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Posted

Smoked andouille, some left over bacon grease, simmered for 3 hours, fuck it was good. Seriously the best I’ve ever had.

If only I could figure out a way to put it on some nachos or naoche, either way

Posted

Charred Octopus

I'll be damned if this wasn't about as easy of an exotic dish that I've ever made.  Seemed really really elevated, but was really really basic.  Costco sells the octopus and the mashed potatoes then I just added some brussels and boom...fucking fantastic.  Charred the octopus on a screaming hot skillet on the grill.  Only thing I'd change is I should have added bacon.  Would have been perfect with that.  Highly recommend especially if you're trying to impress someone because it really comes off as some seriously gourmet shit.

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Posted
On 11/16/2020 at 5:06 PM, NateHitch said:

 


I used that one, it makes a lot. We did tacos the first day and then had leftover stew the next day

 

A well-endowed cook that leans on her forearms?  Good morning. 

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Posted

Firing up some chicken fricassee from my Cajun friend’s cookbook. Similar to gumbo, but a much smaller quantity of roux and stock, so when it cooks down it’s more of a smother than a stew. Turnips are a nice touch.

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Posted
[mention=1601]Party_Taco[/mention] what did you do for the okra? I love okra in all forms

Cut into half inch slices, tossed in S&P + paprika, cooked over medium heat in bacon grease. Tossed in the chopped up bacon and some garlic about halfway through.

Here’s tonight: Seared Tuna Tacos

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Posted

For a moment I thought the first pic was the finished product and I wondered if you had crossed things up with the SteelShank thread...

Looks good man... would smash (especially with some cheese and spicy mustard)

Posted
On 11/22/2020 at 9:30 PM, Anastasis said:

Made some fresh pasta and ravioli. Mixed ancho pepper with goat cheese and cottage cheese and spinach with garlic for the ravioli. Made a venison bolognese, and a spinach salad. 

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Damn you come up with some good ideas.

Posted
Red beans and rice. Adding a smoked ham hock made a big difference. Before serving, debone and shred the ham and put it back in. Andouille sausage as well db4d06a8c721b9099789dd790f9e69ed.jpg


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Winning. I do similarly with a hock. However, it often doesn’t cook through enough in the time it takes to make the beans. Remedy? Precook the hocks for a coupla hours, then add the stock and Hicks to the beans.

Red beans and rice with chunks of sausage and hocks? Victory.
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Posted

Had a few ripe mangos that I needed to get rid of. Tossed in salt and lime juice and coated one rack with tajin, one with ancho chile powder and one with a mix of ancho and arbole chili powder. Dehydrate at 135 for 6 hours d71e784e19edc733e4d98fa581303136.jpg

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Posted

Stumbled across a new fried shrimp recipe and wanted to give it a try. Result was very very good. Let sit in a “marinade/egg wash” of hot sauce, yellow mustard, tonys, and eggs for a bit then fried. Crispy, flakey, delicious. Left them in the oil for a bit too long but no complaints from the family.
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Posted
Do you mind sharing the recipe?  

1 lb shrimp
1/3 cup mustard
1/3 cup hot sauce (I used franks)
1 cup flour (maybe a bit more)
3 tbsp cornstarch
2 tbsp tonys
1 tsp garlic powder
1 tsp old bay
0.5 tsp black pepper
2 eggs

Peel/devein shrimp and place in a large bowl. Add mustard, hot sauce, and eggs. Mix to combine and evenly coat the shrimp. Throw in spice mixture (tonys, garlic powder, black pepper, old bay) and stir.

Cover bowl and let sit for about 20 min while you get a pot of oil hot (I used peanut). Bring oil to 350 - I did 365 to account for the drop in temp when shrimp are added.

Put flour in a bowl and whisk in the cornstarch. I also added some garlic power and paprika. Remove shrimp from marinading bowl and to flour mixture. Toss to combine.

Fry shrimp in oil for 4-5 min (this seemed too long and I thought the shrimp were overdone - family disagreed). I did mine in batches then placed them on a wire rack once cooked.

Profit


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Posted
6 minutes ago, BearCountry11 said:


1 lb shrimp
1/3 cup mustard
1/3 cup hot sauce (I used franks)
1 cup flour (maybe a bit more)
3 tbsp cornstarch
2 tbsp tonys
1 tsp garlic powder
1 tsp old bay
0.5 tsp black pepper
2 eggs

Peel/devein shrimp and place in a large bowl. Add mustard, hot sauce, and eggs. Mix to combine and evenly coat the shrimp. Throw in spice mixture (tonys, garlic powder, black pepper, old bay) and stir.

Cover bowl and let sit for about 20 min while you get a pot of oil hot (I used peanut). Bring oil to 350 - I did 365 to account for the drop in temp when shrimp are added.

Put flour in a bowl and whisk in the cornstarch. I also added some garlic power and paprika. Remove shrimp from marinading bowl and to flour mixture. Toss to combine.

Fry shrimp in oil for 4-5 min (this seemed too long and I thought the shrimp were overdone - family disagreed). I did mine in batches then placed them on a wire rack once cooked.

Profit


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That sounds really good, I am going to try this one. But I will fry them a little less, I normally fry shrimp about 3 minutes at 350.

Posted
1 hour ago, hornbri said:

That sounds really good, I am going to try this one. But I will fry them a little less, I normally fry shrimp about 3 minutes at 350.

Yeah I usually do a MAX of 4 min.  The recipe actually said 5-10 min (which shocked me) so I went over my usual cook time.  

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