Food The Recipe Thread [tm--CajunCook] (2 Viewers)

[RetroMcBananaFace]

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

I am about to make chicken tenders for my kids and was wondering how to make that stuff. I'm going with garlic, onion salt, black and cayenne pepper and a touch of lemon juice.

 

[RetroMcBananaFace]

I am also in the middle of making my own pastrami based on this recipe:

toriavey.com/toris-kitchen/2014/03/homemade-pastrami/

 

[billinms]

For those who like such things, I've found a very simple and free recipe organizer that I really like.

SSuite Recipe Organiser - SSuite Office Software

I've been going through this terrific thread and adding recipes I have or want to try. Thanks to everyone who contributed.

 

[Dave]

For those who like such things, I've found a very simple and free recipe organizer that I really like.

SSuite Recipe Organiser - SSuite Office Software

I've been going through this terrific thread and adding recipes I have or want to try. Thanks to everyone who contributed.

I'm loving my recipe organizer app Paprika. It costs $5, but it is well worth it. It's super easy to copy recipes on the internet. I haven't gotten around to adding my cookbooks, but I believe that will be easy as well. Check it out:
Paprika Recipe Manager for iPad, iPhone, Mac, Android, and Windows.


Amazon reviews:
Amazon.com: Customer Reviews: Paprika Recipe Manager

 

[RetroMcBananaFace]

I made grilled Cuban sandwiches for dinner tonight. Big slab of pork tenderloin, ham, salami, swiss cheese, pickles and spicy mustard. On a tip from my sister I've started making grilled sandwiches with mayonnaise instead of butter. It works beautifully. Mayonnaise has a higher burn point and makes it much easier to toast the bread evenly.

 

[Dave]

Excellent recipe and it's now on my list of favorites:

Penne with Braised Short Ribs Recipe : Giada De Laurentiis : Food Network

 

[superchuck500]

This restaurant near me had a seasonal cocktail called the Shipwreck. It was outstanding - and I had about 30 of them last fall. They moved on but I insisted they give me the recipe.

1.5 oz gold rum
.5 oz all-spice dram
.25 oz simple syrup
.75 oz lime juice
To perfect the drink, grind nutmeg on the top and serve.


The rum is 80 proof, the dram is 44 proof - so there's some kick to it, but the spice and syrup and lime make this really appealing flavor that is brought to life by the nutmeg.

 

[soupcan dan]

Here is, quite possibly, my absolute best summer 2010 creation: this chilled dish is great on a hot summer evening. This is an unbelievable version of ceviche! I spliced this from 2 different recipes I found online. I have now made 4 batches in the past 2 weeks. (It IS that good) - Don't skimp on the avocado...

Coctel de Mariscos version 1.0

Old Bay seasoning
1 Lemon
4 limes
1 lb peeled small shrimp
1 lb scallops (small)
½ cup fresh lime juice (use 1/3 cup if you go heavy with the lemon on the seafood)
¼ cup ketchup
1 ½ Tbs Tapatio hot sauce
1 tsp Worcestershire
½ small purple onion, finely diced
1 medium cucumber, peeled, seeded, chopped fine
1 Tbs finely chopped garlic
½ cup chopped cilantro
3 Jalapenos, finely diced
1 avocado, diced
1 ½ cups Clamato juice

Steam the seafood
1. Boil 3 Tbs Old Bay seasoning, with ½ lemon in salted water
2. Steam shrimp (few minutes until just done)
3. Remove, add some fresh lemon juice and chill (place in freezer)
4. Steam scallops (couple minutes or until done)
5. Remove, add some fresh lemon juice and chill (place in freezer)

Combine the following ingredients (except avocado):
½ cup lime juice
¼ cup ketchup
1 ½ Tbs Tapatio hot sauce
1 tsp Worcestershire
½ purple onion, finely diced
1 medium cucumber, peeled seeded, chopped fine
1 Tbs garlic
½ cup cilantro
Jalapeno
1 ½ cups Clamato juice

Add the seafood, and chill for at least 30 min.

Serve in martini/margarita glasses with lime wedge and garnish with cubed avocado on top.

30 minutes away------i am so pumped !

 

[Cincy Saint]

Not really a recipe but a kitchen tool that some Saints fans might want to own...

Slow cooking Saints

 

[Joe OKC]

This recipe looks and sounds good.. although I am going to add cheese to make it mo'betta.

Gold Rush Corn Bake

3 corn muffins, crumbled
4 teaspoons butter, melted, divided
1 (12-ounce) package frozen corn, thawed
1 (14-1/2-ounce) can creamed corn
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
Bake 35 to 40 minutes, or until heated through and golden on top.

 

[LonghornSaint]

This recipe looks and sounds good.. although I am going to add cheese to make it mo'betta.

Gold Rush Corn Bake

3 corn muffins, crumbled
4 teaspoons butter, melted, divided
1 (12-ounce) package frozen corn, thawed
1 (14-1/2-ounce) can creamed corn
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
Bake 35 to 40 minutes, or until heated through and golden on top.

So how did it turn out? Any modifications? I will probably double the volume.

I need to make some food to take to a next door family - they have 3 kids. I figured this might be a good side dish.

 

[LonghornSaint]

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.

2 questions: Have you ever finely diced the chipotles and included them? Also, do you ever take pics of your food? Those recipes seem really good, but pics might make them better...

 

[Dave]

2 questions: Have you ever finely diced the chipotles and included them? Also, do you ever take pics of your food? Those recipes seem really good, but pics might make them better...

I didn't chop up the chipotles for that recipe. All you need is is the adobo sauce for the flavor. I do take pics of my food. My whole instagram account is the food I cook. Although a picture of the sauce wouldn't show much.

 

[Dave]

I guarantee this will be one of the best versions of Shrmp and Grits you've ever had. They key is toasting the shrimp shells(I added the heads also) in butter while making the stock.


Shrimp and Grits
Serves 4

Grits:

3 tablespoons unsalted butter
1 cup grits
2 1/4 cups whole milk
2 cups water
Salt and pepper

Shrimp:

3 tablespoons unsalted butter
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
1 tablespoon tomato paste
2 1/4 cups water
3 slices bacon, cut into 1/2-inch pieces
1 garlic clove, minced
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce, plus extra for serving
4 scallions, sliced thin

DIRECTIONS

1. FOR THE GRITS: Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.

2. FOR THE SHRIMP: Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.

3. Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 1/2 cups stock (add more water if necessary to equal 1 1/2 cups). Wipe out skillet with paper towels.

4. Cook bacon in now-empty skillet over medium-low heat until crisp, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.

5. Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.

6. Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.

WHY THIS RECIPE WORKS:
This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits. To control the cooking of the shrimp, we parcook them in rendered bacon fat. We set them aside while creating a light gravy of flavorful (and quick) shrimp stock, bacon, garlic, lemon, and Tabasco; we then finish cooking the shrimp directly in the gravy. We found that toasting the grits before adding liquid helps bring out the most corn flavor. Chopped scallions finish the dish with a jolt of freshness.

We prefer untreated shrimp—those without added sodium or preservatives like sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you’re using treated shrimp, do not add the salt in step 4. If you use our winning grits (Anson Mills Pencil Cob) or other fresh-milled grits, you will need to increase the simmering time by 25 minutes.

 

[dtc]

Excellent rundown, Dave, but why are you specifying the non-stick and why not white wine or stock or the deglaze?

I'm prone to jacking my grits way up with cream, cream cheese or whatever so I won't get us off the rails, but reading your post decided for me what tomorrow's dinner will be.

If I were Buzd, I'd modify your recipe as follows:

Shrimp:

3 tablespoons unsalted butter
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, HEADS shells reserved
1 tablespoon tomato paste concentrate from the tube
2 1/4 cups water // deglaze with 1/2 c dry white and add the balance in seafood stock.
30 slices bacon, cut into 1/2-inch pieces (kidding)
8 garlic clove, minced Emeril is not kidding
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon lemon juice plus 1/2 lemon finely grated zest.
1/2 teaspoon Tabasco sauce, plus extra for serving
4 scallions, sliced thin




I wish this thread were more active. i know we have some pros on here like Twyst and some very accomplished eaters and cooks so bump to provoke sharing....

 

[buzd]

If I were Buzd, I'd modify your recipe as follows:

If you were me, you'd never use regular Tabasco in anything. Crystal, Louisiana, or Valentina's Extra Spicy for me.

(And I like some of their other sauces, but by the time you get enough heat from regular Tabasco, the flavor takes over everything).