007bond-jb

cut it in 1in X 2in strips & deep fry (cracklins) yumm!!!

Stuffed French bread: 2lb browned ground chuck drained 1 lg onion diced 3 toes garlic pressed 1lg bell pepper diced 1/2lb mushrooms sliced 1 can Rotel tomatoes salt n pepper to taste cut top off a loaf of crusty Fench bread remove most of the inside of the bread to make cavity, saute veggies with the drained beef, fill hollowed out loaf with the meat mixture replace top wrap in foil & bake @300deg for 30 min. slice & eat. Sorry no pic's

Shell like I said gumbo is like a empty the fridg Cajun/Creole meal, you can add anything you like it's a matter of personal taste. My grand maw would add oysters I like em but not in my gumbo they get kinda rubbery when reheated. People use squirrel, turkey, frog legs, turtle meat, gator, duck, dove... I guess anything but beet's & beef would be fine. Although adding other veggies to a simple trinity you might call it soup. Correct me if I'm wrong, adding tomatoe would make it creole style gumbo. On the roux it is dry, started in the oven & finished on the stove. I try not to use more than 1 cup of flour per baking sheet for more even browning. Dry roux keeps well in the fridg also.

Ok I am new to e gullit & have lived I Louisiana all my 50 years. I got a secret to tell yall chef John Folse is my cousin everyone in the family cooks as well as prof. chef's. I started reading this thead but did not read every page, On the okra subject It's a matter of preference or taste I don't like okra so I don't use it. Gumbo can be made with many types of meat vegies and spices It can be a empty the fridge. My favorite is seafood (shrimp & crab) gumbo with sausage, dark roux 1 15oz can tomatoes to a gallon of seafood stock (they will add flavor & cook apart) I read some post about thyme, I use a lot of it in my gumbo about 1/8 cup also I add liquid crab boil to the stock. So my recipe goes like this: seafood stock, trinity, dark roux (did you know this can be done in an oven?), tomatoes, andoulle, seafood, thyme, garlic, salt & pepper & liquid crab boil to taste. Never never ever put file`powder in the pot if it will be reheated, instead sprinkle about 1/2 tsp on your rice then ladle on the gumbo. The crab boil adds a wonderful mystery flavor & heat to the dish so don't add cayenne pepper if using. My friends have said my gumbo is the best they have ever tasted, I agree I have not tasted any even close, no bulls#@t!

One of my favorites comes from my oldest daughter: 5 to 10 toes of garlic 1 tsp salt 1lb feta cheese or more EVO as needed crush peeled garlic in a morter with salt put garlic & crumbled feta into a food processor add EVO until you get catsup like consitancy add some cracked pepper if you like. Everyone eating this should not go around people who didn't for a day or so

I smoke em low & slow 235deg till they pull back from the bone a bit these are beef. ribs

I Thinkin.... How bout a big pot file gumbo? Or better yet a big pot of shrimp stew?

Pancho's mexican buffet (all u can eat) Popeys chicken n biscuits wit red beans Hormel tamalies in the can with the grease sauce Wiener Schnitzel hot dogs wit chilli Saltines dipped in catsup & hot sauce shoe string potatoes in the can with BBQ sauce poured in Zap's potatoe chips dipped in Brew Bachers home made blue cheese dressing Sonic foot long dogs extra onions BTW Popeys spicy chicken is brined with season salt with extra cayanne pepper

Best eats in Baton Rouge... Mike Andersons is good but I like Dons seafood better Dons is very old est. 1934, also Brunet's is real good. Best pizza on the planet- Fleur-de-lis est. 1947. Cajun food- Bellue's, Boutin's, Poches (Breax Bridge La.) & The Cabin (Burnside La.). Burgers- Riverside Patty, Poboys & muffulettas Brew Bacher's grill (good fried seafood platers also). Tex Mex- Superior Grill. BBQ- Jays est. 1954. & Podnauh's. Italian- Pocorello's & Gino's. Steaks/International- French Market Bistro. Meat & 3- The Wearhouse, Franks, Hi Neighbor supermarket, Calandro's supermarket. Breakfast- Franks, Sharps cafe (Denham), Asian- Hunan's. Other- Jerry Lee's boudin & cracklins (made fresh daily). The Jambalaya shop. Al's Chigago Dogs. LA Boilers (best boiled seafood). Notes: A few of these restaurants are LOCAL chains and for a good reason too. Most of the above have websites & some ship products nation wide. Drusilla Seefood is highly avertised on billboards, It used to be one of the best... Some years back it changed ownership & has been going downhill since.

I forgot this thread was kitchen cooking a pork roast. I have convection roasted pork loins stuffed & unstuffed on a roasting pan using a dry rub of Tony Chachere's (Cajun seasonal). A staple dish here in the south is bone in butt or shoulder braised in a cast iron dutch oven till it almost falls apart; about 3 hours. I like to cut deep wells in the roast, spoon in a 1/2tsp Tonys then seal the slit with a toe of garlic. If you sear the roast till dark brown on all sides before pouring in the braising liquid (water, stock, wine or combination) you will have a wonderful brown gravy for veggies to simmer in. Sweet potatoes & carrots are my familys favorite, served with steamed white rice, early peas, & hot french bread. This same method is also used for beef roast's. I'm doing just fine Rich glad to see you here, BTW yall boar_d_laze is giving some expert advice on this thead. He is VERY knowledgeable in the art of cooking.

Sides? crisp cole slaw, BBQ beans, grilled corn on the cob, collard greens smothered with pickel pork, potatoe salid, bread pudding, pecan pie. I could go on for a while.... Hey Rich I didn't know you were here too.

I tried mesquite chips on my gas grill, building a fire with mesquite chunks only on my charcoal grill, not soaking the wood on the above grills. My fajitas taste good. but I can't seem to duplicate the restaurants taste. I have used mesquite liquid smoke in my marinades as well. I also tried blending store bought marinades.

I am not a chef but love to cook & eat. Some local Mexican restaurants have Fajitas with a very good mesquite flavor but the meat is not over cooked. When I try to cook skirt steaks on a mesquite fired grill they just dont taste the same & dry out if smoked. I have tried different store bought mesquite & fajita marinade's & have made my own from web recipes. I have tried tenderizing, long marinade times I cant seem to get it just right. One local restaurant has their grill behind a window I saw the meat grilled very quickly then plated. I am thinking they were using papain enzyme in the marinade with other spices. Any comments or sugestions would be appreciated.

1st Briskit smoked 16 hours. 2nd Smoked beef ribs

Poches has great stuff so dose http://www.belluescajuncuisine.com/index.html The local wally world started carring beef cheek meat

I have a question too Do you bake the bread on the stone or in a baking sheet placed on the stone?

Shrimp stew from a roux mmmmmm

Hello Jennifer You need to monitor the smoke chamber temp at your cooking grate level the heat rises to the top & will read hotest at the vent the reason you meat was dry was because you cooking at too low a temp for way too long. My smoker has 35deg. difference in temp top to grate level. After your Butt or Shoulder reaches 195 don't forget to foil & let it rest in a empty ice chest for an hour

Whole Foods has them

I always make crawfish bique with a med roux no tomatoes and making balls are so much easyer to deal with. Here is a link to The Creole & Cajun recipe site, the second link is direct to the bisque recipe. http://www.gumbopages.com/recipe-page.html http://www.gumbopages.com/food/soups/craw-bisque.html This is but one of many good southern recipe sites