Shit I've Cooked Lately

[McFly 606]

9 hours ago, MalibuSheriff said:

As luck would have it, I found the recipe for Barbec’s Beer Biscuits:

https://lakewood.advocatemag.com/remembering-barbecs/

Long live Barbec’s Beer Biscuits.

These look good. But recipe says baking powder and video says baking soda. It’s powder, right?

[DalTxHornFan 3097]

3 minutes ago, McFly said:

These look good. But recipe says baking powder and video says baking soda. It’s powder, right?

220, 221, whatever it takes.

[Texzilla58 4731]

This.
Seriously, for probably 3/4 of my life, "clean the shrimp!" wasn't a thing.  You got whole shrimp, with the heads on and all.  You did stuff like boil them whole, after which you pulled the head off, peeled, and ate it.  If I can, I'll buy cleaned shrimp for certain recipes, because the wife likes that extra touch.  But men shouldn't give a damn about such things.
Get shrimp.  Cook shrimp.  Eat shrimp.  Enjoy, without being a candyass.

Clean the shrimp has been part of my 63 years and my old man before that. I clean them myself. I don’t depend on others to do that. I don’t eat the shit of other animals. I purge my crawfish. Clean the crabs. You can eat all the shit you want.

[Hank_Hill 18791]

Yea eat a lot more animal shit than you want to know.

[MalibuSheriff 1090]

7 hours ago, McFly said:

These look good. But recipe says baking powder and video says baking soda. It’s powder, right?

Correct.  Baking powder.

[BearCountry11 1234]

Fried shrimp for dinner evolved into shrimp tacos and I wasn’t mad about it. Decided to do two different sauces - jalapeño/avocado crema and a sriracha sauce. Only downside was having to use store-bought flour tortillas but that’s what we had.






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[Neonmoon 38129]

20 hours ago, Texzilla58 said:

Clean the shrimp has been part of my 63 years and my old man before that. I clean them myself. I don’t depend on others to do that. I don’t eat the shit of other animals. I purge my crawfish. Clean the crabs. You can eat all the shit you want.

Yeah. I’ve never heard of people leaving the shit tract in any animal. Just cleaned a deer, left the shit in there for the flavor!

[Texzilla58 4731]

Fried shrimp for dinner evolved into shrimp tacos and I wasn’t mad about it. Decided to do two different sauces - jalapeño/avocado crema and a sriracha sauce. Only downside was having to use store-bought flour tortillas but that’s what we had.






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That looks like fucking perfect fried shrimp. What is your recipe sir? Few things are better than perfectly fried shrimps.

No Texas product is so vastly superior to any similar product than wild Texas Gulf shrimp. Most of the world might as well be eating shitbugs.

[BearCountry11 1234]

1 hour ago, Texzilla58 said:

That looks like fucking perfect fried shrimp. What is your recipe sir? Few things are better than perfectly fried shrimps.

No Texas product is so vastly superior to any similar product than wild Texas Gulf shrimp. Most of the world might as well be eating shitbugs.

Take your shrimp (we did 1lb) and  throw them in a bowl.  Mix in about 1/3 cup of yellow mustard, 1/3 cup hot sauce, and 2 eggs and stir until well incorporated.  Mix in a few tablespoons of a good Cajun seasoning and let shrimp marinade for about 15-20 min.  
 

Remove shrimp from marinade and toss with flour (I did a mix of 1 cup flour and 3 tablespoons of cornstarch).  Fry at 350 for 3 min or until shrimp look done.  
 

Been using this for over a year now and will never do it another way.  Superior “crunch”.  

[Texzilla58 4731]

I will make these tomorrow.

[Bogeywon 2519]

Good looking scrimp 

[strangulation! 1715]

13 hours ago, BearCountry11 said:

1/3 cup hot sauce

Looks awesome. Any particular hot sauce?

[BearCountry11 1234]

6 hours ago, strangulation! said:

Looks awesome. Any particular hot sauce?

I just did franks but any Louisiana style hot sauce should be fine 

[Brisketexan 105064]

Yeah. I’ve never heard of people leaving the shit tract in any animal. Just cleaned a deer, left the shit in there for the flavor!

Cool, cool. I guess the clowns at Mr. B’s in NOLA don’t know anything about shrimp, being that they serve one of their most famous dishes with the “shit tract intact” (that’s how it is when you serve them whole, in the shell).



Seriously. Most denizens of the Gulf Coast ain’t that prissy. They eat what’s good, and big whole shrimp are good.

[RMac5 1551]

@Brisketexan etouffee was delicious. Got to much color on my butter messing with the trinity but it didn’t matter. I needed a big ol chunk of bread to go with it.

Thanks for sharing. Anybody else cook with a Magnalite pan? 

[Spur08 382]

Cool, cool. I guess the clowns at Mr. B’s in NOLA don’t know anything about shrimp, being that they serve one of their most famous dishes with the “shit tract intact” (that’s how it is when you serve them whole, in the shell).



Seriously. Most denizens of the Gulf Coast ain’t that prissy. They eat what’s good, and big whole shrimp are good.

Serious question. Couldn't they have just purged the shrimp while alive/intact? I frankly never really give a shit (npi) but our Port A guys who did our boils in college always purged.

[RMac5 1551]

I doubt they are going to go to that much trouble.

[Texzilla58 4731]

Cool, cool. I guess the clowns at Mr. B’s in NOLA don’t know anything about shrimp, being that they serve one of their most famous dishes with the “shit tract intact” (that’s how it is when you serve them whole, in the shell).



Seriously. Most denizens of the Gulf Coast ain’t that prissy. They eat what’s good, and big whole shrimp are good.

Cool, cool. I guess the clowns at Mr. B’s in NOLA don’t know anything about shrimp, being that they serve one of their most famous dishes with the “shit tract intact” (that’s how it is when you serve them whole, in the shell).



Seriously. Most denizens of the Gulf Coast ain’t that prissy. They eat what’s good, and big whole shrimp are good.

I don’t buy head-on shrimp unless I’m close to the boats that caught em. Those Shrimp look great but what a mess to eat. You can eat them in the Chinese manner and eat those head, shell and all. I do like a fried shrimp head at a good sushi joint. I would be shelling and stripping the vein at table. I learned my gulf seafood lessons from a couple of Cajuns that worked for my dad as a kid and a fraternity brother in college from New Orleans and his brother who cheffed at places like Tujagues, K-Paul’s, and others.

I love Nola barbecued shrimp but I make mine with shrimp I have cleaned and shelled. I either make stock, or toss the shells in the build of the sauce so one gets more flavor extracted from the shells, while getting better flavor into the shrimp.

You eat your shrimp shit, I won’t, and it’s not really worth discussing. I don’t argue with folks about how they eat, it their mouth not mine. Put beans or mango in chili, ketchup on a hot dog, peanut butter in an omelet. Your world not mine.

[Irwin F Fletcher 3550]

Eating well down on the Island.

[BearCountry11 1234]

38 minutes ago, Irwin F Fletcher said:

Eating well down on the Island.

My god I would absolutely murder those.  Bravo.  

[harpercollins 394]

There’s a bbq crab thread you can post that on too!

[Anastasis 23459]

Looks to be a proper bottle assortment as well. 

[Party_Taco 3723]

Eating well down on the Island.

That shit would sell here in MD… bravo!

[Post Oak 20208]

Deviled pork chops.  Much better than my photography skills

[Post Oak 20208]

2nd round of sourdough.  Tastes great.  Getting better but my technique needs practice.

[harpercollins 394]

Love it! Looks gorgeous.

Last month my cleaning lady threw away my starter I got going during the shutdown in march 2020. I’m pretty bummed about it. I wasn’t actually baking bread with it really so I don’t know why I’m sad. I have never kept anything alive that long.

[Texzilla58 4731]

Love it! Looks gorgeous.

Last month my cleaning lady threw away my starter I got going during the shutdown in march 2020. I’m pretty bummed about it. I wasn’t actually baking bread with it really so I don’t know why I’m sad. I have never kept anything alive that long.

My old man decided he wanted to grow some sour dough when I was a kid around fifth grade. He’d had some sour dough pancakes on a trip. He finally made some and they nearly killed us. They like doubled in size in our guts. But he kept it alive a few years but he never made anything else.

[Post Oak 20208]

19 hours ago, harpercollins said:

Love it! Looks gorgeous.

Last month my cleaning lady threw away my starter I got going during the shutdown in march 2020. I’m pretty bummed about it. I wasn’t actually baking bread with it really so I don’t know why I’m sad. I have never kept anything alive that long.

I feel like I finally understand what I'm doing.  I still don't have the crumb where I want it but the taste is pretty damn good. So much better than the sourdough I bought at HEB

[harpercollins 394]

What technique are you using? I started with perfectloaf and then graduated to Peter Reinhart.

[Post Oak 20208]

10 hours ago, harpercollins said:

What technique are you using? I started with perfectloaf and then graduated to Peter Reinhart.

I'm following this guy. He's got a bunch of videos.  It's much more approachable for me.   I don't know if I'll ever make what I consider a great loaf of bread but I like it and my family likes it and maybe that's enough.

 

[Party_Taco 3723]

Steakhouse salad with avocado ranch and garlic bread croutons:

[PantsTent 2002]

Donald Link jambalaya recipe. Not pictured is picking a rotisserie chicken and then using the carcass and all the veggie trimmings to make a stock. Then the method is all about letting stuff repeatedly brown and deglaze with a little stock.

First the sausage, then all the veggies. Then everything back in pot with spices, chicken, rice, and more stock.

[Texzilla58 4731]

Donald Link jambalaya recipe. Not pictured is picking a rotisserie chicken and then using the carcass and all the veggie trimmings to make a stock. Then the method is all about letting stuff repeatedly brown and deglaze with a little stock.

First the sausage, then all the veggies. Then everything back in pot with spices, chicken, rice, and more stock.

Gotta link to Link’s recipe?

Looks great!

[PantsTent 2002]

11 hours ago, Texzilla58 said:

Gotta link to Link’s recipe?

Looks great!

I have the Real Cajun cookbook, but here is the same recipe:

https://www.jamesbeard.org/recipes/old-school-chicken-and-sausage-jambalaya

 

[South Austin 52449]

12 hours ago, PantsTent said:

Donald Link jambalaya recipe. Not pictured is picking a rotisserie chicken and then using the carcass and all the veggie trimmings to make a stock. Then the method is all about letting stuff repeatedly brown and deglaze with a little stock.

First the sausage, then all the veggies. Then everything back in pot with spices, chicken, rice, and more stock.

This guy fucks.

[Texzilla58 4731]

This is what I wanted as I like the Cajun style with less tomatoes than the creole. I’ve had it like this with chicken, sausage, and pulled pork. Will try it out. Thanks!

[Anastasis 23459]

coctel de shrimp y crab y oysters.

[Party_Taco 3723]

Halibut Chorizo Bake:

[Anastasis 23459]

1 minute ago, Party_Taco said:

Halibut Chorizo Bake:

Now that is a very creative dish. Well done.  What was the inspiration behind this?

[South Austin 52449]

1 hour ago, Anastasis said:

coctel de shrimp y crab y oysters.

Tell me more.

[Anastasis 23459]

7 minutes ago, South Austin said:

Tell me more.

Well, I woke up this morning with a pretty ripping hangover. So naturally, my first thought was "fuck, I need a michelada". Then I started thinking about what ingredients I was going to need and then I started thinking about clamato and soon enough my mind drifted to oysters and a shrimp coctel. 

Made a stock with some random veggie bits in the fridge, salt, and pepper, cut the heat, added the shrimp, second they start turning pink pull them and run under cold water.

Chop tomato, red onion, green onion, green bell pepper, serrano, cilantro, avocado. Add shrimp. Add lump crab. Add clamato. Add salsa. Add aardvark habanero. Mix and cool for a couple hours. Consume more micheladas. Plate, and shuck and add 3 oysters with their zoom, top with avocado and cilantro and salt. 

 

 

 

 

 

[Anastasis 23459]

oh, and while you are waiting for things to meld and chill, test a few oysters with the salsa. 

[dcbc 14465]

4 minutes ago, Anastasis said:

Well, I woke up this morning with a pretty ripping hangover. So naturally, my first thought was "fuck, I need a michelada". Then I started thinking about what ingredients I was going to need and then I started thinking about clamato and soon enough my mind drifted to oysters and a shrimp coctel. 

Made a stock with some random veggie bits in the fridge, salt, and pepper, cut the heat, added the shrimp, second they start turning pink pull them and run under cold water.

Chop tomato, red onion, green onion, green bell pepper, serrano, cilantro, avocado. Add shrimp. Add lump crab. Add clamato. Add salsa. Add aardvark habanero. Mix and cool for a couple hours. Consume more micheladas. Plate, and shuck and add 3 oysters with their zoom, top with avocado and cilantro and salt. 

 

 

 

 

 

I'm reminded that I need to keep all of these ingredients on hand for my next hangover afterthought. 

[Party_Taco 3723]

Now that is a very creative dish. Well done.  What was the inspiration behind this?

Wish I could take credit - Pushed my love/hate relationship with Epicurious and just searched for Halibut, since that was on sale. Was looking for something “light” and this fit the bill.

Would totally make again, but probably after a high-heat sear for the halibut and perhaps plate over rice.

[Anastasis 23459]

11 minutes ago, dcbc said:

I'm reminded that I need to keep all of these ingredients on hand for my next hangover afterthought. 

LOL.  HEB on Sunday morning is easy. Inflation has not yet impacted gulf oyster pricing. 

 

[BigDHornfan 6545]

Snapper tacos.
Caught the snapper a couple of weeks ago in Port Aransas.
This was great.

[Mach 1 1677]

3 hours ago, Anastasis said:

coctel de shrimp y crab y oysters.

I started a La-De-fucking-Da post with where’s the champagne flute, but after reading the hangover part I’m shocked you were able to pull that off.

Most get breakfast tacos, but one man makes a seafood cocktail garnished with cilantro, then shucks a few oysters for fun. That man? Steve Austin.

[South Austin 52449]

11 hours ago, Anastasis said:

Well, I woke up this morning with a pretty ripping hangover. So naturally, my first thought was "fuck, I need a michelada". Then I started thinking about what ingredients I was going to need and then I started thinking about clamato and soon enough my mind drifted to oysters and a shrimp coctel. 

Made a stock with some random veggie bits in the fridge, salt, and pepper, cut the heat, added the shrimp, second they start turning pink pull them and run under cold water.

Chop tomato, red onion, green onion, green bell pepper, serrano, cilantro, avocado. Add shrimp. Add lump crab. Add clamato. Add salsa. Add aardvark habanero. Mix and cool for a couple hours. Consume more micheladas. Plate, and shuck and add 3 oysters with their zoom, top with avocado and cilantro and salt. 

 

 

 

 

 

That's awesome.  One of your best offerings.  Well done.

[Party_Taco 3723]

When you have leftover fish, the answer is fish tacos:

[Mo Horn 8827]

1 hour ago, Party_Taco said:

When you have leftover fish, the answer is fish tacos:

Tacos is the answer pretty much 90% of the time regarding all  leftovers, IMHO.

Edited July 18, 2022 by Mo Horn