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

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This is a favorite of mine and a great alternative to the traditional chicken soup we enjoy in the states.

For the Soup
1 onion, chopped
1 green pepper, chopped
1 poblano, chopped
1 jalapeno pepper, chopped
1 cubanelle pepper, chopped
3 celery stalks, chopped
4 garlic cloves
2 to 3 tablespoons canola oil
1 whole chicken, divided into 8 parts
Salt
6 to 8 tomatillos, husked and cut in half
5 cups chicken stock
2 cups canned hominy, drained and rinsed

For the Garnish
1/2 white onion, finely chopped
1 avocado, sliced
3 to 4 radishes, diced
1 cup cilantro, chopped
1 cup Mexican crema or sour cream

Place onion, peppers, celery, and garlic in a blender and pulse until smooth. Set aside.Set oven to broil. Place tomatillo halves cut side down in a cast iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.Heat oil over medium high in a heavy bottom pot or Dutch oven.Season chicken with salt. Place chicken parts in pot and brown, about two minutes per side. Work in batches to avoid crowding the pot.Remove chicken from pot. Add in onion and pepper mixture to the pot. Reduce heat to medium and continue to cook, stirring often, until mixture becomes golden, about 30 minutes.Place the chicken pieces back in the pot along with the tomatillos and all the juices that were released in the pan.Pour chicken stock into pot and increase heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.Season with salt and pepper. Pour in hominy and stir to warm through.
 

SUGrad03

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Teach me about onion based roux/ gumbo. Had a convo with someone from Dulac about really dark roux and burning it if I take it that far. They said it’s onion based with no flour to burn. Never heard of it before.
 

woohoosaint

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Simply put...my Mom was the best Cajun/Creole cook that I've ever known.

Her gumbo recipe was well known in Uptown NOLA at Norby's Restaurant and Bar back in the late 70s/early 80s.

She would also sell gumbo lunch plates at the grain elevator Uptown.
The lines for her gumbo lunch plates were always outrageously long and she never had anything leftover when she was done.

Her crawfish etouffee was top notch as well.

Plus she raised 7 boys after my Dad passed away in 1976.
How she managed to work, cook, clean and raise 7 boys on her own was due to love and the Grace of God!

Miss that woman every single day!
 

Tony1Saintfan

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I’ve been seeing a lot of online recipes for oxtail. I you’ve ever tried it how would you describe the taste and texture of the meat?
 

Tony1Saintfan

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Simply put...my Mom was the best Cajun/Creole cook that I've ever known.

Her gumbo recipe was well known in Uptown NOLA at Norby's Restaurant and Bar back in the late 70s/early 80s.

She would also sell gumbo lunch plates at the grain elevator Uptown.
The lines for her gumbo lunch plates were always outrageously long and she never had anything leftover when she was done.

Her crawfish etouffee was top notch as well.

Plus she raised 7 boys after my Dad passed away in 1976.
How she managed to work, cook, clean and raise 7 boys on her own was due to love and the Grace of God!

Miss that woman every single day!
My mom passed away 20 years ago and I still think about her everyday. She never “worked” in a job outside the house. Everyday like clockwork she made breakfast for me before I went to school and made dinner every evening. My dad made it home from work around 5:00 and there were 2 things you could count on she had a fresh pan of cornbread and a fresh pitcher of sweet tea. When she passed I never thought I would ever taste anyone’s food that would be as good. Then about 10 years ago I went to visit family in North Carolina and my sister made a big deal about going over to my niece’s house to eat the day after. I had never eaten anything she had cooked before and my sister wanted it to be a surprise for m but her cooking was exactly like my mom’s.
 
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Teach me about onion based roux/ gumbo. Had a convo with someone from Dulac about really dark roux and burning it if I take it that far. They said it’s onion based with no flour to burn. Never heard of it before.

A flour based roux cooked with an oil with a higher smoke point won't burn if you are patient.

Apologies if I shared this previously but I present to you exhibit A.

FB_IMG_1652221721826.jpg
 

dtc

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A roux is flour and fat. Onions and fat do not a roux make though you can darken your onions to that color if you wanted to.
 
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Here's one I made last night. Good healthy-ish hot weather fare.

20220511_183354.jpg

Grilled Greek Chicken and Whipped Feta

  • 4 (8 ounce) boneless, skinless chicken breasts
  • ¼ cup red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • 1 drizzle olive oil, or as needed
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped fresh mint
combine listed ingredients to make a marinade for your chicken. I recommend halving the chicken breast. You get more outer area exposed to the marinade and it speeds up the time at the grill.

2 to 4 hours in marinade is ideal.


For the Whipped Feta:
  • 1 cup full-fat Greek yogurt
  • 8 ounces feta cheese
  • 1 teaspoon finely crushed garlic, or to taste
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
  • Chill until ready to serve
Grill the Chicken and Veggies of your choice and eat!
 
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dtc

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Here's one I made last night. Good healthy-ish hot weather fare.

20220511_183354.jpg

Grilled Greek Chicken and Whipped Feta

  • 4 (8 ounce) boneless, skinless chicken breasts
  • ¼ cup red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • 1 drizzle olive oil, or as needed
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped fresh mint
For the Whipped Feta:
  • 1 cup full-fat Greek yogurt
  • 8 ounces feta cheese
  • 1 teaspoon finely crushed garlic, or to taste
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
Grill the Chicken and Veggies of your choice and eat!

How do you whip the feta? Food processor?
 
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How do you whip the feta? Food processor?

I used an electric beater. You could use a whisk and muscle through it though.

You could use a food processor but you won't get the creamy, fluffy texture you would by whipping it.

Also look for authentic feta. Brands like Athenos is actually an Americanized version that is grittier in texture. President brand will do.
 
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buzd

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Here's one I made last night. Good healthy-ish hot weather fare.



For the Whipped Feta:
  • 1 cup full-fat Greek yogurt
  • 8 ounces feta cheese
  • 1 teaspoon finely crushed garlic, or to taste
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
Grill the Chicken and Veggies of your choice and eat!

Yep, will be trying that. Thanks!
 
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Yep, will be trying that. Thanks!


Just to clarify, ingredients in the first part combine to make a marinade for your chicken. I recommend halving the chicken breast. You get more outer area exposed to the marinade and it speeds up the time at the grill.

2 to 4 hours in marinade is ideal.

I'll add this note to the ingredient list.

Hope you enjoy it as much as I did.
 
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Bolognese Stuffed Zucchini topped w Swiss and Cheddar Mornay Sauce and Parmesan


INGREDIENTS

  • 4 medium size Zucchini
  • 1/2 pound Bacon
  • 2 tablespoons Tuscan Olive Oil
  • 1 pound Italian Sausage casing removed
  • 1 ½ cup Yellow Onion diced
  • ½ pound Mushrooms sliced
  • 1 Red Bell Pepper, small dice
  • 1 tablespoon Fresh Thyme chopped
  • 1 tablespoon Fresh Rosemary Leaves chopped
  • 2 tablespoons Fresh Garlic chopped
  • 2 large cans (28 ounces each can) peeled Tomatoes, drained and chopped
  • 1/2 cup Tomato Puree
  • Salt and Pepper to taste
  • 1 cup Mornay Sauce or 1 ½ cup mixed grated Cheddar and Swiss cheese and Reggiano Parmesan

INSTRUCTIONS


Preheat Oven to 375°F

  • In a Dutch oven, heat the bacon until it starts releasing it’s fat. Add the sausages and cook for about 5 minutes until they start getting golden brown. Constantly breaking it up while it cooks so you have small uniform crumbles. When golden brown, add the onion and cook until golden brown. Add the mushrooms and season with salt to help extracting the water from the mushrooms. Add the bell peppers, fresh herbs, Garlic and when fragrant chopped tomatoes and tomato puree. Adjust salt and pepper and let simmer slowly at very low heat for 45 minutes to an hour.
  • While the sauce is cooking prepare the zucchini like the Chef did in the video.
  • Cut the Zucchini in half, lengthways, using a melon ball cutter remove the pulp in the middle. Brush them with olive oil and bake them for about 15/20 minutes.
  • Let the zucchini cool and stuff them like the Chef did in the video. Top them with a mornay sauce and grated cheddar and gruyere, and bake them until the cheese is golden brown.

    20220607_183427.jpg

    20220607_175926.jpg
 

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DaveXA

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Bolognese Stuffed Zucchini topped w Swiss and Cheddar Mornay Sauce and Parmesan


INGREDIENTS

  • 4 medium size Zucchini
  • 1/2 pound Bacon
  • 2 tablespoons Tuscan Olive Oil
  • 1 pound Italian Sausage casing removed
  • 1 ½ cup Yellow Onion diced
  • ½ pound Mushrooms sliced
  • 1 Red Bell Pepper, small dice
  • 1 tablespoon Fresh Thyme chopped
  • 1 tablespoon Fresh Rosemary Leaves chopped
  • 2 tablespoons Fresh Garlic chopped
  • 2 large cans (28 ounces each can) peeled Tomatoes, drained and chopped
  • 1/2 cup Tomato Puree
  • Salt and Pepper to taste
  • 1 cup Mornay Sauce or 1 ½ cup mixed grated Cheddar and Swiss cheese and Reggiano Parmesan

INSTRUCTIONS





Preheat Oven to 375°F

  • In a Dutch oven, heat the bacon until it starts releasing it’s fat. Add the sausages and cook for about 5 minutes until they start getting golden brown. Constantly breaking it up while it cooks so you have small uniform crumbles. When golden brown, add the onion and cook until golden brown. Add the mushrooms and season with salt to help extracting the water from the mushrooms. Add the bell peppers, fresh herbs, Garlic and when fragrant chopped tomatoes and tomato puree. Adjust salt and pepper and let simmer slowly at very low heat for 45 minutes to an hour.
  • While the sauce is cooking prepare the zucchini like the Chef did in the video.
  • Cut the Zucchini in half, lengthways, using a melon ball cutter remove the pulp in the middle. Brush them with olive oil and bake them for about 15/20 minutes.
  • Let the zucchini cool and stuff them like the Chef did in the video. Top them with a mornay sauce and grated cheddar and gruyere, and bake them until the cheese is golden brown.



    20220607_183427.jpg

    20220607_175926.jpg
That looks yummy! Seems like something I could do on a potato or a portabella mushrooms also.
 

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