to a boil again and then lower the temperature to a simmer. Cover and stir occasionally until the rice is cooked.

Remove the bay leaves and serve to about 4 people. French bread on the side is always welcome.

[Crawfish Fest]

2 cups of sugar
1 cup evaporated milk
2 cups pecans
1 Tablespoon butter
1 teaspoon vanilla
Cook sugar and milk till softball stage over medium heat, remove from heat and add butter vanilla and pecans. Beat by hand until stiff and drop on wax paper.

[jolie]

Smoked Pork Andouille and Chicken Jambalaya

1 # Andouille, sliced about 1/2'' thick.

1# chicken, boneless, skinless and cut into bite size pieces.

1# Uncle Bens Converted Rice.

3 cups water

2 med onions, chopped

1 large green bell pepper, chopped

1 bunch green onions chopped.

1 table spoon blk pepper, 2 table spoons salt.
1//2 table spoon each of garlic powder, cayenne powder, and thyme.

4 bay leaves.

In a lightly greased 8 qt cast iron Dutch oven pot, on a med heat.

Add the Andouille, as it heats up, add the chicken.

Brown the Andouille and chicken.

Add the veggies and cook until soft.

Add 3 cups of water and the seasoning. I like to add a little kitchen bouquet to give it a nice brown color.

Bring to a boil and add the rice.
Bring to a boil again and then lower the temperature to a simmer. Cover and stir occasionally until the rice is cooked.

Remove the bay leaves and serve to about 4 people. French bread on the side is always welcome.

Sounds great.......might try for Fathers Day. I like tying others Jambalayas.
Will go great with some bloody's with my pickled veggies

[Crawfish Fest]

Sounds great.......might try for Fathers Day. I like tying others Jambalayas.
Will go great with some bloody's with my pickled veggies
metoo, i get tired of mine, let me know how it comes out
fyi, i know saying smoked pork andouille sausage is redundant, that was for the ones who might not know what andouille is
bonus tip-- add 1/4 tbs oregano too

[jolie]

metoo, i get tired of mine, let me know how it comes out
fyi, i know saying smoked pork andouille sausage is redundant, that was for the ones who might not know what andouille is
bonus tip-- add 1/4 tbs oregano too

I will add oregano & try to stick to the general recipe.... as far as teaspoons and tablespoons....I dont use those:o ---just add/adjust seasonings. Im sure you know how that goes. I will let you know how it turns out. Thanx

[ibjamn]

Thanks for everyone's advice!! I will proudly post the results of today's pickling/pepper jelly marathon. I pickled everything I had including green beans..........except pickles (cucumbers) I plan to do that tomorrow.

http://i109.photobucket.com/albums/n73/cantrellclack/DSC01842.jpg

WTG, girl!!! Those beans will be great in bloody caesars of the future. ;)
Good job!

[funkkjunkie]

For all the cooks amongst us:
http://www.hnoc.org/exhibitions/what's_cookin.htm
A display on Royal, showcasing New Orleans cooking and cookbooks!

[steeleye]

Why doesn't everyone post recipes that are native to their own area? Every part of the country has that special food or recipe they are known for. :)


Okay here you go, Jenn. Buy two six packs of Yuengling beer and one bag of Middlesworth potato chips. Eat and drink until they're gone.

Welcome to Northeastern Pa. cuisine.

[ibjamn]

Okay here you go, Jenn. Buy two six packs of Yuengling beer and one bag of Middlesworth potato chips. Eat and drink until they're gone.

Welcome to Northeastern Pa. cuisine.


LOL!!! C'mon, I know you've got a scrapple recipe or two... ;)

[funkkjunkie]

I've thought about that request for awhile, ibj, and I can't decide on what's an Arkansas recipe. Pecan pie? Catfish? Rice? Purple hull peas? BBQ? Strawberry shortcake? Peach cobbler? I'm gonna go with strawberry shortcake like my grandmother made.

Make a batch of piecrust.
2 cups flour
1 tsp. salt
1/3 c. crisco
1/3 c. softened butter
Mix with a pastry blender. Add
6 Tablespoons icy cold water
Blend gently. Gently work into 2 balls. Roll out. Pierce with a fork. Cut into pieces about 2" x 3". Bake at 375 about 15 minutes, until crispy and brown on the edges. Some pieces can be buttered while hot and sprinkled with cinnamon sugar for eating later.

Wash and cap 2 quarts of strawberries. Sprinkle with 1 cup sugar and stir.
Let set about 5 minutes then mash with a potato masher. Let set about 5 more minutes and taste. Adjust sugar if you need to.

Crumble a piece of pie crust in a bowl. Top with berries. Dig in!

[Zydekitten]

I've thought about that request for awhile, ibj, and I can't decide on what's an Arkansas recipe. Pecan pie? Catfish? Rice? Purple hull peas? BBQ? Strawberry shortcake? Peach cobbler? I'm gonna go with strawberry shortcake like my grandmother made.I'm with you about a "typical" California recipe . . . Mexican, Japanese, Chinese - they're all so integral in our regional cooking - so I'm gonna represent for S.F. with this super yummy dish created in San Francisco:

Cioppino

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.

Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low.

Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish.
Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).

Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve with some warm, crusty sourdough bread! :D

[Staxsun]

1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped.
1 (16 ounce) jar spicy nacho cheese sauce.
1 pound round tortilla chips.
1 (18 ounce) bottle Memphis style barbeque sauce*.
Dry barbecue spice rub or chili powder, as needed.
1 small (6 to 8 ounce) can sliced jalapenos, drained.

In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.

*Cook's note: "Memphis style" barbecue sauce varies widely, but generally is red and sweet/smoky with a little edge of vinegar and red pepper heat.

[ohio]

Vas You Ever In Zinzinnati? Our traditional cuisine is German. Here is a very simple, very tasty dish with ingredients we all love: pork chops and BEER!

Schweinekotelett in Zweibelsosse (Pork Chops in Beer Gravy)




4 Pork chops
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 tablespoon Unbleached flour
1 1/2 tablespoon Vegetable oil
4 small Onions, thinly sliced
1/2 cup Beef stock or broth
1/2 cup Beer
1 teaspoon Cornstarch

Season chops with salt and pepper; dredge in flour. Heat oil in a heavy skillet. Fry chops for 3-4 minutes per side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes.

Remove chops to platter.

Blend cornstarch with a small amount of cold water. Stir into sauce and simmer until thick and bubbly; season to taste. Pour over pork chops

Serve with... more BEER!

You can use boneless center cut chops, but I think the less expensive bone-in chops are tastier for this dish.

[ibjamn]

that zounds verrry yummy!

[glinda]

Well, this isn't a Chicago regional dish, just my standard "bring a dessert" family recipe that everyone asks for. Total time to make - less than 15 minutes

Toffee Bars

Graham crackers
1 cup salted butter (2 sticks)
1 cup lightly packed brown sugar
1 cup chopped pecans
1/2 tsp vanilla

Preheat oven to 375
Spread whole graham crackers to cover a cookie sheet.
Heat butter in a large skillet, and add brown sugar. Bring to a low boil for about 2 minutes - until almost even consistency.
Remove from heat and stir in pecans and vanilla.
Pour/spread over graham crackers (don't worry if uneven - it'll spread out in the oven). Bake for 8-10 minutes until edges brown. Bake longer for crunchy bars, shorter for chewy.
Let cool and cut or break along crackers' dotted lines. Try not to eat the whole batch.

[Goose]

I'm with you about a "typical" California recipe . . . Mexican, Japanese, Chinese - they're all so integral in our regional cooking - so I'm gonna represent for S.F. with this super yummy dish created in San Francisco:

Cioppino

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.

Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low.

Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish.
Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).

Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve with some warm, crusty sourdough bread! :D


Hey Zydekitten...I was perusing this thread yesterday evening and thinking the same thing re: California recipes. Cioppino came to mind and I was going to post a recipe this morning. Just logged on and saw your post! :) Have you ever had the cioppino at the Tadich in San Francisco? SO YUMMY!!! :)

[dank_bass]

Bryan, have any recipes for sour beef and dumplings? Family Favorite, always curious to see variations


Vas You Ever In Zinzinnati? Our traditional cuisine is German. Here is a very simple, very tasty dish with ingredients we all love: pork chops and BEER!

Schweinekotelett in Zweibelsosse (Pork Chops in Beer Gravy)




4 Pork chops
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 tablespoon Unbleached flour
1 1/2 tablespoon Vegetable oil
4 small Onions, thinly sliced
1/2 cup Beef stock or broth
1/2 cup Beer
1 teaspoon Cornstarch

Season chops with salt and pepper; dredge in flour. Heat oil in a heavy skillet. Fry chops for 3-4 minutes per side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes.

Remove chops to platter.

Blend cornstarch with a small amount of cold water. Stir into sauce and simmer until thick and bubbly; season to taste. Pour over pork chops

Serve with... more BEER!

You can use boneless center cut chops, but I think the less expensive bone-in chops are tastier for this dish.

[ohio]

Hehe! The only place I've had that dish is in Baltimore...

Never seen it around here, sorry. Love those potato dumplings!

The closest dish we have is Saurbratten with mashed taters.

[ibjamn]

Well, this isn't a Chicago regional dish, just my standard "bring a dessert" family recipe that everyone asks for. Total time to make - less than 15 minutes

Toffee Bars

Graham crackers
1 cup salted butter (2 sticks)
1 cup lightly packed brown sugar
1 cup chopped pecans
1/2 tsp vanilla

Preheat oven to 375
Spread whole graham crackers to cover a cookie sheet.
Heat butter in a large skillet, and add brown sugar. Bring to a low boil for about 2 minutes - until almost even consistency.
Remove from heat and stir in pecans and vanilla.
Pour/spread over graham crackers (don't worry if uneven - it'll spread out in the oven). Bake for 8-10 minutes until edges brown. Bake longer for crunchy bars, shorter for chewy.
Let cool and cut or break along crackers' dotted lines. Try not to eat the whole batch.

Those sound wonderful and I bet I could throw a few chocolate chips on top to melt while it's cooling would be ok too............

[mightyradgumbo]

Those sound wonderful and I bet I could throw a few chocolate chips on top to melt while it's cooling would be ok too............

Anything you cook would be more than OK I am sure, Jenn. Now I must take my leave of this bored as I have gained 10 pounds just reading the recipes. Stax I think I gotta try that Nacho recipe...sounds wicked tasty!

[Staxsun]

Anything you cook would be more than OK I am sure, Jenn. Now I must take my leave of this bored as I have gained 10 pounds just reading the recipes. Stax I think I gotta try that Nacho recipe...sounds wicked tasty!

It's simple and it IS wicked tasty. They serve them at the baseball games, and it's the best.

[Zydekitten]

Hey Zydekitten...I was perusing this thread yesterday evening and thinking the same thing re: California recipes. Cioppino came to mind and I was going to post a recipe this morning. Just logged on and saw your post! :) Have you ever had the cioppino at the Tadich in San Francisco? SO YUMMY!!! :)
Great minds, mija; great minds . . . . ;)

I have had it at both Tadich's and at the Swan Oyster Depot - both excellent and DELISH!!! :D

[Zydekitten]

Vas You Ever In Zinzinnati? Our traditional cuisine is German. Here is a very simple, very tasty dish with ingredients we all love: pork chops and BEER!

Schweinekotelett in Zweibelsosse (Pork Chops in Beer Gravy)




4 Pork chops
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 tablespoon Unbleached flour
1 1/2 tablespoon Vegetable oil
4 small Onions, thinly sliced
1/2 cup Beef stock or broth
1/2 cup Beer
1 teaspoon Cornstarch

Season chops with salt and pepper; dredge in flour. Heat oil in a heavy skillet. Fry chops for 3-4 minutes per side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes.

Remove chops to platter.

Blend cornstarch with a small amount of cold water. Stir into sauce and simmer until thick and bubbly; season to taste. Pour over pork chops

Serve with... more BEER!

You can use boneless center cut chops, but I think the less expensive bone-in chops are tastier for this dish.
That's a good one, but I'm partial to Cincinnati Chili my own self . . . YUMILICIOUS!! :D

[funkkjunkie]

what is cincy style chili, kitten?

[Zydekitten]

what is cincy style chili, kitten?
Ooh, it's different - but SO delicious!!! Here's a good description from Wikipedia:

http://en.wikipedia.org/wiki/Cincinnati_chili

I've had it at Skyline (which is served at the Reds games), Gold Star and also Camp Washington - it's ALL good!! If you're ever in Bry's hood there and have the means - I highly recommend it! :D

[breambob]

Ooh, it's different - but SO delicious!!! Here's a good description from Wikipedia:

http://en.wikipedia.org/wiki/Cincinnati_chili

I've had it at Skyline (which is served at the Reds games), Gold Star and also Camp Washington - it's ALL good!! If you're ever in Bry's hood there and have the means - I highly recommend it! :D

I been to three state fairs and a pig poke, but I've never seen Cincinnati Chili.
After this I feel deprived, depraved and hungry. Me gotta get some.

http://en.wikipedia.org/wiki/Skyline_Chili

I'll have a 5-way. Gotta get the beans in there :)

[Zydekitten]

I been to three state fairs and a pig poke, but I've never seen Cincinnati Chili.
After this I feel deprived, depraved and hungry. Me gotta get some.

http://en.wikipedia.org/wiki/Skyline_Chili

I'll have a 5-way. Gotta get the beans in there :)
Damn skippy, BB - the 5-way is the ONLY way to go, as far as I'm concerned!! :D

P.S. - I believe both Gold Star and Skyline will do mail orders of the chili. Or you can recreate it, as I did . . . here's my recipe:

Cincinnati Chili


2 lbs. ground round or turkey (what I use)
2 c. water
2 - 6 oz. cans tomato paste
1 large onion - finely chopped
1 clove garlic - minced
2 large bay leaves
2 T. chili powder
1 T. ground cumin
2 t. ground allspice
1 1/2 t. cinnamon
1 t. salt
1 t. pepper
1/4 t. red pepper
1 t. white wine vinegar
1 t. worcestershire sauce
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened c (http://whatscookingamerica.net/chocolate.htm)hocolate (http://whatscookingamerica.net/chocolate.htm)
hot cooked spaghetti
finely shredded cheddar cheese
chopped red onion
red kidney or pinto beans

Instructions

Combine ground meat and water in a stew pot (this is the secret to Cincinnati Chili – cooking the meat in water, not browning it). Cook until meat is done, crumbling as it cooks. You want very fine particles of meat.

Stir in everything but the last 4 ingredients.

Cover and cook, at a simmer for about one hour. Remove cover and, if necessary, cook down to a good thick consistency.

Remove and discard bay leaves.

The only way to eat it IMHO is the 5-Way . . . layer on plate in this order: spaghetti, beans, chili, onions and then a blanket of cheese to cover entire thing.

Serve with oyster crackers (NOT saltines, the true Cincy way is with oyster crackers).

Serves 6 - 8

[ohio]

Those sound wonderful and I bet I could throw a few chocolate chips on top to melt while it's cooling would be ok too............
These bars RAWK! Served them to our dinner guests last night, and they were adored! Totally addictive I tell ya. No need for chocolate really. I cooked them the minimum time and they were slightly soft and chewy. YUM!
Have to admit that while I was making them I was concerned because the butter & sugar did not fully combine and then spreading it on the crackers was difficult at best. But it came out beautifully, the mixture spread amazingly well while baking.
I had to refuse recipe requests because these will be my entry in our annual Christmas cookie exchange...

[ohio]

That's a good one, but I'm partial to Cincinnati Chili my own self . . . YUMILICIOUS!! :Dyyr, I guess I take it for granted after 30 years of drunken enjoyment!

[ohio]

Damn skippy, BB - the 5-way is the ONLY way to go, as far as I'm concerned!! :D

P.S. - I believe both Gold Star and Skyline will do mail orders of the chili. Or you can recreate it, as I did . . . here's my recipe:

Cincinnati Chili


2 lbs. ground round or turkey (what I use)
2 c. water
2 - 6 oz. cans tomato paste
1 large onion - finely chopped
1 clove garlic - minced
2 large bay leaves
2 T. chili powder
1 T. ground cumin
2 t. ground allspice
1 1/2 t. cinnamon
1 t. salt
1 t. pepper
1/4 t. red pepper
1 t. white wine vinegar
1 t. worcestershire sauce
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened c (http://whatscookingamerica.net/chocolate.htm)hocolate (http://whatscookingamerica.net/chocolate.htm)
hot cooked spaghetti
finely shredded cheddar cheese
chopped red onion
red kidney or pinto beans

Instructions

Combine ground meat and water in a stew pot (this is the secret to Cincinnati Chili – cooking the meat in water, not browning it). Cook until meat is done, crumbling as it cooks. You want very fine particles of meat.

Stir in everything but the last 4 ingredients.

Cover and cook, at a simmer for about one hour. Remove cover and, if necessary, cook down to a good thick consistency.

Remove and discard bay leaves.

The only way to eat it IMHO is the 5-Way . . . layer on plate in this order: spaghetti, beans, chili, onions and then a blanket of cheese to cover entire thing.

Serve with oyster crackers (NOT saltines, the true Cincy way is with oyster crackers).

Serves 6 - 8
I'm partial to cheese coneys myself, but Ms. Ohio loves her 3-way, 4-way, and 5-ways (hehe). 3-way is chili,spaghetti & chese. 4-way is chili, spaghetti, cheese & either onion or beans. 5-way is chili, spaghetti, onions, cheese & beans. Top any of them with hot sauce & oyster crackers.
The two largest chains are Skyline & Gold Star, my fav is Gold Star, but many would disagree with me. Camp Washington is the mecca for cincy chili purists.

You can get a few brands in cans at the grocery, Skyline also comes frozen. There are packets of mix available to make you own with as well. Kitten's recipe looks very, very good too!

[ibjamn]

This dessert is so good and a great way to use summer fruit. It's a weight watchers recipe, but don't let that stop you from trying it. You would never never the difference.

Angel Food Banana Split cake
9 oz. angel food cake (I found a strawberry cake at the store)
2 pkg. sf/ff instant vanilla pudding (I used cheesecake)
3 cups skim milk
1 15 oz. can crushed pineapple, drained
bananas
strawberries (and today I added in blueberries as well)

Frosting
8 oz cool whip (I use rf)
1 pkg sf/ff instant white chocolate pudding
1 cup skim milk
ff chocolate sauce
In a 13x9 cake pan cut up angel food cake. Mix 2 packages of pudding with 3 cups of milk. Pour over cake and chill until set. Place drained crushed pineapples over pudding. cut up strawberries and bananas and layer on crushed pineapple.

For the frosting, mix 3rd pkg of pudding with 1 cup skim milk. Fold pudding into cool whip & frost top of cake. Drizzle chocolate sauce on top of frosting.

Makes 15 servings, 3 WW points per serving

sf = sugar free
ff = fat free
rf = reduced fat
http://smileys.smileycentral.com/cat/7/7_4_15.gif

[NYMAMA]

4-pork loin pork chops 1"-1/2" thick
1 can sauerkraut 16ozs
1tbl. caraway seeds
1 apple cored pealed quarted and sliced
1/4 c brown sugar

Season chops w/ salt and pepper to taste and Llghtly brown
mix- sauerkraut, brown sugar,caraway seed,and appleslices

place sauerkraut mix into 9x9 baking dish,put chops on top
cover and bake @375 for 45mins

My Greman "NANA" would make this for me and it was always a favorite.
Now I make it for my family

[ohio]

4-pork loin pork chops 1"-1/2" thick
1 can sauerkraut 16ozs
1tbl. caraway seeds
1 apple cored pealed quarted and sliced
1/4 c brown sugar

Season chops w/ salt and pepper to taste and Llghtly brown
mix- sauerkraut, brown sugar,caraway seed,and appleslices

place sauerkraut mix into 9x9 baking dish,put chops on top
cover and bake @375 for 45mins

My Greman "NANA" would make this for me and it was always a favorite.
Now I make it for my familyI make a very similar dish, except rinse the kraut thoroughly and use red cabbage...

[Zydekitten]

I'm partial to cheese coneys myself, but Ms. Ohio loves her 3-way, 4-way, and 5-ways (hehe). 3-way is chili,spaghetti & chese. 4-way is chili, spaghetti, cheese & either onion or beans. 5-way is chili, spaghetti, onions, cheese & beans. Top any of them with hot sauce & oyster crackers.
The two largest chains are Skyline & Gold Star, my fav is Gold Star, but many would disagree with me. Camp Washington is the mecca for cincy chili purists.

You can get a few brands in cans at the grocery, Skyline also comes frozen. There are packets of mix available to make you own with as well. Kitten's recipe looks very, very good too!
Oooh, I liked the coneys too when I was there!!

I think I like Camp Washington the best, but Gold Star and Skyline were right up there . . . I have a fond spot for Gold Star, as it was the very first place I was "deflowered" for Cincy chili ;) :D

[ohio]

Yay! a Gold Star gal! Next time yer in town, we must have chili together.

[Zydekitten]

YYR!! It's a date, Bry! :D

[VWGal]

Okay, not good to read this thread when you've missed dinner! My daughters would love the Cinci chili, all the things they like....all in one! And prok chops Mama...what part of the pig is they from....yum yum!

[ohio]

Okay, not good to read this thread when you've missed dinner! My daughters would love the Cinci chili, all the things they like....all in one! And prok chops Mama...what part of the pig is they from....yum yum!hopefully not near where the proktologist works...:D

[VWGal]

EEEEEEeeeewwwwww! :eek:

But funny nonetheless Bry!

[Zydekitten]

hopefully not near where the proktologist works...:D
Yeah, I don't want any prok chops from there . . . or I guess that would be prok butt. :D

[NYMAMA]

Yeah, I don't want any prok chops from there . . . or I guess that would be prok butt. :D

Ok Ok It wouldn't let me edit the title:o .after I saw my error (butt;) it is funny)

[Zydekitten]

We tease because we love, Deb!!!! :)

I nominate "prok" for inclusion into the Threadhead Nation Lexicon, do I hear a second??

[ohio]

caution- vulgarity ahead:
http://www.urbandictionary.com/define.php?term=prok

[VWGal]

So what you're saying Bry is that the word prok is vulgar? And this is a problem because....

I'm with the Kitty. I vote "hell yeah". Pulled prok sammich....divine!

[Zydekitten]

caution- vulgarity ahead:
http://www.urbandictionary.com/define.php?term=prok
So, essentially the same meaning no matter which way you spell it then, hmmm?

;)

[ohio]

at this point I'm just having a lot of trouble over the definition of tromboning...:eek:

[NYMAMA]

This is such an educational thread. Tromboning:eek: I had no idea.

[Staxsun]

at this point I'm just having a lot of trouble over the definition of tromboning...:eek:

I think this is what led to 'Instruments-a-comin'.

[NYMAMA]

I think this is what led to 'Instruments-a-comin'.

ROFLMAO:D

[ohio]

I think this is what led to 'Instruments-a-comin'.oh my!

[ohio]

This is such an educational thread. Tromboning:eek: I had no idea.
The Urban Dictionary can be an eye opener!