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

[TheSaintInScotland]

aw man, my mouth is watering reading some of these recipes, I think I'll get some ingredients at the weekend and get cooking!!

 

[Dave]

I made these crab cakes recently and they are sooooo good. The secret is instead of using breadcrumbs, mayo, or eggs that can mute the flavor of the crab you make a shrimp mousse that enhances the flavor or the crab while binding all the ingredients together:

Crab Cakes

1 pound lump crabmeat, picked over for shells
1 ½ cups panko bread crumbs
Salt and pepper
2 celery ribs, chopped
½ cup chopped onion
1 garlic clove, peeled and smashed
1 tablespoon unsalted butter
4 ounces shrimp, peeled, deveined, and tails removed
¼ cup heavy cream
2 teaspoons Dijon mustard
½ teaspoon hot pepper sauce
1 teaspoon lemon juice
½ teaspoon Old Bay seasoning
4 tablespoons vegetable oil

1. Blot away any excess liquid from crabmeat.

2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.

3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

4. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

5. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

 

[Dave]

Here is one of my favorite Remoulade recipes to go with the crab cakes:

½ cup mayonnaise
½ teaspoon capers, drained and rinsed
½ teaspoon Creole mustard
1 small clove garlic, chopped coarse
1 ½ teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Salt and pepper

Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste.

 

[wnelson]

try this next time you want "boring, healthy chicken breast"

for each breast coat frying pan with 1tbsp olive oil. season chicken breasts with freshly cracked salt and black pepper. cook on medium heat for 5 min on each side until cooked. now the best part.... wait for the chicken to get as dark as you want it without letting it burn usually takes about 25 min

 

[Joe OKC]

Not a recipe, but a kinda tip or trick... Bored with Rice... add Piquante' Sauce. For example.

1 cup water
1/2 cup Rice
2 Tablespoons Piquante Sauce
salt.

Heat water to boiling. Add Piquante Sauce and bring back to boil, add rice, stir and cook 25.

allow just a little extra time and heat due to the P sauce.

Jazzes up the plain old Rice.

 

[wnelson]

Not a recipe, but a kinda tip or trick... Bored with Rice... add Piquante' Sauce. For example.

1 cup water
1/2 cup Rice
2 Tablespoons Piquante Sauce
salt.

Heat water to boiling. Add Piquante Sauce and bring back to boil, add rice, stir and cook 25.

allow just a little extra time and heat due to the P sauce.

Jazzes up the plain old Rice.

Herdez avocado salsa is best for this.

 

[dtc]

Not a recipe, but a kinda tip or trick... Bored with Rice... add Piquante' Sauce. For example.

1 cup water
1/2 cup Rice
2 Tablespoons Piquante Sauce
salt.

Heat water to boiling. Add Piquante Sauce and bring back to boil, add rice, stir and cook 25.

allow just a little extra time and heat due to the P sauce.

Jazzes up the plain old Rice.

I love rice. I spent probably 5 years trying to learn how to cook it exactly right in a pot.

I've soaked it, rinsed it. I've tried all sorts of variations. I've cooked it with butter or oil and without. With salt and without. A clove of garlic and a little olive oil with a sprinkle of tony's is my favorite, but the salsa addition is also great.

Just plain old rice is fantastic, but my favorite is actually sushi rice cooked in a fancy induction rice cooker set to where it scorches the bottom and makes it golden and delicious. In order to do it, you have to rinse the rice in about 10 changes of water in a sieve so you can swish it around. Once you've rinsed it, you have to soak it for 20 minutes and then dry it for 20 minutes. There's a little white dot that will form when it's ready and dry.

I wish I hadn't eaten leftover pizza. Could have made some rice.

 

[Tony1Saintfan]

I love rice. I spent probably 5 years trying to learn how to cook it exactly right in a pot.

I've soaked it, rinsed it. I've tried all sorts of variations. I've cooked it with butter or oil and without. With salt and without. A clove of garlic and a little olive oil with a sprinkle of tony's is my favorite, but the salsa addition is also great.

Just plain old rice is fantastic, but my favorite is actually sushi rice cooked in a fancy induction rice cooker set to where it scorches the bottom and makes it golden and delicious. In order to do it, you have to rinse the rice in about 10 changes of water in a sieve so you can swish it around. Once you've rinsed it, you have to soak it for 20 minutes and then dry it for 20 minutes. There's a little white dot that will form when it's ready and dry.

I wish I hadn't eaten leftover pizza. Could have made some rice.

Get a instant pot. This thing cooks everything perfect. There are a ton of recipes out there that justify buying one for more than the rice.

 

[wnelson]

rice is good for the soul.

I mix white, jasmine, and basmati rice together and store them in a jar.

add 1tsp soft butter preferably the kind with canola oil. put 1 cup of rice over the butter and turn on stove to high. add 2 cups of cold water on top of rice/butter. bring to boil without stirring. when rice boils, cover and turn down fire to 20%. let rice cook for exactly 20min and remove pot to a cold burner and let sit for 5min. don't open lid during this time.

 

[dtc]

Get a instant pot. This thing cooks everything perfect. There are a ton of recipes out there that justify buying one for more than the rice.

I bought a Zojurushi induction rice robot from Japan awhile back so I can cook rice anyway I want it with little effort. It was my reward once I deemed myself a competent rice cook. It's running right now with some Louisiana rice to go with a quick batch of Tuesday night chicken and sausage gumbo.

30 minutes till dinner!

 

[Tony1Saintfan]

I bought a Zojurushi induction rice robot from Japan awhile back so I can cook rice anyway I want it with little effort. It was my reward once I deemed myself a competent rice cook. It's running right now with some Louisiana rice to go with a quick batch of Tuesday night chicken and sausage gumbo.

30 minutes till dinner!

Sounds good. I love the fact that with the instant pot I can take frozen solid roast and have it and the veggies to go with it on the table is just over an hour. I bought a mealthy crisplid to use with the instant pot and as a air fryer. I love it but I’m really wanting to do what I can to eat healthier, so I’m looking to buy a full size larger air fryer.

 

[Tony1Saintfan]

I bought a Zojurushi induction rice robot from Japan awhile back so I can cook rice anyway I want it with little effort. It was my reward once I deemed myself a competent rice cook. It's running right now with some Louisiana rice to go with a quick batch of Tuesday night chicken and sausage gumbo.

30 minutes till dinner!

I had never heard of a Zojurushi until your post so I went to Amazon to look one up. I was expecting to see some higher priced devices but they weren’t that bad. They also had a instant pot on the same page. Like you there are many different dishes that go great with rice that I love. My father in law spent a few tours in Vietnam and won’t eat anything with rice which I guess I understand. Just like my father wouldn’t allow Spam in our house after his time in WW2.

 

[Swimmer]

Grilled Drum Fish with Shrimp and Pistachio Lime Sauce (part of Chef Brigtsen's 2nd place "Rebuilt Louisiana Seafood Platter" (Featured the recipe below, Baked Oysters with Asparagus, crabmeat, lemon and parmesian; Crabmeat Thermidor; Marinated Crab Claws with Green Onion Sauce; Jalapeno Shrimp Cole Slaw
----------------------------------------------------------
Ingredients:

1/2 lb. Unsalted Butter, softened
1/2 cup Pistachios, shelled
1/2 tsp. Salt
1 tsp. Lime zest, finely chopped
1 Tbsp. Lime Juice
3 drops Tabasco pper sauce
8 4-oz Louisiana Black Drum filets (about 1/2" thick)
8-10 tsp. Chef Paul Prudhomme's Seafood Magic Seasoning
1/2 cup Clarified butter
4 Tbsp. Unsalted butter
16 Large Louisiana Shrimp, peeled
1/2 cup Shrimp Stock

In a food processor, add the half-pound softened butter, pistachios, salt, lime zest, lime juice and tabasco. Process until the Pistachios are finely ground and the mixture is fully blended. Set aside.

Season each drum filet with about 1 teaspoon of seafood seasoning. Pass the drum filets through clarified butter and cook on a flat-top grill or preheated cast iron skillet until done, about 3-4 minutes on the first side and 2-3 minutes on the second side.

Melt four tablespoons of butter in a large skillet over medium high heat. Add the shrimp and cook until the shrimp turn pink on the outside.

Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.

To serve, place the cooked drum filets on serving plates and top each filet with 2 shrimp and 3-4 tablespoons of sauce.

Let me know how good it is.



ThisreciPecomplimentSoflouisianaconservationistandldw&f

Sounds awesome. I'm drooling. And I might be able to adjust to my Keto -lol. Thx much

 

[dtc]

I had never heard of a Zojurushi until your post so I went to Amazon to look one up. I was expecting to see some higher priced devices but they weren’t that bad. They also had a instant pot on the same page. Like you there are many different dishes that go great with rice that I love. My father in law spent a few tours in Vietnam and won’t eat anything with rice which I guess I understand. Just like my father wouldn’t allow Spam in our house after his time in WW2.

This is the one I bought, but it was cheaper a year ago or so. It's perfect for my purposes and since I really love that golden, crispy sushi rice it's ideal.

We use it at least once a week and it's so simple even our kid can use it.

 

[MLU]

I had never heard of a Zojurushi until your post so I went to Amazon to look one up. I was expecting to see some higher priced devices but they weren’t that bad. They also had a instant pot on the same page. Like you there are many different dishes that go great with rice that I love. My father in law spent a few tours in Vietnam and won’t eat anything with rice which I guess I understand. Just like my father wouldn’t allow Spam in our house after his time in WW2.

Zojurushi makes the best insulated coffee bottle in the business. I actually cut back on how much coffee I drink because it keeps it hot for so long. Even better is that even the 20oz version fits into any cupholder, so no more monstrous coffee mugs.

Zojirushi SM-SC60HM Stainless Mug, Slate Gray Amazon product ASIN B01BTX5006