Food The Recipe Thread [tm--CajunCook] (1 Viewer)

[bclemms]

I've been making some chicken salad that is incredible and have finally mastered it. I don't have exact recipe's so you might have to wing it.

When I make it, I make a lot of it because it never lasts long.


Get an extra large pot, food processor, boneless/skinless chicken breasts, almonds, purple seedless grapes, olive oil, garlic (use powder) and tony's.

I like to do 10lbs of chicken so.....

Fill large pot half way with water. Put plenty of tony's and garlic into water and place on high, also dab a bit of olive oil into the water to keep the chicken from sticking. Cut chicken breasts into quarters and place into pot when water is boiling. Cook for 30 minutes stirring occasionally to make sure chicken isn't sticking to bottom.

Take almonds (I like to use a 1/3 lb with 8lbs of chicken) and place them in food processor for brief seconds until they are small but not completely ground.

Take grapes and cut into thirds. I usually use two big vines worth but you might want to just add to taste.

When the chicken is finished boiling dump into large strainer then place chicken into food processor and blend until it is very fine. Be sure to do this while it is still hot so it will hold more moisture. Take the chicken and dump into very large bowl. Add mayo but don't overdo it. I like to add just enough to where the chicken begins to lump together in balls when I stir it. Add a lot more garlic powder then when you think you have added too much add some more. Put almonds and grapes into bowl and stir until it is mixed well.

Stick in fridge for a few hours before serving.


It really is quite easy to make, it gets better after sitting in the fridge a couple days and it is great by itself, on a sandwich, with bagels or crackers.

Do not let anyone outside the family try it because they will beg for more. Oh, I don't normally like chicken salad.

 

[tgauthreaux]

Dry Rub I like

Does anyone have a good rub recipe for a Boston Butt?

I found this recipe somewhere and altered it to my liking.

[FONT='PrimaSans BT,Verdana,sans-serif']1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne[/FONT]

I also have some recipes on my site if anyone is interested some are originals and some are from other places.

http:// www. neworleanstailgaters.com/blog/?cat=5

 

[feoinfunroe]

Is there a substitute for Okra when making Gumbo? I'm not having a ton of luck finding it at my local stores.

File (Fee-lay) is considered a substitute for okra in gumbo. File is ground sassafras leaves. It's usually sold in the spice section under the name "gumbo file".

"The Creoles liked the delicate flavor and began using it in their soups and stews. They found that besides adding flavor, file also thickened with the same slippery smoothness of okra, and could be substituted when okra wasn't in season" -- The Little Gumbo Book

 

[kewee]

Shrimp and Grits(requested by feoninfunroe):


Well, I'm not very good with measurements.

I can tell you the ingredients, but not the exact measurements

If you're cooking for 2, I would use probably a little over half of a stick of butter. Just sauté some onion in the butter for a few mins, then add you seasoned shrimp(paprika, cayenne, garlic powder,salt, and sprinkle a little flour over them) it will basically be like blackened shrimp. Cook for a couple mins on each side, then add some chopped mushrooms. After that, add some cream. You'll just have to eyeball it. I don't know how much Pour over the grits and serve.


As for the grits, just read the direction on how to cook them on the box ,sack, or whatever you get them in. I just added extra sharp yellow cheddar, and sharp white cheddar. I used the cracker barrel Kraft brand, that comes in cracker slices. That's all that I could find. Per one serving of grits, use three of the slices (I used two white, one yellow). I don't know how much grated you would have to use, though After that, I just put some hot sauce in them. That's it.

 

[RebSaint]

Shrimp and Grits(requested by feoninfunroe):


Well, I'm not very good with measurements.

I can tell you the ingredients, but not the exact measurements

If you're cooking for 2, I would use probably a little over half of a stick of butter. Just sauté some onion in the butter for a few mins, then add you seasoned shrimp(paprika, cayenne, garlic powder,salt, and sprinkle a little flour over them) it will basically be like blackened shrimp. Cook for a couple mins on each side, then add some chopped mushrooms. After that, add some cream. You'll just have to eyeball it. I don't know how much Pour over the grits and serve.


As for the grits, just read the direction on how to cook them on the box ,sack, or whatever you get them in. I just added extra sharp yellow cheddar, and sharp white cheddar. I used the cracker barrel Kraft brand, that comes in cracker slices. That's all that I could find. Per one serving of grits, use three of the slices (I used two white, one yellow). I don't know how much grated you would have to use, though After that, I just put some hot sauce in them. That's it.

This recipe begs maybe for some heavy cream. It sounds like you had trouble thickening it up sans the grits.

It looked good, though.

 

[kewee]

This recipe begs maybe for some heavy cream. It sounds like you had trouble thickening it up sans the grits.

It looked good, though.

I actually did use heavy cream in the sauce.

 

[RiverCitySaint]

RCS chicken marinade, for Kevin from Buffalo. Try this ! I do it all the time.
It has a nice tang to it and can be spiced up as much as you want. The vinegar really makes the yard bird tender too !

for a whole chicken,

2 cups red wine vinegar
1/2 cup worchestershire sauce
garlic powder
cayene
paprika
black pepper
a pinch of rosemary

Combine and heat to a boil in a sauce pan. Let cool to room temperature.
Put chicken in a large zip lock bag and add the marinade. Refrigerate over night.
Put the ol' yard bird on your smoker or grill (beer can if so)

Pull it apart and have a sandwich. Enjoy !

 

[BuffaloSaint]

Hey does anyone have a good red beans and rice recipe? Have a hamhock in the fridge from dinner tonight and wanted to make some for tommorrow.

 

[stunpals]

Anyone have a $$$ Muffaletta reciept they'd like to share. I don't mean the one Max Libido posted in this thread.

 

[gavinj]

File (Fee-lay) is considered a substitute for okra in gumbo.

It's the other way around as far as I'm concerned. Okra is ok (just ok) to use if you don't have any File.

 

[Brock Meaux]

Who do y'all think makes the best Crawfish boil?

Zatarain's or Louisiana Fish Fry?

Swamp Dust.

 

[LonghornSaint]

Egg Bacon Cheese Spinach with Smoked Salmon

Preheat oven to 400 with the water bath in it to get it simmering first
4 rammekins (oven-proof)
1 large baking or broiling pan (to use for a water bath) - it needs to be large enough to hold all 4 rammekins.
8 large eggs
Egg beaters or egg substitute (enough to double the volume of the eggs)
1 bag of fresh spinach (or 1 frozen brick) - 2 bunches of Arugula works as well as a substitute
1 1/2 tsp minced garlic
1 Tb chopped green onion
4 to 6 oz of smoked salmon
1 2/3 cup grated gruyere (or similarly sharp cheese, extra-sharp cheddar would work)
Turkey bacon (I like the Oscar Meyer brand)
Olive oil
Black pepper

1. Cook the spinach, adding the garlic towards the end. If boiling, drain the water out before adding the
garlic. If using Arugula instead, just saute with a little olive oil, then add the garlic when close to done.
2. Set spinach/garlic aside.
3. Beat the eggs, and add few turns of a pepper grinder.
4. Add the cheese, green onion, and spinach to the eggs
5. Smear some olive oil inside the rammekins
6. Line the inside of the rammekins with turkey bacon - place a small piece in the bottom (enough to coat the bottom, makes it much easier to remove when finished)
7. Use a ladle to stir the egg mixture (as the cheese settles out to the bottom)
8. Ladle the egg mixture into the rammekins, filling to about 2/3 (the eggs will rise as they cook)
9. Make a layer of salmon on top using a few slices.
10. Place the rammekins into the water bath - make sure there's enough water to come up to at least halfway up the rammekins.
11. Cook at 400 F for at least 20 minutes - check fairly frequently after 15 minutes, you need to watch for the eggs to rise as an indicator - maybe stick a knife to see if the middle is still uncooked.
12. Run a spatula around the edge and underneath to loosen, and carefully slide onto a plate.

Enjoy! Hollandaise sauce would probably make this dish worthy of Christmas brunch.

 

[TenTwo]

Shrimp and Grits(requested by feoninfunroe):


Well, I'm not very good with measurements.

I can tell you the ingredients, but not the exact measurements

If you're cooking for 2, I would use probably a little over half of a stick of butter. Just sauté some onion in the butter for a few mins, then add you seasoned shrimp(paprika, cayenne, garlic powder,salt, and sprinkle a little flour over them) it will basically be like blackened shrimp. Cook for a couple mins on each side, then add some chopped mushrooms. After that, add some cream. You'll just have to eyeball it. I don't know how much Pour over the grits and serve.


As for the grits, just read the direction on how to cook them on the box ,sack, or whatever you get them in. I just added extra sharp yellow cheddar, and sharp white cheddar. I used the cracker barrel Kraft brand, that comes in cracker slices. That's all that I could find. Per one serving of grits, use three of the slices (I used two white, one yellow). I don't know how much grated you would have to use, though After that, I just put some hot sauce in them. That's it.

I used this over the weekend (twice!). Yeah,...it was good

Thanks for sharing!

 

[Dave]

Hey does anyone have a good red beans and rice recipe? Have a hamhock in the fridge from dinner tonight and wanted to make some for tommorrow.

I'm sure you have already used that ham hock, but I have tried this recipe and it was delicious:

• 1 pound dried red beans, rinsed and sorted over
• 3 tablespoons bacon grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 3 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Yield: 8 servings
http://www .emerils.com/recipe/5657/Red-Beans-and-Rice