The Recipe Thread [tm--CajunCook]

Well i better introduce myself into this thread. I'm Chef Scotch from birmingham Alabama, currently executive chef of the Wine Loft and enrolled in a culinary curriculum.

I've got tons of great recipes for all types of stuff, unfortunately its late and i'm drunk so I will try and get some posted up soon!

edit:

just went back and read a few pages of this thread. seems like a lot of you are putting to much effort into recipes and not getting the big picture.

some of the best dishes you can make consist of a meat and some sort of sauce. sauces can be pretty much anything you want them to be, but there are 5 main sauces. Espangole, Veloute, Bechamel, Tomato, and Hollandaise. Espangoles are usually brown sauces(utilizing veal stocks/brown stocks), veloutes are usually made from chicken or white stocks, bechamel's are cream and milk based, tomato is self-explanatory, and hollandaise is eggsz and butter emulsified.

If you know where you want to go from those 5 it will help in the long run.

Basic meat/fish sauces are key. some of the best come from simple reductions of red wine and vinegar... or white wine and cream. mushrooms, shallots, thyme, and good ol' salt and pepper are your best friends.

more to come. :cool: