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tonguer's blog: "recipes"

created on 11/11/2006  |  http://fubar.com/recipes/b23539

Blackened Redfish

Even though this is not my recipe it's very tasty. Of course I love just about any type of seafood Title: Blackened Redfish Categories: Cajun, Fish/sea Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 tb Sweet paprika 3/4 ts Ground white pepper 2 1/2 ts Salt 3/4 ts Ground black pepper 1 ts Onion powder 1/2 ts Dried thyme leaves 1 ts Garlic powder 1/2 ts Dried oregano leaves 1 ts Ground cayenne pepper NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 -----

Creole Crab

Creole Crab Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 c Mushrooms,sliced 2 tb Butter or margarine 2 tb Onion,chopped 1/2 Garlic clove,pressed 2 c Tomatoes,canned,drained Salt to taste Black pepper to taste 2/3 c Cream or half-and-half 1 tb Flour,all-purpose 2 tb Pimiento,diced 2 tb Red pepper,minced 1 lb Crabmeat,lump,picked over Rice,hot cooked Pastry shells 1. In heavy skillet, saute mushrooms in half the butter; remove and reserve. 2. In same skillet, melt remaining butter; saute onion and garlic until soft. 3. Add tomatoes and season to taste. 4. Stir in cream and flour, mixing until smooth; cook, stirring, until mixture thickens. 5. Add mushrooms, pimiento or red pepper and crabmeat; heat thoroughly. 6. Serve over rice or in heated pastry shells.
BEIGNETS (French Quarter Donuts) Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Cajun Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Boiling water 2 tb Shortening 1/4 c Sugar 1/2 ts Salt 1/2 c Evaporated milk 1/2 pk Yeast 1/4 c Warm water 1 ea Egg, beaten 3 3/4 c Flour, sifted Powdered sugar Pour Boiling water over shortening, sugar, and salt. Add milk; let stand until warm. Dissolve yeast in Warm water; add to milk mixture along with beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Place in a greased bowl. Grease top of dough, cover with waxed paper and a cloth. Chill until ready to use. Roll dough to 1/4 inch thickness. Do NOT let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat (360 degrees). Brown on one side, turn and brown on the other. Drain on paper towels. Sprinkle with confectioners sugar.

Can't Fail Crockpot Roast

Can't Fail Crockpot Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Meats Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Rump Roast -- or 2 Lb Lean stew meat 1 Pk Onion soup mix 2 Cans Cream of mushroom soup Salt and pepper Lightly salt and pepper the roast. Place roast in a crockpot. Sprinkle onion soup mix over roast. Spread mushroom soup over roast. Cook 4-6 hours. This is a tender roast with lots of already made gravy.

Chicken Spaghetti

Chicken and Spaghetti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Tomato sauce 6 ounces Tomato paste 1/4 cup Water 2 teaspoons Dried oregano -- crushed 1 teaspoon Sugar 4 ounces Shredded mozzarella cheese 4 small Chicken breasts -- split Skinned and boned 3 Cloves garlic -- minced Hot cooked spaghetti Grated parmesan cheese In skillet brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Tranfer to crockpot. For sauce, combine tomato sauce, tomato paste, water, garlic, oregano and sugar. Pour sauce over chicken. Cover and cook on low heat setting for 8 to 9 hours. Remove chicken and keep warm. Turn coker to high heat setting, stir mozzarella cheese into sauce. Cook uncovered, till cheese melts and sauce is heated through. Serve chicken and sauce over hot cooked spaghetti. Pass parmesan.

CHICKEN SAUCE PIQUANTE

CHICKEN SAUCE PIQUANTE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Creole Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ea Broilerr-fryer chicken,cutup 1 x Pepper 2 qt Water 1 ea Green bell pepper,lg,chopped 2 ea Bay leaves 3/4 c Flour,all-purpose 4 ea Garlic cloves,minced 1 x Cayenne pepper to taste 1/2 ea Lemon,sliced/seeded 1/2 c White wine,dry 1 x Rice,hot cooked 1 x Salt 1 x Vegetable shortening 2 c Celery,minced 3 ea Green onions,chopped 1 cn Mushrooms,undrained(8oz) 2 ea Onions,large,minced 1 cn Tomato paste(6oz) 12 ea Green olives,large(opt) 1/2 c Parsley,fresh,minced 1 x Spaghetti,hot cooked 1. Season chicken liberally with salt and pepper. 2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. 3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. 4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring constantly. 5. Add minced onions and garlic; saute until translucent, stirring constantly. 6. Add tomato paste and cook until thick. 7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick. 8. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. 9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon and parsley. 10. Just before serving, add wine. 11. Serve over spaghetti or hot fluffy rice.

Bavarian Custard

Bavarian Custard Serving Size : 1 Preparation Time :0:00 Categories : Pudding Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/8 ounces package instant vanilla pudding 1 cup milk 1 cup sour cream 1 cup plain yogurt In medium bowl place pudding. With whisk, stir in milk until smooth and slightly thickened. Add sour cream and yogurt. Whisk until smooth. Cover and refrig. at least 2 hrs. Serve.

crawfish Bisque

CRAWFISH BISQUE Ingredients needed: · CRAWFISH AND STOCK: · 5 pounds boiled crawfish · 4 quarts water · STUFFED CRAWFISH HEADS: · 1 stick (1/4 pound) butter · 2 cups chopped onions · 1 cup chopped bell peppers · 1 cup chopped celery · 1 tablespoon salt; · 1 teaspoon cayenne · 10 to 12 ounces crawfish tails plus about 1 1/4 pounds peeled uncooked crawfish tails, chopped · 2 tablespoons chopped garlic · 1/2 cup water · 1 1/2 cups dried fine bread crumbs · 2 tablespoons chopped parsley · 75 to 100 crawfish heads · Flour, for dredging · BISQUE: · 1 cup vegetable oil · 1 cup flour · 3 cups chopped onions · 1 1/2 cups chopped bell peppers · 1 1/2 cups chopped celery · 1 teaspoon salt · 1/2 teaspoon cayenne · 2 pounds peeled crawfish tails (uncooked) · 3 quarts crawfish stock · 100 stuffed crawfish heads · 1/4 cup chopped green onions · 1/4 cup parsley Remove the tails and peel, preserving the meat and peelings. Clean the head section, using your index finger to remove cartilage and membranes. Pinch off the claws and reserve. Rinse the cleaned heads (you should have about 100) in cool water and soak in cool water for 15 minutes. Drain and pat dry. Set aside. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered, for 45 minutes. Drain. You should have about 3 quarts of stock. Let stock cool. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and sauté for 6 to 7 minutes, or until the vegetables are soft and golden. Add the crawfish tails and the garlic. Cook, stirring occasionally, for 8 to 9 minutes, or until slightly golden. Add the water and simmer for 2 minutes. Remove from the heat and put the mixture into a mixing bowl. Add the bread crumbs and parsley and mix well. Let cool. Preheat the oven to 350ºF. Stuff each head with about 2 tablespoons of the stuffing. The amount will vary depending on the size of the heads. Reserve any remaining stuffing mixture. Dredge the heads in flour and place on a baking sheet. Bake for 30 minutes. Combine the oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour 15 minutes. Add the reserved stuffing mix, stuffed crawfish heads, and cook, stirring occasionally, for 15 minutes. Add the green onions and parsley. Serve in deep soup bowls. Remove the stuffing from the heads with your fork. Yield: 10 to 12 main-course servings

Crab Cocktail

Title: Crab Cocktail Categories: Creole, Appetizers Yield: 8 servings 2 c Canned crabmeat,picked over 1 tb Seasoned mayonnaise 2 Juice of limes Salt to taste Coarsely ground black pepper 1 ts Fresh tarragon leaves,choped 1 ts Parsley 1. Mix crabmeat with just enough mayonaisse to moisten. 2. Add lime juice, salt and a generous grinding of pepper; mix well. 3. Spoon crabmeat mixture into small glass cups set in crushed ice. 4. Sprinkle chopped tarragon over each cocktail and serve.

Seafood Dirty Rice

Seafood Dirty Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds Small shrimp (see notes) 2 tablespoons Unsalted butter 1 tablespoon Vegetable oil 1/2 cup Canned tomato sauce 3 tablespoons Onions -- chopped very fine 2 1/2 tablespoons Green bell peppers -- chopped 2 tablespoons Celery -- chopped very fine 1 teaspoon Minced garlic 1 teaspoon Salt 1 teaspoon White pepper 1 teaspoon Dried thyme leaves 1/2 teaspoon Ground cayenne pepper 1 1/2 cups Basic shrimp stock 1/2 cup Heavy cream 3 1/2 cups Basic cooked rice 3/4 cup Green onions finely chopped 1 cup Packed -- lump crabmeat (1/2lb NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen
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