What You Be Cookin' for Mardi Gras 2011

Re:What You Be Cookin' for Mardi Gras 2011 (Foodbme)

Wed, 09 Mar 2011 20:11:59 GMT

joerogo

I have to learn how to shuck my own oysters. I am scared to death of slicing my hand open

It's really not too hard once you get the hang or it. The trick is not stabbing yourself while you get the hang of it!
One of the secrets is getting a GOOD Oyster Knife. An oyster Knife is not that sharp. It"s the point of the knife that usually gets ya. Some people use a work glove for protection and a better grip.
Here's a Video:
http://www.youtube.com/watch?v=Uy-rbEXFwLw
"You have nothing to fear but fear itself"! Originally spoken by Thibodaux to his young son, Boudreaux, the first time he shucked an Oyster.
On Another note:
Little Boudreaux was sitting in the doctor's waiting room. It was his first time there by himself and he was trying to be brave. The door to the inner offices opened and little Thibodeaux came out holding a a bandage around his finger and whimpering."What's wrong Thibodeaux?" Little Boudreaux asked. "Oh, I was here for a blood test - dey cut my finger to get it - pert near cut it off - damned but dis hurts," Little Thibodeaux replied. This was just too much for little Boudreaux, he broke down crying. "What's wrong dere Boudreaux?" Little Thibodeaux asked.
"I'm here for a urine test," Little Boudreaux mumbled between sobs.

Re:What You Be Cookin' for Mardi Gras 2011 (joerogo)

Wed, 09 Mar 2011 18:48:04 GMT

I have to learn how to shuck my own oysters. I am scared to death of slicing my hand open

Re:What You Be Cookin' for Mardi Gras 2011 (fishtaco)

Tue, 08 Mar 2011 15:18:55 GMT

Red Beans and Rice baby!

Re:What You Be Cookin' for Mardi Gras 2011 (the grillman)

Tue, 08 Mar 2011 07:45:20 GMT

I'm hankerin' for some red beans and rice....or a pot of gumbo...

but I'll probably make a regular dish in our rotation; a very good rendition of jambalaya; with no added fat; made with turkey sausage; skinless chicken, and shrimp. Lots of the trinity, too, and I do add a can of small diced tomatoes. It's quite good.

Re:What You Be Cookin' for Mardi Gras 2011 (Foodbme)

Tue, 08 Mar 2011 01:56:12 GMT

BT

Suggestion: Buy unpeeled shrimp. Peel them yourself and use the shells to make some shrimp stock (simmer them for a few hours with some onion, carrot, celery but NO GREEN PEPPER--don't use that in stock). Then use the stock instead of the water.

Oops--I see somebody beat me to this suggestion.

Also, I would not use cornstarch in a cajun/creole recipe. I would make a light roux or, if that seems like too much trouble, just make a buerre manie' by mixing equal parts softened butter or margarine and flour and use that (the main difference from roux is you don't have to cook it).

I usually do make it with a Roux. Don't have much time tomorrow so this is the "Quickie" Version. I'll use stock instead of water.

Re:What You Be Cookin' for Mardi Gras 2011 (Sundancer7)

Mon, 07 Mar 2011 18:37:33 GMT

Iwannago is having a Mardi Gras lunch at her hospital. I prepared her some real dirty rice with spicy sausage and andouille sausage,peppers, onions, garlic and pimento for color. She will also take a King cake, New Orleans punch sans alcohol and I think the staff will enjoy.

Paul E. Smith
Knoxville, TN

Re:What You Be Cookin' for Mardi Gras 2011 (BT)

Mon, 07 Mar 2011 18:30:58 GMT

I don't plan anything special tomorrow but if I did it would probably be a slightly modified version of what Paul Prudhomme calls "poor man's" jambalaya (because it lacks seafood which I like in some things but not others--love shrimp creole but don't love shrimp in my jambalaya):

Poor Man's Jambalaya

Make a seasoning mix of:
4 small bay leaves
1 tsp salt
1 tsp white pepper
1 tsp dry mustard
1 tsp cayenne (less if you are a wus)
1 tsp gumbo file' (optional)
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp dried thyme leaves

4 tbsp margarine
1 1/2 cups diced ham (tasso if you can get it)
1 1/2 cups diced andouille (if unavailable, substitute Polish sausage)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green pepper
1 1/2 tsp minced garlic
1 10-oz can Ro-Tel tomatoes with chiles (or similar), drained
2 cups converted rice (Uncle Ben's or similar)
3 3/4 cups chicken stock (I usually use Campbell's which is double strength undiluted and that's the way I use it--each can is about 1 1/2 cups, so use 2 cans and add a bit of water to get it up to 3 3/4 cups)

Melt the margarine over high heat in a large skillet, preferably cast iron (I use a Le Creuset braising pan). Saute' and stir the ham and sausage in the margarine for 5 minutes or so. Add the onions, celery, green pepper, and seasoning mix and cook, stirring, until lightly browned--about 10 minutes. Add the garlic and cook another 2 or 3 minutes allowing mix to get browner. Add the tomatoes and chiles while stirring and cooking a few more minutes to soften the tomatoes.

Stir in the rice and cook 5 minutes, repeatedly scraping the bottom of the pan. Add the stock and bring mixture to a boil. Reduce heat and simmer, stirring a bit toward the end of the cooking, about 20 minutes until rice is cooked but still just a bit crunchy (al dente as the Italians would say).

Remove bay leaves and serve. It will be pretty spicy if you use the recommended amount of cayenne but put some Crystal hot sauce on the table for anyone who likes it REALLY spicy.

Re:What You Be Cookin' for Mardi Gras 2011 (BuddyRoadhouse)

Mon, 07 Mar 2011 17:58:32 GMT

The question should read "What You Be Makin' for Mardi Gras?"

To which I would reply, The Contingent be makin' reservations!

Specifically at:
Crawdaddy's
6414 W Greenfield Ave
West Allis, WI 53214-4938
(414) 778-2228

Anyone in the Chicago/Milwaukee area who would like to join us should contact me through a PM for further details.

Laissez le bon temps rouler!
Buddy

Re:What You Be Cookin' for Mardi Gras 2011 (BT)

Mon, 07 Mar 2011 17:58:06 GMT

Suggestion: Buy unpeeled shrimp. Peel them yourself and use the shells to make some shrimp stock (simmer them for a few hours with some onion, carrot, celery but NO GREEN PEPPER--don't use that in stock). Then use the stock instead of the water.

Oops--I see somebody beat me to this suggestion.

Also, I would not use cornstarch in a cajun/creole recipe. I would make a light roux or, if that seems like too much trouble, just make a buerre manie' by mixing equal parts softened butter or margarine and flour and use that (the main difference from roux is you don't have to cook it).

Re:What You Be Cookin' for Mardi Gras 2011 (BelleReve)

Mon, 07 Mar 2011 17:48:28 GMT

definitely looks like a keeper, but I'll add my 2 cents worth and tell you it will taste a whole lot better if use a stock made from those shrimp shells, clam juice, or even beef broth in place of the water.

Re:What You Be Cookin' for Mardi Gras 2011 (chewingthefat)

Mon, 07 Mar 2011 17:16:50 GMT

Sounds delicious and easy, I'm in fot a 1/2 lb. order!

What You Be Cookin' for Mardi Gras 2011 (Foodbme)

Mon, 07 Mar 2011 15:07:40 GMT

Tomorrow, 3/8/2011, is MARDI GRAS! What are you cookin' to celebrate?
I be cookin' Shrimp Etouffee----- I guar-on-tee!
Shrimp Etouffee
Yield: Makes 8 servings
2 pounds peeled Shrimp
1 stick (8 tablespoons) butter
2 cups chopped green onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste

1/3 cup chopped green onions
1/4 cup chopped fresh parsley

Melt the butter in a large saucepan over medium heat.
Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.
Add the Shrimp and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture.
Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes.
Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.