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

RebSaint

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Figured I'd resurrect this classic right here. Hopefully CC can stop in once in awhile and give a few tips for the amateurs.

I'm going to attempt my hand at a Shrimp Curry today. Depending on how it goes, I'll post the recipe.




In the beginning there was Andrus, and he was hungry:

Ok....It's got to be Cajun or Creole cookin'. And it's gotta be good! Entree's appetizers, side dishes, the works. I'm doing this for the displaced fans (and for my own appetite) and know one thing for sure... home cooking recipes always seem to be better when I get them from you guys than when I try to pull them off out of some book ;-)

BB&G

Andrus

Previous recipe thread LINKS!

RECIPE THREAD VOLUME I


RECIPE THREAD VOLUME II

Catorgarized Recipes
 
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RIP Zack Lee
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Breesy Beefy Mac

1 tablespoon butter
1 cup chopped andouille
1-1/2 pounds lean ground beef
1 tablespoon flour
1-1/2 cups heavy cream
2 teaspoons Worcestershire Sauce
1 cup chopped tomatoes
1 tablespoon chopped jalapeños
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheddar and American cheese (plus extra for topping)
3/4 cup uncooked macaroni or pasta of your choice, cooked and drained
Melt the butter in a hot skillet, add andouille and sauté. Once the andouille is crispy, add ground beef. Break up the ground beef, and cook until the beef is done all the way through. Stir in flour until smooth.

Add heavy cream and Worcestershire sauce. Simmer until mixture thickens. Add tomatoes, jalapeños, salt, pepper and cheese. Cook until cheese is melted, stirring slowly (about 2 minutes

Mix the cheese sauce with the cooked pasta, and place into a well-greased oven safe dish. Top with a layer of shredded cheddar and bake for 7 minutes or more at 375 degrees, until dish is heated through and cheese is golden brown.
who here has tried this one? It is not the kind of food that I normally would consider on gameday but I might do some for a preseason game in honor of our QB. Only problem is it looks like a lot (no info on how many servings). I will probably either cut in half or third.

This one is from NOLA courtesy of M Bistro btw
 

buzd

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who here has tried this one? It is not the kind of food that I normally would consider on gameday but I might do some for a preseason game in honor of our QB. Only problem is it looks like a lot (no info on how many servings). I will probably either cut in half or third.

This one is from NOLA courtesy of M Bistro btw
It looks good. i would add green onions. It doesn't look like that much, and I don't know that I would reduce the amount, because if it doesn't fill a casserole dish to the right depth, it won't cook correctly.
 

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buzd

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Yeah, you could probably reduce the amount of beef without affecting the overall recipe too much.
 

Firecross

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Does anyone home make their peanut butter? Have you tried it with brown sugar? I'm curious how that works as opposed to honey.
 

JLL

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Anyone have a recipe for original McKenzie's type King cake? I've seen a couple on internet. Any suggestions on which is best. I remember they had a slight citrus zest. Also with the sugar'd topping. Sure miss them.
 

wnelson

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In a blender put:

1) 3 egg yokes
2) 1/2 lemon juiced
3) 1 tsp creole mustard
4) 1/2 tsp sea salt

Turn on blender on lowest setting

Slowly add 1 stick of butter, melted

Top freshly made cornbread

Thank me later
 

wnelson

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also my version of cane's sauce...

1 tbsp. mayo
1/2 tbsp. ketchup
1/2 tbsp. wasabi
dash of creole seasoning

mix VERY well.... let sit in fridge for 30 min before serving
 

where yat brah

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Beer Nuts
2 egg whites
2 Tbsp soy sauce
2 ½ cups unsalted dry roasted peanuts
1 ½ cups unsalted whole cashews
9 Tbsp white sugar
1 Tbsp wasabi powder
4 tsp salt
1 tsp black pepper
½ tsp ground cayenne

How to make it:
1. Preheat your oven to 225°F. In a large bowl, whip together the egg whites and soy sauce till frothy. Add the nuts, mix well, and allow the mixture to sit for 10 minutes.
2. In a medium bowl, mix the sugar, wasabi powder, salt, pepper, and cayenne.
3. Drain the nuts of excess liquid and then toss them with the reserved seasoning. Spread the nuts on a non-stick baking sheet and bake until well browned, about 1 ½ hours, stirring every 15 minutes. Allow to cool slightly. Makes 16 servings, as a snack.
 

Dave

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THE Ultimate Burger Sauce from Bon Appetite "The Grilling Book" Cookbook which has some awesome recipes. Every recipe that I've tried so far has been excellent. I highly recommend it for anyone who likes to grill. The Kindle Version is only $10.
The Grilling Book: The Definitive Guide from Bon Appetit: Adam Rapoport: 9781449427528: Amazon.com: Books

Special Sauce

When ketchup meets mayonnaise— and adobo sauce— magic happens. Earn bonus points by bringing a jar of this sauce to the next cookout you attend. If your supermarket doesn’t carry chipotle chiles in adobo, look for them at Latin markets.

1 ⁄ 2 cup mayonnaise
2 Tbsp. ketchup
1 Tbsp. finely grated onion
1 Tbsp. sweet relish or dill pickle relish
2 tsp. adobo sauce from canned chipotle chiles in adobo
1 ⁄ 8 tsp. celery salt
1 ⁄ 8 tsp. kosher salt

Combine all ingredients in a medium bowl. Makes about a cup. Can be made 3 days ahead. Store in refrigerator.
 

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Some of my other favorites from the Bon Appetite Grilling Cookbook. I like to serve this with Zeas Thai Rib Sauce and over rice.

THAI- STYLE CHICKEN THIGHS
6 servings

A strong blend of sweet, sour, salty, and spicy aromatics infuses these chicken thighs with exotic Thai flavor. As for fish sauce, it’s a key ingredient in Thai cookery. If you don’t have any in your pantry, get some— every serious griller should have a bottle. The recipe only calls for a splash, but a little goes a long way, so don’t skip it.

1 ⁄ 3 cup chopped fresh basil
1 ⁄ 3 cup chopped fresh cilantro
1 ⁄ 3 cup chopped fresh mint
3 Tbsp. chopped peeled ginger
4 garlic cloves, chopped
1 1 ⁄ 2 Tbsp. (packed) dark brown sugar
1 1 ⁄ 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 1 ⁄ 2 Tbsp. reduced- sodium soy sauce
1 1 ⁄ 2 Tbsp. vegetable oil, plus more for brushing
1 serrano chile, with seeds, chopped
12 skinless, boneless chicken thighs (about 2 1 ⁄ 4 lb.)

Blend basil, cilantro, mint, ginger, garlic, brown sugar, fish sauce, soy sauce, 1 1 ⁄ 2 Tbsp. oil, and chile in a food processor, stopping occasionally to scrape down sides of bowl, until a coarse purée forms. Arrange chicken in a 13x9x2- inch glass baking dish. Spoon herb mixture over chicken; turn to coat. Cover dish and
chill, turning chicken occasionally, for at least 2 hours. DO AHEAD: Can be made
1 day ahead. Keep chilled.

Build a medium fire in a charcoal grill, or heat a gas grill to medium- high. Brush grill grate with oil. Grill chicken, turning once, until an instant- read thermometer inserted into the thickest part of the thigh registers 165°F, about 6 minutes per side. Let rest for 5 minutes before serving.
 

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JALAPEÑO CHEESEBURGERS with Bacon

makes 8

If you’re a chile hound, here’s one for you. Chopped jalapeño is blended straight into the burgers (if you want to amp up the heat even more, include some of the seeds) and gives spice to the spicy ranch sauce. The burgers gain another layer of flavor from a Worcestershire- coffee glaze that gets brushed on while they grill.

SPICY RANCH SAUCE

4 scallions, finely chopped
1 cup mayonnaise
1 cup sour cream
1 ⁄ 2 cup chopped fresh cilantro
6 Tbsp. fresh lime juice
2 Tbsp. minced seeded jalapeño
1 ⁄ 2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper

BURGERS

2 lb. ground beef (20% fat)
1 small onion, chopped (about 1 1 ⁄ 4 cups)
1 ⁄ 4 cup chopped flat- leaf parsley
2 Tbsp. Worcestershire sauce
1 Tbsp. chopped seeded jalapeño
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 ⁄ 4 tsp. cayenne pepper

WORCESTERSHIRE- COFFEE GLAZE

1 ⁄ 3 cup light corn syrup
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
2 tsp. (packed) light brown sugar
1 tsp. instant coffee powder
3 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper

16 slices bacon Vegetable oil, for brushing
8 hamburger buns or 3- to 4- inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar (about 8 oz.)
Assorted additional toppings (such as tomato and grilled onion slices)

SAUCE
Whisk first 7 ingredients in a medium bowl to blend. Season sauce with salt and pepper.

BURGERS
Gently mix all ingredients in a large bowl. Form mixture into eight 1 ⁄ 2 to 3 ⁄ 4 inch- thick patties. Using your thumb, make a small indentation in the center of each.Place on a small baking sheet. Cover and chill for at least 2 hours and up to 1 day.

GLAZE
Stir first 5 ingredients in a small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Working in batches if necessary, cook bacon in a large skillet over medium- high heat until crisp and brown. Transfer bacon to paper towels to drain.

Build a medium- hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers for 2 to 3 minutes, basting with glaze. Turn burgers and baste with glaze. Press cheese atop each burger. Grill until cooked to desired doneness, 2 to 3 minutes longer for medium- rare. Spread some sauce on buns and assemble burgers, topping each with 2 slices bacon and additional toppings as desired.
 

daMixter

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damixters "Almost world famous"Seafood Chowder (well, in Florida, Pennsylvania, Utah, and the UK anyways)

1 lb bacon
2 cans minced or diced clams
2 cans smoked whole baby clams
1 6oz bottle clam juice
4-5 medium potatoes, cubed (more or less if you prefer)
1 medium onion, diced (optional)
2 cups heavy cream
2 cups 50/50

Spices:
1 tbsp. Emeril's Original Essence
1 tsp Zatarain's blackened seasoning
1/2 tsp lemon pepper
1/4 tsp thyme
Pepper and sea salt to taste

the "other stuff":
1 bag small salad shrimp
1 pack Beauxdreau's Cajun Crawfish Tail meat (Walmart)
1 lb crab meat
Anything else you may want to add (oysters, etc)

Add another bottle of clam juice or chicken broth if you prefer your chowder thinner

Cut the bacon crosswise in 1/4 to 1/2 inch pieces and cook until fat is rendered and bacon is crispy (I run mine thru a strainer to remove fat)

In a crock pot, combine everything except the "other stuff" and simmer on low to medium until the potatoes are tender. If you are eating it that day, add all the "other stuff" and continue simmering until heated through.

I prefer to do the first steps the day before and let the crockpot sit in the fridge overnight, then add the other stuff the next day and heat through.
 

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